Oven Bake

In another super-easy, nearly instant tortilla recipe, chewy baked tofu stands in for chicken. You may not find this wonderful product in the supermarket; look for it in natural foods stores.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

See the accompanying menu for a pizza meal that celebrates spring.

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. This tastes best with sharp cheddar or Monterey Jack, but use reduced-fat cheddar if you prefer.

Soy “pepperoni” has a convincing flavor, but not the greasiness of its meaty counterpart. Predictably, it’s low in fat (and sometimes fat-free) and a terrific way to jazz up a homemade pizza. This makes a fun meal for kids and teens with any of the smoothies on pages 245 to 246.

Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.

With this luscious treat, you’ll need only a bountiful tossed salad (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

I’ve tried this pizza with frozen and fresh spinach, and while the former isn’t bad, fresh spinach makes it a delicacy. Complete the meal with one of the smoothies on pages 245 to 246 and a bountiful tossed salad.

Olives add zesty flavor to a traditional pizza.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

So good and very easy, this recipe might just be the ticket to onverting tofu skeptics.

This is as luscious-tasting as it is nourishing.

This is a family favorite that I make regularly. It can be sautéed or baked and is a great accompaniment to Asian-style noodle or rice dishes.

These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking—they’ll have fun with it, and they’re more likely to eat anything they’ve helped make. If you’re serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.

A casserole of beans baking in the oven is one of my favorite cold-weather comforts.

This is terrific as an appetizer, snack, or accompaniment to a simple grain dish. I like using stone-ground tortilla chips, which are generally available from natural foods stores and specialty markets. But do explore the varieties available in supermarkets as well. Look for all-natural ingredients and read the nutrition labels, as they vary greatly in fat content. Not more than 3 grams of fat per 1-ounce serving is ideal. Baked tortilla chips can be a good choice as well.