Meatless Mondays: The Guy Who Has Survived on Pizza for the Last 25 Years

28 Jul
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  Dan Janssen, also known as “The Pizza Guy,” became a news story sensation.  For the past 25 years, he has eaten pizza for at least one meal a day.  Why is this relevant to Meatless Mondays? Dan is a vegetarian.   However, despite the fact that he doesn’t eat meat, he hates vegetables.  He only likes to eat plain cheese pizza.

Vice produced a short documentary about this story.  A couple scenes are shown in which he tries to eat pizzas topped with vegetables but he rolls his eyes at them.  His fiancé tries to get him to agree to eat produce for at least a week but he says he can’t do it. pizza

  He has diabetes so he should be watching what he eats more closely.  He says that aside from his endocrinologist, all of his other doctors tell him that his cholesterol and blood pressure are fine and therefore it is ok for him to continue with this lifestyle.   After the original article about him came out, the public started responding by saying that either that he is their hero or that he is unhealthy and going to die.  His response to that is “We are all gonna die, but I am gonna die with pizza in my stomach.”

Let’s support Dan this Meatless Monday by making an organic, healthier pizza!


2/3 cup warm water
1 packet (1/4 ounce) active dry yeast
1 teaspoon granulated sugar
1/2 pound all-purpose flour
1 teaspoon fine salt
1 tablespoons olive oil


Put the water in a small shallow bowl and sprinkle the yeast and sugar over the surface. Allow to sit in a warm place for 10-15 minutes, until the yeast foams and doubles in size.

Place the flour in a large glass bowl and make a hole in the center. Add the yeast and water and stir with a wooden spoon until the dough begins to come together. Turn out onto a lightly floured surface and knead until you have a smooth, soft dough, about 15 minutes. Knead the salt into the dough.

Rinse the bowl and pour the olive oil into it. Roll the ball of dough so that it’s covered in oil. Lightly cover with plastic wrap (allow the dough to breathe) and then with a dishtowel. Leave in a warm place and allow to double in size (time varies based on how warm your kitchen is, but in a cold oven with the light turned on, this usually takes about an hour). Punch down, cover with wrap and dishtowel.

At this point I usually put the dough in the fridge overnight. If you’re doing this the same day, allow it to double in size again on the countertop, then punch down and roll out, allowing the rolled dough to rest for 20 minutes before adding the toppings. If you’re like me, keep it in the fridge, then take it out an hour before you’re ready to eat. After 40 minutes, roll the dough out on parchment paper and allow it to rest 20 minutes before adding the toppings.

Preheat your oven to 400 degrees, and roll your dough out onto a piece of parchment paper, on a baking sheet.

Top with an organic tomato sauce, organic hormone-free cheese, and your favorite organic vegetables! 

Zoë Naseef
Last modified on Monday, 28 July 2014 13:56

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