Easy, vegan roasted red pizza that is so delicious you won’t even miss the cheese, or the meat for that matter! This plant-based pizza is both filling and light, allowing you to enjoy it as a meal all on its own or as an appetizer. Yippee!

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5 from 1 vote

Veggie Pizza

Author: Rae Aflatooni

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Prep Time:20

Cook Time:15

Total Time:35

Course: Snack

Cuisine: American

Diet: Vegan

Yield: 4 Servings

Calories: 77kcal

Ingredients

Pizza Dough
1 1/2 cup Roasted Red Pepper Pizza Sauce
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
½ small red onion, thinly sliced
1 zucchini, 1/4 inch slices
10 black olives, or pitted kalamata olives, halved lengthwise
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
fresh basil, chopped (for topping)

Instructions

Preheat oven to 450°F and line a cookie sheet with a silicone baking mat or parchment paper.
Add tomatoes, bell pepper, onion, zucchini, olives, olive oil, Italian seasoning, garlic powder, red pepper flakes, and salt to a mixing bowl and toss thoroughly.
Spread veggies out on prepared baking sheet and bake for 20 minutes (stirring and flipping veggies halfway through).
Roll out pizza dough onto a lightly floured surface using your hands or a rolling pin. Shape and flatten the dough into a (roughly) 12-inch circle, about 1/2-inch thick.
Spread roasted red pepper pizza sauce over the dough, leaving about 1/2-inch rim around the outer edges. Add roasted veggies on top.
Bake for 15 minutes. Serve with freshly chopped basil on top and balsamic glaze drizzle.