Roasted Veggie Pizza
Meet the easiest and most delicious way to get loads of veggies into your mouth! My roasted vegetable pizza is a true delight that is full of flavor. This was the first-ever vegan pizza I made at home. It quickly became a family favorite in my home, and I just know it’s going to be on repeat in yours too!
Servings: 4 Servings
Calories: 339kcal
Ingredients
- 1 Pizza Dough
- 1 1/2 cup Roasted Red Pepper Pizza Sauce
- 1 cup cherry tomatoes halved
- 1 red bell pepper thinly sliced
- 1/2 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
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- fresh basil chopped (for topping)
Instructions
- Preheat oven to 450°F/230°C 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.
Notes
Storage Tips
If any roasted veggie pizza remains, layer the slices with parchment paper between them into an airtight container to keep for up to 3 days in the fridge. You can freeze them too by wrapping each slice in plastic wrap followed by aluminum foil, and that will help them stay free of freezer burn for up to 2 months.
If any roasted veggie pizza remains, layer the slices with parchment paper between them into an airtight container to keep for up to 3 days in the fridge. You can freeze them too by wrapping each slice in plastic wrap followed by aluminum foil, and that will help them stay free of freezer burn for up to 2 months.
Nutrition
Calories: 339kcal | Carbohydrates: 59g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1456mg | Potassium: 582mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1695IU | Vitamin C: 63mg | Calcium: 44mg | Iron: 4mg
