Veggie Pizza
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!
Servings: 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.
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 316mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1334IU | Vitamin C: 56mg | Calcium: 32mg | Iron: 1mg
