Vegan Recipe: Roasted Vegetable Pizza

Roasted Veggie Pizza

The whole family will enjoy these personal-sized veggie pizzas from Seasonings and vegetables can be easily adjusted to accommodate individual preferences.

Ingredients, Serves 2

2 cups broccoli florets
1 large red bell pepper, sliced
1 large Portobello mushroom, cut into 1/2 inch slices
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon Mrs. Dash seasoning or Spike no salt seasoning
5 ounces baby spinach
2 (100% whole grain) tortillas or pita bread
1/2 cup no-salt-added or low-sodium pasta sauce
Nutritarian Parmesan (see note) or 1-2 ounces non-dairy mozzarella


– Preheat oven to 350 degrees F.

– Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes or until tender, turning occasionally and mounding to keep from drying out.

– Steam spinach until just wilted.

– Bake tortilla or pita directly on oven rack for 5-7 minutes or just until crisp.

– Spread a thin layer of pasta sauce on tortilla or on top of pita bread, and distribute roasted vegetables and spinach. Sprinkle with Nutritarian Parmesan or non-dairy mozzarella.

– Bake for an additional 3-5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.

Note: To make Nutritarian Parmesan, place 1/4 cup walnuts and 1/4 cup nutritional yeast in a food processor and pulse until the texture of grated Parmesan is achieved. Store leftover in an airtight container and refrigerate.


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