Roasted Veggie Pizza! Yes, it is good enough to get a shout out. Roasted and sauteed veggies piled on top of your favorite pizza sauce make for perfection.
Roasted Veggie Pizza! Yes, it is good enough to get a shout out. The roasted and sauteed veggies that you pile on top of your favorite pizza sauce make for perfection.
You have the option of making a homemade dough or going with your favorite pre-made crust.
Can you believe I did not have pizza until I was about 12 years old? True, mother always cooked for us but once in a blue moon there was pizza. For some reason I didn’t like the looks of it. You know how kids can be. Well, when I got a little bit older I took a bite. I looked at mom with my eyes so big and said “I can’t believe I have been missing this all these years”.
Even as a vegan you can still enjoy all the goodness of a pizza. The tomato sauce is very important for those flavors but other substitutions make up for having no cheese. Try this recipe and enjoy all the goodness of pizza.
1 hr, 20 Prep Time
20 minCook Time
1 hr, 40 Total Time
- Start to make the dough first and while it is rising prepare the veggies.
- In a small bowl add 2 Tablespoons yeast to 1-1/2 cups warm water (110 degrees)
- Stir and set aside.
- In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.
- Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
- Oil a large bowl with a teaspoon of olive oil.
- Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.
- Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.
- This is a good time to prepare the toppings - while the dough is rising.
- When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
- These 4 balls will make 4 pizzas that are 8 to 10 in diameter. Depending how thick you like the crust. We like the thinner 10 pizza.
- Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.
- This is the point where you can freeze the balls or go ahead and make the four pizzas.
- See below at the very end if you are going to freeze the dough.
- This takes a little time but cut all of the cauliflower flowerettes into small little pieces. See the photo of the pizza to get a visual.
- Place the cauliflower on a baking sheet.
- Pour 2 Tablespoons of olive oil and sprinkle on 1/2 teaspoon salt and 1/4 teaspoon pepper all over the cauliflower. Toss with two big tablespoons to get the oil dispersed as evenly as you can.
- Bake at 400 degrees for 15 minutes.
- Take out of the oven and set aside.
- While the cauliflower is baking saute the onions and mushrooms.
- Add 1 Tablespoon olive oil to a skillet.
- Add the onions and saute until translucent, about 10 minutes.
- Remove the onions and add the mushrooms to the same skillet.
- Saute the mushrooms over medium heat for 10 to 15 minutes.
- Take off the heat and wait for the dough to finish rising.
- Lightly oil a baking sheet or a round pizza pan. Sprinkle the oiled pan(s) with a little cornmeal.
- Place one ball in the center and push it out, with your fingers, to the desired size pizza.
- Divide all of your toppings by four either by an actual division on a plate or by eyeballing it.
- Spread pizza sauce all over the bottom of the dough (remember just a quarter of the can which is about 3-1/2 ounces each pizza. That is plenty and you may not even want that much. Some do - some don't.
- Generously sprinkle the prepared veggies.
- Start with the roasted cauliflower.
- Add the sauteed onions and mushrooms.
- You may add any other toppings that you like too. Like black olives etc.
- Bake in a hot over at 425 degrees for 20 minutes.
- Now it is perfect pizza.
If you are freezing the dough:
Put each ball in it's own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.