Vegan White Pizza with Roasted Veggies
A delicious vegan pizza with creamy white sauce and roasted vegetables. Easy to make for a weeknight dinner your family will love.
Servings 4 people
Calories 358kcal
Ingredients
- 1 pizza crust 16”
- 1 ½ cups eggplant sliced into half moon slices
- 1 cup zucchini half moon slices
- 1 cup red onion cut into ¼ inch slices
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes cut in half
- ¾ cup vegan alfredo sauce
- 1 cups julienned spinach
- 2 tablespoons balsamic glaze
- 2 tablespoons Fresh basil julienned
Instructions
- Preheat the oven to 425° F.
Roast the veggies
- Cut the vegetables as indicated in the ingredient list.
- Place eggplant, onion and zucchini in a bowl, add olive oil plus some salt and pepper to taste. Toss to coat the vegetables.
- Layout the veggies on a baking sheet in a single layer. Place in the oven to cook for 20 minutes, flipping over halfway through the cooking process.
- When veggies are ready, remove from the oven and set aside.
Assemble the pizza
- Place the pizza crust on a pizza stone or pan for the oven. Top the crust with vegan alfredo sauce.
- Next, add the julienned spinach followed by the roasted veggies. Last add the halved cherry tomatoes over the top.
- Place in the oven and bake for 8-10 minutes or until the crust is lightly browned and crispy and vegetables are heated through.
- Remove from the oven, cut into wedges, drizzle with balsamic glaze and top with julienned fresh basil leaves.
Notes
Tips for BEST Results:
Pre cook your pizza crust. Even a store bought one works best cooked in the oven to crisp up a bit before adding the rest of the ingredients. Just five minutes in the hot oven is perfect. Then another 8-10 minutes once you've added all the toppings.
Don't forget the seasoning on your roasted vegetables. You want them to have a little flavor. You can add in some garlic for an extra flavor boost.
Cut the spinach into thin slices so it cooks quickly in the oven. The roasted vegetables on top provide some moisture to help the spinach cook.
Cutting the tomatoes helps them to cook more quickly and the halves are easier to eat without scalding your mouth on a bursting hot tomato.
Nutrition
Calories: 358kcal | Carbohydrates: 55g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Sodium: 467mg | Potassium: 386mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 4mg
