Roasted Veggie Pizzas
This is a great way to use roasted vegetables!
Servings: 4
Ingredients
- 1 zucchini sliced thinly in half-moon slices
- 1 yellow squash sliced thinly in half-moon slices
- 1 red pepper chopped
- 1/2 red onion chopped
- 1 pint cherry tomatoes halved
- 1 tbsp garlic powder
- 2 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil optional
- 2-4 vegan pizza crusts
- 1-2 cups marinara sauce
Instructions
- Preheat the oven to 400°F.
- Combine all the vegetables on a baking sheet. Blend all the seasonings in a small bowl. Season the vegetables with the seasoning blend.
- Bake the vegetables for 30-40 minutes until fragrant and lightly-medium browned.
- Pull from the oven. Let rest while you're prepping the crusts.
- Place the pizza crusts on a baking sheet/sheets. Spoon marinara sauce onto the crust, spreading it all over the crust, leaving the outside 1/4-1/2 inch dry. Layer the roasted veggies on top of the pizza to your taste.
- Bake in the oven for 5-10 minutes until the edges of the crusts are browned. Slice and serve.
Notes
If you double the recipe, you can assemble these more than once in a few days.
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!