Roasted Vegetable Pizza

Ingredients for the Crust

2 zucchinis, sliced into half-moons

16 oz. mushrooms, sliced into large chunks

2 bell peppers, halved and sliced into strips

3 small crowns broccoli, sliced into large florets

Olive oil

Salt and pepper to taste


Ingredients for the Parmesan Mixture

1 cup parmesan cheese, grated

½ cup almond flour

3 large cloves garlic, minced

2 teaspoons Italian seasoning

Salt and pepper to taste


Ingredients for Assembly

1 cup marinara sauce

10 cherry tomatoes

1 small red onion, sliced

2 cups shredded mozzarella cheese

Olive oil

Garnish: Chopped fresh basil + chili pepper flakes


Instructions for the Pizza Base

1. Preheat oven to 400° F.

2. Lightly cover a large-rimmed baking sheet with olive oil and add the veggies to the sheet. It doesn’t matter if they are overlapping a little.

3. Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 20 minutes.


Instructions for Assembly

1. Whisk the ingredients for the parmesan mixture in a medium bowl.

2. After 20 minutes, remove veggies from the oven, and toss to mix. If there is a lot of liquid in the pan, use some paper towels to absorb most of it. On the pan, gently push the veggies together to form an even single-layer rectangle.

3. Drizzle the veggies with marinara sauce, then sprinkle with the parmesan mixture.

4. Top with cherry tomatoes, onion, and mozzarella. Drizzle with olive oil and pop back into the oven for 18-20 more minutes.

5. Top with a garnish of chopped fresh basil and chili pepper flakes.

6. Enjoy!


Serves 8

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