Roasted Veggies and Pesto Pizza
Ingredients
- Banza chickpea crust
- Vegan pesto (Trader Joe's or homemade)
- Avocado oil
- Zucchini
- Yellow squash
- Onions
- Salt
- Pepper
- Garlic powder
- Onion powder
- Vegan cheese
- Artichoke hearts
- Cherry tomatoes
- Sun-dried tomatoes
- Black olives
- Arugula
- Balsamic glaze
Preparation
Preheat oven to 400°F or 204°C and line a baking tray with foil.
Chop zucchini, yellow squash, and onion into bite-sized pieces.
Place the chopped vegetables on the tray, lightly drizzle with avocado oil, and add salt, pepper, garlic powder, and onion powder to taste based on the quantity of vegetables.
Combine all ingredients well and roast for approximately 20 minutes.
While the vegetables are roasting, prepare the pizza by placing the chickpea crust on a second covered tray.
Smother the crust in vegan pesto and top with vegan cheese, artichoke hearts, cherry tomatoes, sun-dried tomatoes, and black olives.
After roasting the vegetables, remove them from the oven and add them as toppings to the pizza.
Place the pizza in the oven and bake for 10 to 15 minutes.
Finish the pizza by adding arugula and drizzling with balsamic glaze.
Tips
To improve cheese melting, heat shredded vegan cheese in a pot over low to medium heat with a little plant-based milk and stir until it reaches a mozzarella consistency; add more milk if too thick.
