Italian · Dinner
Roasted Vegetable Pizza (Dairy-Free)
Thin-crust Italian pizza topped with roasted zucchini, bell pepper, red onion and cherry tomatoes, layered with dairy-free mozzarella shreds, finished with fresh basil and a drizzle of olive oil. The crust is brushed with garlic-infused oil before baking until crisp and golden, with vegetables caramelized at the edges.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
539Calories
12.1gProtein
21.4gFat
69.8gCarbs
7.8gSugar
6.2gFiber
991mgSodium
0mgChol
3.8gSat Fat
521mgPotassium
180mgCalcium
2.9mgIron
0mcgVitamin B12
48mgVitamin C
vegetarian
vegan
high-fiber
dairy-free
Instructions
1
Prep
Preheat oven to 475°F. Toss zucchini, bell pepper, red onion and cherry tomatoes with half the olive oil, salt and pepper.
2
Roast
Roast vegetables at 475°F for 10 minutes, turning once, until edges lightly char and zucchini softens.
3
Prep
Stretch pizza dough into a 10-inch round on a floured surface. Mix garlic into remaining olive oil and brush over dough evenly.
4
Bake
Bake at 475°F for 10–12 minutes until crust blisters, turns golden at edges and dairy-free mozzarella shreds melt and glisten over roasted vegetables.
5
Plate
Slide pizza onto a board, scatter fresh basil over top, drizzle with extra olive oil and slice into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pizza dough (about a third of a 1 lb ball)
- 8.8 oz250g dairy-free mozzarella shreds
- 2 tbsp28g olive oil, plus extra for drizzling
- 100g100g zucchini
- 70g70g bell pepper
- 120g120g cherry tomatoes
- 40g40g red onion
- 2 clove2 clove garlic
- 6g6g fresh basil leaves
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
