Roasted Veggie Pizza
Roasted Veggie Pizza
I often create recipes or meals on a whim, and this is one of them. You gotta try this pizza. It’s jammed packed with veggies and held together with mozzarella cheese, served with an herby garlicky red sauce, with a hint of sweetness. The crust is made with chickpea flour, nutritional yeast, herbs and garlic. The spice blend used in this dish was Just Herbs.
Ingredients
Crust
- 1 cup chickpea flour
- 1 tbsp olive oil (extra virgin)
- 2 tsp Just Herbs Spice Blend
- 1/2 tsp sea salt
- 1 tsp garlic powder optional
- 1/4 tsp red pepper flakes optional
- 2 tbsp nutritional yeast optional
- 1 cup hot water
Pizza toppings
- Veggies (your choice)
- Meat (for meat lovers)
- Mozzarella cheese, Parmesan and or Romona
Sauce
- 1 15-oz can petite tomatoes or crushed tomatoes
- 2 to 3 tsp Just Herbs Spice Blend
- 4 cloves garlic (thinly sliced)
- salt & pepper to taste
- 2 tsp brown sugar (optional) add more if you like.
- 1/4 cup olive oil extra virgin
Instructions
Crust Instructions
- Preheat oven to 425 degrees
- I usually cook in a large cast iron skillet or deep dish pizza pan. You will need a over proof deep dish pan or skillet to cook the pizza in. My deep dish pan is about 12 inches, which is what I recommend.
- Prepare your topping. I used zucchini, yellow squash, cherry tomatoes, red onions, and spinach. You can choose your toppings. In my white sauce pizza, I used zucchini and spinach. Another one I used spinach cherry tomatoes, chicken breast and jalapenos. Cut up all the raw veggies in chunks, including onions and put them in a large bowl and add tomatoes. I add a couple tablespoons of avocado oil to my raw veggies and and season with Just Herb blend and salt and pepper, toss well to coat and set aide. If you use frozen spinach, I recommend cooking the spinach first and squeeze out as much water as you can. I also like to give my veggies a quick sear to help remove some moisture. but it not necessary. Set your veggies aside.
- Put skillet in oven to heat for about 10 minutes. In the meantime prepare your batter for the crust.
- Measure chickpea flour in a medium size glass or metal bowl, add spices, salt and nutritional yeast and pepper flakes and mix with a whisk. Add oil and pour in water, stirring as you pour. Mix well. (No mixer) The batter will resemble a pancake batter. It's all good. Remember this is a drop pizza.
- Remove skillet from oven and pour about a tablespoon of oil in pan, making sure the bottom is covered and oil is around the sides. Pour in batter. Add a layer of mozzarella, add veggies and top with cheese. Place in oven. I cooked mine on the bottom rack so the crust will brown well. If the cheese starts to brown lay foil on top but don't seal.
- Bake on 425 for 30 minutes. You many need to add an extra 5 minutes. Remove from oven and let rest in pan on a cooling rack or at least 10 minutes. Serve and enjoy.
Red Sauce
- Heat olive oil in a skillet and on medium heat. Add thinly sliced garlic. Cook for about 30 seconds. Add spices, add tomatoes, rest of ingredients, stir and the add the lid/top reduce heat and simmer for 30 minutes. Stir every 10 minutes. You might need to add a little water to thin it out. Remove from heat until ready to use.
