Roasted Veggie Pizza

Posted on November 28, 2011


I came up with this pizza one Sunday afternoon while running–do other people think about food while they run too?

I was puzzling over how to use what was in the fridge (cauliflower and broccoli–two winners!). After I “pitched” the idea, my husband made these dreams into a melt-in-our-mouths reality.

We liked both the white pizza version, as well as the tomato sauce version, perhaps the latter a tiny bit more. Try both to decide for yourself.



Lemon juice (tsp-ish)

Pizza crusts (store bought or homemade)

Grated mozzarella

Minced garlic

Sausages, cooked and crumbled

Tomato sauce (Only if you want–the white pizza is very nice)

Dash of romano or parmesan cheese is nice

Roast a panful of veggies at 4oo degrees with lemon juice sprinkled, oil and salt for 20-30 min

Prep pizza crusts with brushed oil, garlic, spices of your choice (I recommend TJ’s flower pepper)-specifically italian/oregano, the usual…tomato sauce if you wish…

Once roasted veggies, sausages and cheese have been thrown on the pie; bake at 475/500 for 10 min or so, watching carefully.

These pizzas were incredibly hearty in a way that didn’t leave us feeling heavy, and so packed full of roasted fall vegetable goodness. Bon Apetit!