The Leafy Cauldron

Fun and Fresh Food

Roasted Vegetable Pizza (Vegan, Gluten-Free and Soy-free)

July 13, 2014 by theleafycauldron

I try not to blog on the weekend because this already takes up the majority of my time, but this was so good that I just can’t help myself. It’s really an old favourite – one of the first things I learned how to make better than my pre-vegan days. Plus, pizza!

Vegan Roasted Vegetable Pizza

Roasted Vegetable Pizza
Serves 8 (Makes a 18 by 12 pan)

1/2 cup pizza sauce (or more to taste), recipe to follow
1/4 cup extra virgin olive oil, plus more for greasing
1/4 cup diced garlic scapes, diced (optional; sub a couple cloves of minced garlic, if you rather)
Handful of kale, roughly chopped
1 Italian eggplant, sliced into 1/4 inch rounds
1 small yellow zucchini, sliced into 1/4 inch rounds
1/4 cup broccoli florets, cut into tiny pieces
10 small cremini mushrooms, quartered
6 cherry tomatoes, sliced thin
1/4 of a red onion, sliced thin
1/4 cup sliced sundried tomatoes
2 tablespoons nutritional yeast

Preheat oven to 450 F. Line a large baking sheet with parchment paper. Salt both sides of the eggplant and lay them and the zucchini flat on the baking sheet. Drizzle with a tablespoon of olive oil and flip. Salt again and drizzle with an additional tablespoon of oil. Roast until the eggplant has softened, about 12 minutes. Take out from the oven and let cool slightly. Roll out your pizza crust on the greased 18 by 12 inch pan. Spread the pizza sauce out evenly. Drizzle with another tablespoon of olive. Evenly sprinkle the diced garlic scapes and kale on top of the crust. Lay out the roasted eggplant and then the zucchini. Use the remaining toppings, laying them out as evenly as possible. Drizzle with the last tablespoon of oil. Bake for as long as your pizza crust needs – mine was 20 minutes at 450 F.

Roasted Vegetable PizzaVegan Roasted Vegetable Pizza
Yellow Tomato Sauce
Enough for and 18 by 12 inch pizza

1 – 300 ml can of yellow tomatoes
1/4 teaspoon salt
Pinch of granulated sugar
1 cloves garlic, minced

In a small skillet, over medium heat, smash tomatoes until no large pieces remain. Add the salt, sugar and garlic and bring to a boil. Let reduce for about ten minutes, periodically smushing with a fork.

Roasted Vegetable PizzaRoasted Vegetable Pizza

Filed Under: Uncategorized Tagged With: Eggplant, garlic scapes, Gluten free, Kale, Mushrooms, Pizza, tomatoes, Vegan, Zucchini

« Oatmeal Date Cookies (Vegan, Gluten-Free, Rice-Free and Soy-Free)
Monday Vegetable Spotlight: How to Cook Kale! »

About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

Pages

  • Accessibility
The Leafy Cauldron

Your Favourites

  • Southern Fried Tofu and Some Fixings
  • Spanish Chorizo (Vegan and Gluten-Free)
  • Jasmine Grapefruit Green Iced Tea
  • Chervil Pesto / Pesto au cerfeuil
  • Earl Grey Blueberry Banana Bread
  • (Almost) Classic Italian Sausages (Vegan and Gluten-Free)
  • Lavender-Earl Grey Tea Syrup
  • I Had a Picnic (And Got Married)!
  • Strawberry Cilantro Margaritas
  • Edamame Falafel (Vegan with a Gluten-Free Option)

Copyright © 2021 · Tasteful theme by Restored 316