Vegetable Pizza

Is your diet leaving you scared of pizza? Fear no more! Try out RD Jennifer’s take on a dairy-free pizza for your next Italian night. Great for entertaining. Great for your carb cravings. Plus it’s an easy way to make your RD happy – veggies on veggies. You can never have too many! For some extra cheesey flavor: sprinkle a dash of nutritional yeast on top.

Dairy-Free Vegetable Pizza

Yields: 2 small pizzas or 1 large pizza
Servings: 8
Serving size: 1/4 of 1 small pizza

To make the “Cheese”:
5 oz Garlic hummus (1/2 cup)
14 oz Extra firm tofu (1 package)
¼ cup nutritional yeast

Vegetable topping:
2 cups cherry tomatoes
2 zucchini, cut in half lengthwise and sliced
2 small red onion, sliced
2 red peppers, sliced
4 tsp olive oil
Salt and pepper

Ready made cauliflower crust (find in the freezer section of your grocery store.
Calorie of this recipe are based on using Caulipower Cauliflower Pizza Crust)

Preheat oven to 400°.
Place half the vegetables on one pan and the other half on another pan. Add 2 tsp oil to each pan and mix to coat all the vegetables. Add salt and pepper to taste.
Roast for approximately 25-30 minutes. Remove from oven.
Prepare the “cheese”: Drain the tofu and mix with the hummus and nutritional yeast.
Spread half the “cheese” mixture on each cauliflower crust. Top with vegetables.
Bake pizza according to directions on crust box (approximately 12-14 minutes on 425°).

– Save time – precook vegetables in advance or use any leftover roasted
– If you are a vegan – be sure to use a vegan cauliflower crust

Nick VanMeter