BBQ Veggie Pizza
This flavorful plant-based pizza offers a sweet and tangy twist on a classic favorite. Featuring a homemade BBQ sauce slathered over a soft, crispy crust, it is topped with a hearty blend of roasted cauliflower, sautéed mushrooms, and fresh zucchini. It is a satisfying, vegetable-packed meal that is perfect for any pizza night.
Instructions
- 1
In a saucepot, combine ketchup (0.67 cup), apple cider vinegar (0.25 cup), cane sugar (0.25 cup), black pepper (0.25 tsp), cumin powder (1 tsp), and smoked paprika (1.5 tsp). Simmer over medium-high heat for 10 minutes while stirring occasionally.
- 2
Preheat your oven to 400F. Roll out the pizza dough (9 oz) on a floured surface and transfer it to a pizza pan or stone.
- 3
Spread the prepared BBQ sauce evenly across the dough. Arrange the white potatoes (0.25 cup), onion (0.25 cup), zucchini (0.5 cup), mushrooms (8 oz), and cauliflower florets (0.5 cup) over the sauce.
- 4
Place the pizza in the oven and bake for 18 minutes, or until the crust is golden brown and toppings are heated through.
- 5
Remove from oven, slice into 8 pieces, and serve warm.
Nutrition Facts
Per portion