No Cheese Vegetable Pizza Recipe #239407
This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant.
Feel free to use a store-bought crust, and add whatever toppings you like. Enjoy this nearly fat-free pizza, perfect for vegans (check ingredients on premade crust if you are vegan and opt to use a store-bought one) and vegetarians.
35 min | 15 min prep
SERVES 4 -6
- 1 cup tomato puree
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 commercially prepared pizza crust
- 1 eggplant, oven roasted
- 1 zucchini, sliced 1/4 inch thick and blanched
- 1 yellow squash, sliced 1/4 inch thick and blanched
- 2 plum tomatoes, sliced 1/4 inch thick
- 1 teaspoon chopped fresh basil
- Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
- Spread the mixture over the crust.
- Chop the flesh of the roasted eggplant and spread over the sauce.
- Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
- Bake the pizza for 20 to 25 minutes or until the crust is golden brown.
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5 stars