Vegan Roasted Vegetable Pizza with Cashew-White Bean Sauce
Roasted Vegetable Pizza with a creamy Vegan white cashew white bean sauce. This unique pizza sauce has plenty of protein, fiber and vitamins and minerals from the white beans and cashews. Fresh roasted vegetables are a delicious and nutritious topping!
Servings 8
Calories 240kcal
Ingredients
- 1 pound pizza dough
- dry oregano
Roasted Vegetables
- 2 small zucchini squash sliced on angle
- 1 yellow summer squash sliced on angle
- 1 large sweet onion halved, peeled, sliced
- 3 cloves of garlic peeled
- leaves from 3-4 sprigs of thyme
- 1 ⅔ tbs olive oil 1 tbs + 1 teaspoon +1 tsp
- 4-6 white mushrooms sliced
- ½ can fire roasted tomatoes drained in colander
Cashew-White Bean Sauce
- ½ cup unsweetened Cashew milk
- 15 oz can of white beans drained and rinsed
- ⅓ cup raw cashews
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- + the garlic cloves from above after roasting
Instructions
- Preheat your oven to 450 degrees.
- Toss the sliced zucchini, yellow summer squash, onion, thyme, and peeled garlic cloves in a large bowl with a tablespoon of olive oil, then spread out on a baking sheet. Roast for approximately 12 minutes. Toss the mushrooms in the bowl with an additional teaspoon of olive oil and add to roasting pan with other vegetables. Roast 3-5 minutes more, until mushrooms are somewhat cooked but not fully & edges of squash are starting to brown.
- Remove the garlic cloves and place in blender.
- Pour cashew milk in blender, and add the rest of the sauce ingredients. Pulse until smooth to make sauce.
- Stretch the pizza dough, and spread the sauce over it smoothly.
- Top with the roasted vegetables and drained fire roasted tomatoes. Sprinkle with dry oregano and drizzle lightly with olive oil.
- Bake for 17-19 minutes until crust is crisp.
Notes
*nutritional data is estimated.
Nutrition
Serving: 1/8 of pizza | Calories: 240kcal | Carbohydrates: 42g | Protein: 9g | Fat: 4g | Fiber: 5g | Sugar: 5g