This is a a fabulous plant-based pizza from the crust up. The rich crust made from oats, nuts and seeds is the foundation for deliciousness of roasted veggies. 

Roasted Veggie Pizza (For 4 Small (6 ½”) Pizzas)

Pizza Crust

• ¾ cup rolled oats
• ¼ cup sesame seeds
• ¼ cup sunflower seeds
• ¼ cup chia seeds
• ¼ cup ground chia
• 1 teaspoon Italian spice
• 1 cup filtered water or vegetable stock
• black pepper to taste

Add oats, sesame, sunflower and chia seeds to a food processor with the S-blade and process to a “chunky” flour. 20-30 seconds.

Add the ground chia, Italian spice, black pepper and water (or stock) and process until it forms a ball.

Divide into 4 equal parts and with a spoon or offset spatula, spread out evenly into each section of a 4-section pizza crust silicone form or free-hand the shape on a silicone mat or parchment paper.

Dehydrator method: dehydrate at 145º for 1 hour and carefully flip the crusts. Use a spatula to loosen them if they don’t come up easily. Dehydrate another hour and fifteen minutes at 125º.

Oven method: Place in oven at 200º for 40 minutes. Flip and bake another 30 minutes.

Roasted Veggies

• 5 medium tomatoes, quartered or in eighths
• ½ red or yellow onion, cut in half moons
• 1 red, yellow or orange pepper, cut in slices

Roast in an 8 x 8 pan at 400º for 2 hours or until the tips of the veggies are darkened.

NOTE: Use half of the roasted vegetables in the Pizza Sauce below.

Pizza Sauce

• 6 tablespoons tomato paste
• ¾ to 1 cup roasted tomatoes, peppers and onion (half of the veggies from above)
• 1 teaspoon Italian herbs

Place ingredients in blender and blend until smooth.

Assemble the Pizza

Spread this sauce or your favourite pizza sauce lightly onto each crust, out to the edge. 

Cover with your favourite pizza toppings. We like roasted tomatoes, peppers and onions, black olives, spicy mushrooms and broccoli.

Broil at 400º for 3-5 minutes to heat everything through and crisp the edges of the crust a bit.