When pizza and roasted veggies come together in the most delicious way, it’s heaven!  Looking for a healthy and delicious pizza alternative?  You have to try this amazingly delicious gluten free pizza made from quinoa flatbread and topped with flavorful roasted veggies, red pepper sauce, vegan cream cheese, avocados, fresh baby spinach and chopped tomatoes.  Roasted Veggies with Red Pepper Sauce Pizza is love at first bite!  Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.

Ameera here!

Who doesn’t love pizza? We are pizza fanatics at our house, and pizza for dinner is always a win, win, win!  We all love a delicious pizza, but then let me add that this pizza is actually healthy too . . . well now, that is something to stand up and rave about.  Which is exactly what we did when we tore into this pizza.  There were Whole Food Plant Based High-5s all the way around the table.  It is that good.

Gourmet Pizzas

I love a great gourmet pizza, so when Mom and I first started discussing pizzas, we wanted to do something a little different.  We knew roasted veggies were a winner on pizza, so we decided to really switch up the sauce by using roasted red peppers instead of a traditional tomato based sauce. And oh my goodness, it’s SO tasty. I could have drenched the whole thing in this sauce. The avocados and vegan cream cheese adds a lovely texture and compliments the veggies and sauce so well. While this pizza is by no means a ‘gourmet pizza,’ it is super tasty and bursts with yummy flavors.

Quinoa Flatbread Crust

Our Quinoa Flatbreads are the second most popular recipe on our site (right after our Moroccan Sweet Potato Lentil Stew) and we already know it makes the perfect gluten free pizza shell, and it would be awesome for this pizza.  We just added a sprinkle of rosemary to enhance the flavors of the pizza. The bed of baby spinach really allows the pizza to remain crisp without getting soggy from the toppings.  I love the crisp crunch of the pizza crust in contrast to the veggies, vegan cream cheese, pepper sauce, and sliced avocados. Sooooo gosh-darn delicious.  I literally could not stop eating it.  I had to stop to save some for Dad.  LOL

Hi!  Robin here!

Monkey totally nailed this recipe.  I was pleasantly surprised.  I was struggling with the addition of vegan cream cheese; however, the creamy texture coupled with the roasted red pepper sauce was an excellent combination.  It was divine!  I was in heaven devouring this deliciousness!

TP109 Taste Test

TP109 was uncertain when we presented him with several slices of this pizza.  Mind you, he is an old school Italian and pizza with avocados on it seemed a little foreign to him.  He kept asking “What’s this?” pointing to the vegan cream cheese; “What’s this?” pointing to the red pepper sauce.  He was struggling with a few concepts, but after one bite, he was licking his fingers looking around for more.  He said it was “Highly unusual, but extremely delicious!”   Score!

He loved the crispy crust texture of the quinoa flatbread with the hint of rosemary.  He thought it perfectly complimented the roasted red pepper sauce.  He wanted to know when we were going to make it again because he wanted his own personal pizza!  LOL

We really hope you give this recipe a try!  You just might want your own personal pizza too 😉

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Roasted Veggie Sandwich

We also made a delicious roasted veggie sandwich using these same ingredients that we used to construct the pizza and let me tell you, it was delish!  Let’s begin, first you toast a sandwich bun, then you lay down a bed of spinach, followed by a healthy layer or roasted zucchini, onions and red bell peppers, then add a thick slice of tomato, and avocado slices.  On the top of the sandwich bun, layer it with vegan cream cheese and the roasted red pepper sauce and you have the tastiest roasted veggie heaven on a bun.

Products Used:

• High Speed Blender or Food Processor
• 14 x 20 Baking Sheets
• Parchment Paper

Roasted Veggies with Red Pepper Sauce Pizza

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 40
• Cook Time: 35 minutes
• Total Time: 1 hours 15 minutes
• Yield: 1 Pizza 1x
• Category: Dinner

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Description

When pizza and roasted veggies come together in the most delicious way, it’s heaven!  Looking for a healthy and delicious pizza alternative?  You have to try this amazingly delicious gluten free pizza made from quinoa flatbread and topped with flavorful roasted veggies, red pepper sauce, vegan cream cheese, avocados, and chopped tomatoes.  Roasted Veggies with Red Pepper Sauce Pizza is love at first bite!  Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Quinoa Flatbread Ingredients:

• 1 cup quinoa, uncooked, rinsed well
• ½ cup unsweetened plain almond milk (or other plant milk)
• 1 teaspoon baking powder
• ¾ teaspoon sea salt
• Sprinkle rosemary 

Roasted Veggie Ingredients:

• 2 zucchinis, cut into slices about, 3/8th inch thickness
• 1 large red onion, cut into slices about, 3/8th inch thickness
• 1 large red bell pepper, cut into slices, about 3/8th inch thickness
• Sprinkle garlic powder
• Sprinkle onion powder
• Sprinkle sea salt
• Sprinkle black pepper 

Roasted Red Pepper Sauce Ingredients:

• 1–10 oz. (or 12 oz. ) jar Roasted Red Peppers (read label for no sugar, no oil)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon sea salt
• Pinch black pepper
• 1 teaspoon red wine vinegar
• 1 Medjool date, pitted
• 2 Tablespoon unsweetened, plain almond milk (or other plant milk)

Other Ingredients:

• Baby Spinach
• Grape/Cherry tomatoes, chopped
• Avocado, sliced into thin slices
• Vegan Cream Cheese (We used Kite Hill)
• Red Pepper flake
• Sea Salt (large crystal)

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Instructions

Quinoa Flatbread Instructions

1. Preheat the oven to 425 degrees F.
2. Line a 14 x 20 baking sheet with parchment paper (or use a silicone baking mat). Invert the parchment paper and trace an 11-inch diameter circle in the center of the parchment paper to use as a pouring guide.  Flip the parchment paper over and place onto the baking sheet. You should be able to see the circle from the other side.  Note:  This step is not required, but for some it can be helpful.
3. Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes. This removes the bitterness from the quinoa.  Shake to drain excess moisture.
4. Add the rinsed quinoa, plant milk, baking powder, and sea salt into a high-speed blender and blend on high for one minute. When using our Vitamix, we use the tamper tool to help move the batter along until it was able to blend on its own. If you don’t help it along, then the batter doesn’t completely mix well and become smooth.  The batter should be smooth without any visible quinoa remaining. With a Vitamix, it may take a little longer to completely blend the quinoa, about 2 minutes.  Reference the photos to review the consistency.  Additionally, since this is a small amount of batter, use the smaller Vitamix container.
5. The batter consistency is key here. Since quinoa has slight variations of “dryness” depending on how old it is, you need to pay attention to the thickness of the batter.  The batter should be somewhat thick, but pourable with the help of a rubber spatula to get it onto the parchment lined baking sheet. If the batter appears overly thick, then add a teaspoon (+) of plant milk to loosen it up. 
6. Drop the batter into the center of the circle that you drew on the parchment paper. Once you get pretty much get ALL the batter out of the high-speed blender, take a rubber spatula and start to spread it out.  Working from the center, gently pushing the batter outwards until you reach the outline of the circle.  The batter should be spread thin.  Reference the photos on the Quinoa Flatbread post for reference.
7. Sprinkle a light sprinkling of crushed rosemary on top.
8. Place the quinoa flatbread into the oven and bake for 15 minutes.
9. After 15 minutes, remove the baking sheet from the oven, then using a thin edged spatula, gently loosen the bread from the parchment paper, using tongs gently flip over (be careful not to tear the flatbread), and then return to the oven for another 6 to 7 minutes: 6 minutes for crispy, 7 minutes for crispy and crunchy.  (See notes on loosening the quinoa bread, thickness, and baking times)  Be careful, it’s HOT!  Allow to cool slightly before constructing the pizza.

Roasted Veggie Instructions:

1. Preheat the oven to 425 degrees F.
2. Line a 14 x 20 inch baking sheet with parchment paper.
3. Prepare all the veggies, then place them on the parchment paper lined baking sheet.
4. Lightly sprinkle the veggies with the garlic powder, onion powder, sea salt and pepper.
5. Roast in the oven for 15 minutes at 425 degrees F.  Then switch the oven to broil and broil for 5 minutes.
6. Remove from the oven and allow to slightly cool before constructing the pizza.

Roasted Red Pepper Sauce Instructions:

1. Drain the liquid from the roasted red peppers, discard the liquid.
2. Add the drained roasted red peppers and all the remaining roasted red pepper ingredients into a high-speed blender and blend until emulsified.

How to construct the pizza Instructions:

1. Take the quinoa flatbread pizza shell and lay down a thin layer of spinach across the entire shell.
2. Layer down the roasted veggies (red onions, red peppers, zucchini).  Note:  Use as little or as much as you wish.  We did not use all the roasted veggies to construct our pizza.  We saved part of it to eat later.
3. Dollop some Vegan Cream Cheese (we used Kite Hill) on the pizza.
4. Drizzle the Roasted Red Pepper sauce across the pizza.  You may have some pepper sauce left over to use for sandwiches.  Do not drown the pizza in sauce.
5. Next place the sliced avocadoes on the pizza.
6. Sprinkle with chopped tomatoes.
7. Sprinkle with red pepper flake and some large crystal sea salt.
8. Slice and serve!

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Notes

Important Notes for Quinoa Flatbread:  Please see the notes on the Quinoa Flatbread blog post for tips for success.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 2 to 3 (makes 6 – 8 slices of a medium sized pizza)

*Sandwich: You can create a delicious sandwich using these same ingredients.

Storage: Refrigerate for up to 2 days or use before the avocado turns brown

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here