Vegan Broccoli, Mushroom, and Sun-Dried Tomato Pizza
A veggie-loaded vegan pizza topped with roasted broccoli and mushrooms, melty vegan mozzarella, and tangy sun-dried tomatoes.
Print
Pin
Save
Servings:
Ingredients
- 2 ½ cups broccoli florets cut into bite-sized pieces
- 6 oz baby bella or portobello mushrooms cleaned and sliced into bite-sized pieces
- 1 tablespoon olive oil
- 1 12- to 14-inch pizza crust good-quality store-bought or homemade
- ½-1 cup marinara or pizza sauce depending on size of crust
- 1-1 ½ cups vegan mozzarella cheese grated
- ⅓ cup sun-dried tomatoes moist, thinly sliced
- basil leaves thinly sliced, optional
Instructions
- Preheat the oven to 425°F.
- Line a roasting pan with baking parchment or oil it lightly. Arrange the broccoli and mushrooms in it and drizzle with olive oil, stirring together. Bake for 5 minutes.
- Place the crust on a pizza pan. Spread the sauce evenly over it, followed by the cheese. Put in the oven, and give the broccoli and mushroom mixture a stir and continue roasting it while the pizza bakes.
- Bake the pizza and vegetables for 12 minutes longer. The bottom of the crust should be golden and starting to crisp, and the cheese melted. The vegetables should be nicely browned in places.
- Remove the pizza and vegetables from the oven. Cut the pizza into 6 wedges. Pile the roasted vegetables onto the pizza, followed by the sun-dried tomatoes and optional basil. Serve at once.
Nutrition (Estimate per Serving)
Calories: 276kcalCarbohydrates: 15.9gProtein: 6.8gFat: 22.6gSodium: 636.4mgPotassium: 271.3mgFiber: 6.2gSugar: 3.8g
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
