Ingredients
Directions
Make the Cashew Mozzarella Cheese and refrigerate until ready to use. (Can be kept in the refrigerator up to 5 days.)
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a small bowl or mason jar, add all of the sauce ingredients. Mix or shake well until all of the ingredients are combined.
Place the onions, peppers, and carrots in a large bowl and add the sauce. Mix well until all of the vegetables are coated.
Lay the vegetables on the baking sheet. If you have sauce leftover, reserve it for adding after the pizza comes out of the oven.
Bake the vegetables for 20 minutes, tossing and rotating halfway through. This is also a great time to place your pizza stone or an inverted baking sheet in the oven for preheating before you add your pizza. For the inverted baking sheet, turn a rimmed baking sheet upside down on the lowest shelf of your oven just before it’s time to bake!
Prepare your pizza crust as directed by the instructions on the package or make your own pizza crust.
Once the vegetables are finished cooking, remove them, and the pizza stone or inverted baking sheet, from the oven and turn the temperature down to 350 degrees.
Place the crust on the pizza stone or inverted baking sheet. Add a layer of the peppers, onions, and carrots.
With a spoon, add dollops of the cashew mozzarella cheese (it will spread about 1”).
Bake for 15 minutes or as instructed for the pizza crust.
Remove from oven and top with jalapeno and extra sauce if you have some.
Chef's Notes
Substitutions
In place of peanut butter, try almond butter, sunflower butter, or tahini.
Use green, orange, or yellow bell pepper in place of the red bell pepper.
Swap yellow, white, or sweet onion for the red.
Use ¼ teaspoon of ground ginger for 1 Tablespoon of fresh ginger.
Use ¼ teaspoon of garlic powder in place of two cloves fresh garlic.
Layer it up
After the pizza is finished cooking, add cilantro and green onions for extra flavor and nutrition.
Add organic tofu or organic tempeh to the vegetable mixture and bake with the vegetables.
Sugar-free
Omit the maple syrup.
Ingredients
Directions
Make the Cashew Mozzarella Cheese and refrigerate until ready to use. (Can be kept in the refrigerator up to 5 days.)
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a small bowl or mason jar, add all of the sauce ingredients. Mix or shake well until all of the ingredients are combined.
Place the onions, peppers, and carrots in a large bowl and add the sauce. Mix well until all of the vegetables are coated.
Lay the vegetables on the baking sheet. If you have sauce leftover, reserve it for adding after the pizza comes out of the oven.
Bake the vegetables for 20 minutes, tossing and rotating halfway through. This is also a great time to place your pizza stone or an inverted baking sheet in the oven for preheating before you add your pizza. For the inverted baking sheet, turn a rimmed baking sheet upside down on the lowest shelf of your oven just before it’s time to bake!
Prepare your pizza crust as directed by the instructions on the package or make your own pizza crust.
Once the vegetables are finished cooking, remove them, and the pizza stone or inverted baking sheet, from the oven and turn the temperature down to 350 degrees.
Place the crust on the pizza stone or inverted baking sheet. Add a layer of the peppers, onions, and carrots.
With a spoon, add dollops of the cashew mozzarella cheese (it will spread about 1”).
Bake for 15 minutes or as instructed for the pizza crust.
Remove from oven and top with jalapeno and extra sauce if you have some.
