Bite into this delicious Roasted Vegetable Pizza. It’s made with roasted butternut squash, beets, carrots atop a creamy vegan cauliflower Alfredo Sauce and served on a cornmeal pizza crust.
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I think we could all use a little more pizza in our lives, right?
And so today, I bring you my fall Roasted Vegetable Pizza with Cauliflower Alfredo Sauce – a wonderful blend of autumn’s sweet vegetables – carrots, beets, butternut squash, and onions mixed with my healthy Cauliflower Alfredo Sauce all baked on top of a cornmeal crust for a delicious blend of hearty vegetables and seasonal flavors.
This was one of those recipes, like my BBQ Chickpea Pizza with Homemade Ranch, that was inspired by the food in my refrigerator. After having leftover sauce from the Healthy Fettuccine Alfredo I made a few nights back and with my refrigerator full of my favorite root vegetables: onions, carrots, and beets, plus a beautiful butternut squash sitting on my counter because I just can’t help myself, I got the idea to combine it all into a pizza.
Recommended Ingredients & Equipment
Ingredients and Substitutions
- Pizza Crust – When I make pizza, I almost always opt for premade pizza dough. Most well-stocked grocery stores carry this in the refrigerated section. Premade dough provides the freshest pizza at the minimal amount of work. However, you can buy a store bought pizza crust or, if you want to make your own, you can follow these instructions.
- Vegetables – This recipe uses butternut squash, beets, and carrots but any fall and root vegetables will do. Try swapping these vegetables out with potatoes, Brussels sprouts, or other types of squash
- Fresh Rosemary
- Black Pepper
- Cauliflower Alfredo Sauce – This is a blend of cauliflower, oil, onions, garlic, vegetable broth, non-dairy milk (I recommend soy), vegan parmesan, lemon, and salt and pepper. For a nut-free option, use this Vegan Alfredo Sauce Recipe. You can also feel free to use store bought vegan Alfredo sauce (<<affiliate link).
Recommended Equipment
For this pizza you will need, a high-powered blender (this is really important when making cauliflower Alfredo sauce. Regular blenders just can’t cream cashews in the same way), a baking sheet, sauté pan, and a pizza stone. In addition, a mandoline is nice to have on hand for slicing the vegetables. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to make Roasted Vegetable Pizza
Step One: Make the Pizza Crust
Follow these instructions to make your own pizza crust.
Most well-stocked grocery stores now sell pre-made dough in the refrigerated section. This is a freshly made dough that is ready to be shaped and baked. Pre-made dough provides the freshest crust at the minimal amount of work. However, if you are also a busy person and don’t have the pre-dough option, a store-bought crust works just fine.
Regardless of which pizza dough path you take, prepare your dough is the first step.
Step Two: Roast the Veggies
Chop the vegetables so that they are even in size – this allows them to cook at the same time. Toss them in olive oil and roast them at 450 degrees F for about 40 minutes until they are melt-in-your-mouth tender and deliciously aromatic.
Step Three: Cauliflower Alfredo Sauce
This Alfredo sauce is a mixture of cooked cauliflower, onions, vegetable broth, raw cashews, nutritional yeast, and seasonings to give it a cheesy tartness that pairs perfectly with the rest of this pizza.
Break the cauliflower into bite-sized florets. Sauté the cauliflower with diced onions and minced garlic until the onion is fragrant. Add vegetable broth, cover, and cook until the cauliflower is tender.
Blend the cooked cauliflower, along with the remaining Alfredo sauce ingredients in a high-speed blender until perfectly smooth.
Step Four: Assemble and Bake!
Top the pizza dough with a thick layer of Cauliflower Alfredo Sauce. Add the sweet roasted root vegetables and finish with fresh rosemary and cracked pepper. Bake the pizza for about 18 minutes, until crust is golden brown.
Remove from oven and serve!
Serving and Storing
Serve the pizza out of the oven. While the pizza is still warm, top with fresh arugula and toasted walnuts.
Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the microwave or oven before eating.
Tips and Tricks
- To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. In addition, prepare your cashew cream ahead of time. This can be made a day or two in advance.
- If you don’t have a high-powered blender, soak the cashews for 6 hours prior to blending. This won’t get them quite as silky smooth but it works in a pinch.
- For a nut-free option, use this vegan Alfredo sauce recipe.
More Vegan Pizza Recipes
- Palak Paneer Pita Pizza
- Vegan Banh Mi Pizza
- Grilled Pizza Margherita
- Eggplant and Caramelized Onion Pizza
Roasted Vegetable Pizza with Cauliflower Alfredo Sauce
Ingredients
- 1 pizza crust, homemade or store bought
- 1/2 small butternut squash peeled and chopped into 1" pieces
- 2 large carrots, cut lengthwise into 1" pieces
- 2 medium beets peeled and chopped into 1" pieces
- 1/2 red onion coarsely chopped
- 6-8 cloves garlic peeled
- 1 tbsp olive oil
- 1 cup cauliflower alfredo sauce
- 2-3 fresh sprigs rosemary
- freshly cracked pepper, to taste
Instructions
- Preheat the oven to 450 degrees.
- Peel and cut the vegetables and garlic. Combine them in a large bowl and toss with olive oil. Spread onto a single layer on a parchment-lined baking sheet and bake for 35-40 minutes, until tender and fragrant. Once done, turn down the oven to 425 degrees F.
- While vegetables are roasting, make the Cauliflower Alfredo Sauce according to these instructions.
- Flour a pizza stone or baking sheet. Shape the pizza dough over the stone. Top with Cauliflower Alfredo Sauce and roasted vegetables. Finish with rosemary and pepper.
- Bake pizza for 18-20 minutes until the crust is golden brown. Remove from oven and let cool 10 minutes before slicing and serving.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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