Gluten-Free Pizza with Dairy-Free Pesto and Roasted Vegetables

Ingredients

• 1 ball Gluten-Free Pizza Dough
• 1/2 bunch Asparagus
• 1 medium Bell Peppers
• 1/2 medium Red Onion
• 1/2 pint Cherry Tomatoes
• 1/4 cup Pine Nuts
• 2 cups Fresh Basil
• 2 cloves Garlic
• 1/4 cup Olive Oil
• 1 tablespoon Lemon Juice
• 2 tablespoons Nutritional Yeast
• 1/4 teaspoon Salt
• 1 cup Dairy-Free Mozzarella Shreds

Instructions

1. 1Preheat your oven to 450°F (232°C).
2. 2Prepare the vegetables: Cut the 1/2 bunch of asparagus into 1-inch pieces. Cut the 1 medium bell peppers into 1-inch pieces. Cut the 1/2 medium red onion into 1-inch pieces. Cut the 1/2 pint cherry tomatoes in half. Place all prepared vegetables on a baking sheet, drizzle with 1/4 cup olive oil, and roast for 15 minutes, until tender.
3. 3Make the dairy-free pesto: Combine the 1/4 cup pine nuts, 2 cups fresh basil, 2 cloves garlic, 1/4 cup olive oil, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, and 1/4 teaspoon salt in a food processor. Blend until the mixture is smooth.
4. 4Place the 1 ball of gluten-free pizza dough on a baking sheet and gently roll or stretch it out to your desired pizza shape.
5. 5Spread the dairy-free pesto evenly over the surface of the pizza dough.
6. 6Arrange the roasted vegetables from step 2 over the pesto. Sprinkle the 1 cup of dairy-free mozzarella shreds over the vegetables.
7. 7Bake for 12-15 minutes, or until the crust is golden brown and the dairy-free mozzarella is melted and bubbly.
8. 8Let the pizza cool for a few minutes before slicing and serving immediately.

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