Vegan Pizza with Roasted Vegetables

Ingredients

• 1 package Pizza Dough
• 1 cup Cashews
• 0.25 cup Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 tablespoon Lemon Juice
• 0.5 cup Water
• 1 large Bell Peppers
• 1 medium Zucchini
• 0.5 medium Red Onion
• about 225 g Mushrooms
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 230°C (230°C).
2. 2Place the 1 cup of cashews in a bowl and cover with hot water. Let them soak for 15 minutes. After soaking, drain the cashews and put them into a blender. Add the 0.25 cup nutritional yeast, 1 teaspoon garlic powder, 1 tablespoon lemon juice, and 0.5 cup water to the blender with the cashews. Blend until the mixture is completely smooth, like a creamy sauce.
3. 3Cut the 1 large bell peppers into 2.54 cm pieces. Cut the 1 medium zucchini into 2.54 cm pieces. Cut the 0.5 medium red onion into 2.54 cm pieces. Cut the about 225 g mushrooms into 2.54 cm pieces.
4. 4In a large bowl, combine the cut bell peppers, zucchini, red onion, and mushrooms. Add the 2 tablespoons olive oil, 1 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss everything together until the vegetables are evenly coated.
5. 5Spread the coated vegetables in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 15 minutes. The vegetables should be tender and slightly browned.
6. 6On a lightly floured surface, roll out the 1 package pizza dough to your desired thickness. Carefully transfer the rolled-out dough to a pizza pan or baking sheet. Spread the smooth cashew sauce evenly over the pizza dough, leaving a small border for the crust.
7. 7Arrange the roasted vegetables from the baking sheet over the cashew sauce on the pizza dough. Bake in the about 230°C (230°C) oven for 10-12 minutes, or until the pizza crust is golden brown and crisp.

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