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+ servings
My Darling Vegan
Roasted Vegetable Pizza with Cauliflower Alfredo Sauce

A roasted vegetable pizza made with roasted butternut squash, beets, carrots served a top vegan cauliflower Alfredo Sauce on a cornmeal pizza crust.

Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Course: Main Course, Main Dish
Cuisine: itailian
Keyword: Roasted Vegetable Pizza
Servings: 4 people
Calories: 331 kcal
Author: Sarah McMinn
  • 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
  1. Preheat the oven to 450 degrees.

  2. 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. 

  3. While vegetables are roasting, make the Cauliflower Alfredo Sauce according to these instructions. 

  4. 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.  

  5. Bake pizza for 18-20 minutes until the crust is golden brown. Remove from oven and let cool 10 minutes before slicing and serving. 

Nutrition Facts
Roasted Vegetable Pizza with Cauliflower Alfredo Sauce
Amount Per Serving
Calories 331 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 559mg24%
Potassium 213mg6%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 6045IU121%
Vitamin C 16.7mg20%
Calcium 122mg12%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Follow this recipe for a homemade pizza crust. 

If using a pizza stone, place it in the oven while it's preheating to prevent stone from cracking.