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