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.
Serving and Storing - Serve the pizza out of the oven. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the microwave or oven before eating.
Time Saving - 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.
Recipe Tips - 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.