- 1 pizza crust, homemade or store bought
- ½ 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
- ½ 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
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.
Calories: 331kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Sodium: 559mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6045IU | Vitamin C: 16.7mg | Calcium: 122mg | Iron: 3.1mg