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–+ servings

Spring Vegetable Sheet Pan Pizza

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Servings 6

Ingredients
  

Crust

  • 1 pkg Bob's Red Mill Pizza Crust Mix (or any crust mix you prefer)
  • 2 eggs
  • 2 tbsp olive oil
  • 1.5 cups water
  • 1 tsp dried basil
  • 1/2 tsp garlic powder

Toppings

  • 1 bunch asparagus , cut into 1-inch pieces
  • 1/2 cup sliced bell peppers
  • 1/3 cup frozen peas
  • 10 oz jar artichoke hearts , drained and rough chopped
  • 1/2 cup vegan mozzarella
  • 1/4 cup extra virgin olive oil , divided
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • pinch of salt & pepper

Instructions
 

  • Start by making your dough for the crust. I used Bob's Red Mill, so I followed the instructions on the back of the package. The only thing I added was the garlic powder and dried basil for extra flavor. I just mixed up all of my ingredients and let the dough rise for about 30 minutes. (Follow the directions of your crust mix)
  • Preheat the oven to 425 degrees. Once your dough is ready to be cooked, grab your largest sheet pan. Drizzle about 2 tablespoons of olive oil all over the sheet pan, then use your hand or a brush to spread it all over. This will prevent your dough from sticking.
  • Transfer the dough to the middle of the sheet pan and use your fingers to gently spread it out all the way to the edges. This will take a little bit of patience because GF dough tends to be a little sticky. Just wet your hands with water, it will prevent it from sticking to your hands. Make sure that the dough is in an even layer across the pan. 
  • Bake the crust for 7 minutes at 425 degrees, this will par-bake before we add the vegetables. 
  • In the meantime, prep your vegetables by chopping the asparagus into 1-inch pieces, slicing the peppers, and rough chopping the artichokes.
  • Take the pizza crust out and add the cheese all over the top. Next, add the asparagus, peppers, peas, and artichokes, spreading them out evenly. 
  • Season the vegetables with garlic powder, dried basil, salt, and pepper. Drizzle about 2 tbsp of olive oil all over the vegetables. Put the pizza back in the oven and bake for another 15-18 minutes at 425 degrees. You want there to be a slightly brown and crispy crust on the outside, and the vegetables should be a nice golden brown.
  • Allow it to cool for a few minutes before you cut it into even squares and enjoy!
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