Roasted Ratatouille Pizza with Chickpea Cheese Sauce

Pizza for fourth of July anyone? A roasted ratatouille pizza with chickpea cheese sauce is the perfect gourmet looking dish to celebrate this wonderful holiday. From Keepin it Kind, be delighted in this scrumptious dish filled with healthy

for the pizza
1/3 recipe pizza dough (or use pre-made dough from the grocery store, like I did) per pizza tha tyou plan to make
1 eggplant, diced
3 Gold Bar squash (or other zucchini type of squash), diced
1 large red bell pepper, thinly sliced
½ large red onion, thinly sliced
olive oil spray
2 teaspoons oregano
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste
1 15oz can fire-roasted tomatoes
for the chickpea cheese sauce
1 15oz can chickpeas, rinsed and drained
1/3 – ½ cup nutritional yeast
juice from 1 lemon
1 teaspoon white miso
1 teaspoon garlic powder
several dashes smoked paprika
salt to taste

  1. Preheat oven to 400. Line 2 baking sheets with parchment paper. Spread chopped/sliced eggplant, squash, bell pepper, and onion out on the baking sheets. Spray with olive oil and evenly sprinkly spices over the vegetables. Add salt and pepper to taste and toss to fully coat.
  2. Roast the vegetables at 400 for 20 minutes, flipping halfway through to cook evenly.
  3. While the veggies are cooking, roll out your pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan/stone.
  4. Make the cheese sauce: In a food processor, combine the chickpeas, nooch, lemon juice, miso, garlic powder, paprika, and salt. Puree until smooth.
  5. When the vegetables are done roasting, place them in a bowl with the can of fire-roasted tomatoes and stir to combine.
  6. Increase the oven temperature to 475. Spread about 1/3 of the sauce on the prepared pizza dough. Top with 1/3 of the tomato/vegetable mixture. Bake at 475 for 12-15 minutes, or until crust is risen and slightly browned. Remove from oven and serve hot. Enjoy!
Posted by Diane Araga, on July 4, 2013 at 10:00 AM