Roasted Vegetable Pizza

Who says you need cheese in every pizza dish? Thanks to Shape Magazine's pizza recipe, dieters will be able to eat their usual pizza slice with this simple recipe. One warning though, this pizza takes really long to prepare so make these when you have a lot of free time. 

2 cans (14 ounces each) artichoke hearts, drained, cut in half lengthwise
1 red bell pepper, cut into bite-size pieces
1 zucchini, cut into quarter slices
2 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon sea salt, divided
1 pound whole-wheat pizza dough
1/2 cup almond meal
1 teaspoon dried basil
1 teaspoon dried oregano
2 tomatoes
1/2 cup flour (for rolling dough)
1/2 cup sliced black olives
Hot sauce (optional)

1. Preheat oven to 400 degrees. Place artichoke hearts, bell pepper, zucchini, and garlic in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with 1/4 teaspoon salt. Stir to combine and bake for 40 minutes until veggies start to brown.
2. Let pizza dough warm to room temperature for 20 minutes. Meanwhile prepare sauce. In a small, dry skillet, toast almond meal, basil, oregano, and remaining 1/2 teaspoon salt, stirring until it starts to brown, about 3 minutes. Set aside to cool. Blend tomatoes in a blender until smooth. Stir into cooled almond meal mixture.
3. When ready to bake pizza, turn oven to 425 degrees and roll out dough on a floured surface into a 12-inch circular or square pie. Delicately place on a warm pizza stone or lightly oiled baking sheet. Spread sauce over dough with a spatula. Top with with roasted veggies and olives. Bake 15 minutes until crust starts to brown. Serve topped with hot sauce, if desired.

Posted by Diane Araga, on June 27, 2013 at 9:00 AM