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Roasted Root Vegetable Pizza, Vegan + Gluten-Free

It’s winter pizza time!

Today I’m excited to share a warming, filling and very colorful pizza recipe. This Vegan, Gluten-Free Roasted Root Vegetable Pizza will definitely hit the spot on chilly winter nights.

For the crust I tried Bob’s Red Mill Gluten Free Pizza Crust. I substituted  flax “eggs” (2 tbs flax + 6 tbs water) for the eggs and it turned out great. I found it to be doughy and fluffy and even though I’m usually more of a crispy-crust gal, I think it’s a tasty (and easy!) option for pizza night. There’s also always my chickpea crust!

I went with sweet potato, beets and carrots for the root vegetables but you can feel free to really get creative here- you really can’t go wrong! Next time I think I’ll add parsnips and maybe even a little ginger?

Let me know what root veggies you use!

Roasted Root Vegetable Pizza, Vegan + Gluten-Free
Prep time
Cook time
Total time
Recipe type: pizza
Cuisine: vegan
Serves: 4
  • 1 tbs olive oil
  • 1 small onion, thinly sliced
  • 1 small sweet potato, thinly sliced
  • 1 medium beet, thinly sliced
  • 2 medium carrots, thinly sliced
  • your favorite pizza crust (see above)
  • ¾ cup pizza sauce
  • ½ cup shredded kale
  • ½ cup vegan cheese
  1. Preheat oven to 400°.
  2. Toss onion, sweet potato, beet and carrots with olive oil. Spread out over baking sheet. Bake for 30 minutes, flipping halfway.
  3. Pre-bake pizza crust according to recipe instructions.
  4. Turn oven temperature down to 350°. Spread pizza sauce over crust. Layer baked vegetables on top, then add kale. Sprinkle with vegan cheese.
  5. Bake for 10 minutes, or until cheese is melted. Slice and serve warm.




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