Dr. Joel Fuhrman's Roasted Vegetable Pizza

Yield: 2 servings
Calories: 416
Theme: Dinner
Rating:  This recipe has not been rated
vegetable pizza

Get more flavor out of your veggies by roasting them. Roasted veggies make a healthy and delicious topping for homemade pizza. To keep it completely vegetarian, make your own walnut and nutritional yeast "cheese" to sprinkle on top.


  • 2 cup broccoli florets
  • 1 large red bell pepper, sliced 1 inch thick
  • 1 large portobello mushroom, cut into ½-inch slices
  • 1 tsp garlic powder
  • 1 tbsp balsamic vinegar
  • 1 tsp Mrs. Dash seasoning or Spike no-salt seasoning
  • 5 oz baby spinach
  • 2 (100% whole grain) tortillas or pita bread
  • 1/2 cup no-salt- added or low-sodium pasta sauce
  • 1-2 oz nondairy mozzarella cheese or nutritarian Parmesan (see note)


  1. Preheat the oven to 350˚F.
  2. Toss broccoli, bell peppers and mushrooms with garlic powder, balsamic vinegar, and seasoning.
  3. Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep them from drying out. 
  4. Steam spinach until just wilted.
  5. Bake tortilla or pita directly on an oven rack for 5 to 7 minutes or just until crisp.
  6. Spread a thin layer of pasta sauce on a tortilla or on top of the pita bread, and distribute roasted vegetables and spinach. Sprinkle with Nutritarian Parmesan or nondairy mozzarella. 
  7. Bake for an additional 3 to 5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.



Note: To make Nutritarian Parmesan, place ¼ cup walnuts and ¼ cup nutritional yeast in a food processor and pulse until it resembles the texture of grated Parmesan cheese.


Recipes from The End of Heart Disease by Joel Fuhrman, MD. Copyright 2016.

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