Dr. Joel Fuhrman's Roasted Vegetable Pizza

| By Dr. Joel Fuhrman

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)


Preheat the oven to 350˚F.Toss broccoli, bell peppers and mushrooms with garlic powder, balsamic vinegar, and seasoning.Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep them from drying out. Steam spinach until just wilted.Bake tortilla or pita directly on an oven rack for 5 to 7 minutes or just until crisp.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. 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.