Here is a easy way to make delicious plant-based pizza.

Pre-heat oven to 425 degrees. Prepare two cookie sheets lined with parchment or silicone sheets.

Ingredients:

• Crust: I like to use Vicolo’s Gluten-free Corn Meal Crusts which I buy at Whole Foods. They are organic, non-GMO and delicious. There are two to a package so buy 2 each for this recipe. You can also make your own dough of course.
• EVOO (extra virgin olive oil)
• 1 large yellow onion, sliced
• 1 head garlic with most of the outer skin removed
• 2 red bell peppers
• 1 green bell pepper
• 1 medium Italian eggplant
• 8 oz. crimini mushrooms, washed and sliced
• 8-10 cherry tomatoes, sliced in half
• 10-12 pitted kalamata olives, sliced in half
• 1 bunch fresh basil, thinly sliced (chiffonade)
• 1-2 teaspoons each basil, oregano, rosemary
• Salt & pepper to taste
• 1 jar vegan artichoke spread, bruschetta topping, pizza sauce or 1 small can organic tomato paste

Instructions:

• Wash and prepare the vegetables
• Place the bell peppers, eggplant and garlic on one cookie sheet and rub with EVOO, covering all the skin
• Place the onions and mushrooms on the other cookie sheet and drizzle with 1 Tablespoon EVOO. Sprinkle with the seasonings and salt and pepper and stir.
• Roast the veggies for 20 minutes and check. Rotate the peppers and eggplant and stir the onions and mushrooms
• Roast further until the veggies are done. Remove the peppers to a paper bag or just let cool on a cutting board
• Remove the skins from the peppers and eggplant. Remove any seeds and slice.
• To prepare the pizzas, spoon on your favorite spread, whether it’s pureed artichokes, bruschetta topping, tomato paste or pizza sauce
• Squeeze the garlic from the bulb – it should be like a paste
• Add the onions, garlic, bell peppers, eggplant, mushrooms, tomatoes and olives. 
• Bake for 8-12 minutes
• Remove from oven, top with fresh basil, slice and enjoy!

The pizza is great served with minestrone soup and a big green salad.