Total Time
35mins
Prep 15 mins
Cook 20 mins

This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant. Feel free to use a store-bought crust, and add whatever toppings you like. Enjoy this nearly fat-free pizza, perfect for vegans (check ingredients on premade crust if you are vegan and opt to use a store-bought one) and vegetarians.

Ingredients Nutrition

Directions

  1. Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
  2. Spread the mixture over the crust.
  3. Chop the flesh of the roasted eggplant and spread over the sauce.
  4. Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
  5. Bake the pizza for 20 to 25 minutes or until the crust is golden brown.