No Cheese Vegetable Pizza

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup tomato puree
• 1  teaspoon dried thyme
• 1  teaspoon  chopped fresh basil
• 1  teaspoon  chopped fresh parsley
• 1  teaspoon dried oregano
• 1  teaspoon  minced garlic
• 1  teaspoon black pepper
• 1⁄2 teaspoon salt
• 1  teaspoon sugar
• 1  commercially  prepared pizza crust
• 1  eggplant, oven roasted
• 1  zucchini, sliced 1/4 inch thick and blanched
• 1  yellow squash, sliced 1/4 inch thick and blanched
• 2  plum tomatoes, sliced 1/4 inch thick
• 1  teaspoon  chopped fresh basil

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.