1 T. neutral-flavored oil (we recommend olive or grapeseed oil)
2 zucchinis, grilled
2 red peppers, grilled
1 bunch asparagus, grilled
2 yellow squash, grilled
Sundried tomato spread:
12 oz. oil packed sundried tomatoes
½ C. pumpkin seeds
1 C. packed fresh basil leaves
2 T. nutritional yeast
sea salt, to taste
Preheat oven to 400˚F. Line two sheet trays with parchment paper and set aside.
Prepare the crust by mixing the dry Pizza Crust Mix, oregano and garlic powder. Gradually drizzle in the water and oil and mix with a spoon until combined. In the same bowl, quickly knead with your hands until the ball is somewhat smooth and well mixed.
Split into two balls, place one on a floured surface to roll out and cover the other for the time being. With a rolling pin, gently roll into your preferred size crust and place on one of the prepared sheets. Do the same with the reserved dough.
Brush the dough with additional oil and sprinkle with sea salt. Bake for 18 minutes or until lightly golden and cooked through.
While crust is cooking, chop up the grilled vegetables and mix together to use as your topping.
Prepare the sundried tomato spread by adding all the ingredients in the bowl of a food processor and pulsing until well combined.
To assemble, spoon some of the sundried tomato spread on both crusts and spread with the back of a spoon. Evenly sprinkle the chopped grilled vegetables over the two and cut into pieces.
Garnish with more fresh basil or dried oregano and enjoy!