Maggie’s Roasted Pepper & Tomato Pizza

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Roasted Peppers
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On the plate

Maggie says:

“Tonight I wanted to feed my cold with some comfort food. I had a pizza base in the freezer and had some ready prepared roasted cherry tomatoes and skinned roasted red and yellow bell peppers in the fridge.  

I crushed the tomatoes to cover the base, layered home made vegan mozzarella,* the peppers and then remembered I had some asparagus so popped on a few spears.  

The richness of the roasted vegetables was absolutely delicious and even my vegan phobic partner tried and enjoyed it (only a very small piece as it was too nice to share!).”

*Home-made Vegan Mozzarella Ingredients

  • 1/2 cup raw cashews
  • 1 cup water
  • 3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt 
  • 1/4 teaspoon garlic powder


Joe’s Comment

Yea, I see there wasn’t much left!

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All good green light toppings, Maggie.

Am I correct in assuming that’s a white flour pizza base? I know what it’s like when we have something in the freezer that’s just begging to be used up. Maybe next time, have a go at making some home-made wholemeal pizza bases and freezing them. As Dr Greger says “shun refined grains, such as white bread and white rice”. (1)

The vegan mozzarella looks like a useful addition to the pizza, although I would personally avoid adding any salt at all to meals. Having said that, this is one that I will be trying out for myself.




1. Greger, Michael. The How Not To Die Cookbook: Over 100 Recipes to Help Prevent and Reverse Disease (Kindle Locations 1224-1225). Pan Macmillan. Kindle Edition.