This colourful vegetarian pizza uses roasted broccoli, cauliflower, bell pepper and garlic as toppings. It’s finished off with Alfredo sauce and two kinds of cheese.

Yield: Serves 4.



  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 2 cloves garlic, finely chopped
  • 1/4 tsp rosemary, crumbled
  • 1/4 tsp freshly ground pepper
  • 2 tbsp canola oil
  • 1 baked pizza shell
  • 3/4 cup Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp thinly sliced green onion


  1. Preheat oven to 425°F.
  2. To prepare roasted vegetables, combine broccoli, cauliflower, bell peppers, garlic, rosemary and pepper in a large bowl. Add oil and toss to coat. Place vegetable mixture in a single layer in a large non-stick foil-lined baking sheet.
  3. Bake, uncovered, stirring occasionally, until vegetables are tender and lightly browned, about 25 minutes. Remove pan from oven.
  4. Increase temperature to 450°F. Place pizza shell on an ungreased pizza pan or cookie sheet. Spread Alfredo sauce evenly on pizza shell. Top with roasted vegetables, mozzarella cheese and Parmesan cheese.
  5. Bake until cheese is melted, about 12 - 15 minutes. Sprinkle with green onion. Slice and serve.
Nutritional analysis per 1 slice:

260 calories, 7.7 g fat, 16.4 g protein, 31.4 g carbohydrate, 2.8 g fibre, 676 mg sodium


We used commercial Alfredo sauce in this recipe. It is available where fresh pasta is sold. Alfredo sauce can also be purchased bottled in a jar. It is also available packaged as a dry mix that must be reconstituted.