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Asparagus Leek Mushroom Pizza with Roasted Beet Sauce Easy Vegan Gluten-Free from Planted365

Asparagus Leek and Mushroom Pizza with Roasted Beet Sauce

Asparagus Leek and Mushroom Pizza with Roasted Beet Sauce is a delicious dinner that's perfect for spring. It has all the flavors we associate with this time of year. The roasted beet sauce is delectably sweet and earthy, and the spring vegetables (and fungi!) are divine. 

Course dinner
Cuisine Italian, Vegan
Keyword pizza, vegan pizza
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 350 kcal


Pizza Crust



Pizza Crust

  1. Pour the warm water into a large mixing bowl and add the yeast and sugar. Allow the yeast to bloom for about 5 minutes. The water will start to turn cloudy and little puffs of growing yeast will start to appear. You'll know it when you see it. This just means your yeast is alive.

  2. Add the rest of the ingredients and stir well to incorporate.

  3. Knead the dough by hand or use a dough hook attachment of a mixer. Knead it for about 3 minutes until it's well mixed. Gluten-free dough will not develop gluten strands but kneading does help it become mixed.

  4. Dust a baking sheet lightly with a sprinkle of flour or finely ground cornmeal.

  5. Roll the dough into your desired shape. You can do this directly on the baking sheet to avoid having to move the crust.

  6. Let the crust rise from 10 to 30 minutes in a warm place. The longer the rise the fluffier the crust will be.

  7. Preheat oven to 500 degrees F.


  1. Spread the roasted beet sauce on the crust then sprinkle on all but about 1/4 cup of the vegan cheese shreds.

  2. Evenly distribute the asparagus ribbons, sliced leeks, sliced mushrooms, red onion, and capers.

  3. Sprinkle on the last of the vegan cheese shreds.


  1. Bake at 500 degrees F for about 12 to 15 minutes until the crust and cheese is starting to brown.

Nutrition Facts
Asparagus Leek and Mushroom Pizza with Roasted Beet Sauce
Amount Per Serving (0.25 pizza)
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.