Roasted Vegetable Pizza

• 2 cups broccoli florets
• 1 large red bell pepper, sliced 1 inch thick
• 1 large Portobello mushroom, cut into 1/2 inch slices
• 1 teaspoon garlic powder
• 1 tablespoon balsamic vinegar
• 1 teaspoon Mrs. Dash seasoning or Spike no salt seasoning
• 5 ounces organic baby spinach
• 2 whole grain tortillas
• 1/2 cup pasta sauce, no salt added or low sodium
• 2 ounces mozzarella type non dairy cheese, shredded

1. Preheat oven to 350 degrees.
2. Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep from drying out.
3. Steam spinach until just wilted.
4. Remove vegetables when done and preheat oven to 450 degrees.
5. Spread a thin layer of pasta sauce on tortilla, sprinkle soy cheese, and distribute roasted vegetables and spinach on top.
6. Bake for approximately 7 minutes or until cheese is melted and tortilla is lightly brown around edges.

broccoli florets, red bell pepper, portobello mushroom, garlic, balsamic vinegar, salt, baby spinach, grain tortillas, pasta sauce, mozzarella type

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-pizza-50169281 (may not work)