Pizza with Fresh Roasted Red Pepper Sauce

RRPSPizza is a staple in this house. We usually always make pizza using Daiya cheese. However that stuff has no nutritional value, it’s purely used to create the ooey gooeyness that pizza is associated with. Since we have been on more of a health kick lately we are trying to eliminate unnecessary processed foods as much as we can. Therefore we decided to make our first pizza without cheese. If we were going to go that far I wanted to make a special sauce for it as well. A week or so ago I had to roast my own red peppers for some recipe. It was a lot easier than I expected and the thought occurred to me that this would make a great pizza sauce. I tried it out last night with a few additions to see if I was on the right track. If you don’t have time to roast peppers for this try making my Super Simple Pizza Sauce.

We also make our own pizza dough. I’m pretty sure the only reason we do is because of our handy bread maker we got as a wedding present. It makes such great pizza dough that is the only thing we use our bread maker for anymore. Plus we are able to customize the dough however we want. We usually add in some Italian herbs and sometimes even nooch, or nutritional yeast if you prefer.

I must give credit to the man person for this one. He is the designated pizza maker of the house. He’s just so good at it. I’ve tried to make it a few times but it doesn’t come out as perfect as when he makes one. And he’s really good at tossing the dough. There is an actual benefit to tossing the dough, it’s not just a show-off move.


Makes a standard 8 slice pizza


  • 3 red bell peppers
  • 3 garlic cloves, peeled
  • 1 teaspoon Italian herb mix
  • 1 pizza dough, bought or homemade
  • Toppings of choice (we used asparagus, spinach, cremini mushrooms, and red onions)


  1. Preheat oven to 450 degrees. Line a baking dish with foil for easy clean-up.
  2. Place whole peppers and peeled garlic cloves in baking dish. Bake for 60 minutes, turning peppers every 20 minutes.
  3. Let peppers cool enough until they are easy to handle. Remove skin, stem, and seeds.
  4. Place peppers, garlic, and Italian herb mix in food processor and blend until smooth.
  5. Preheat oven to 405 degrees. If you use a pizza stone make sure you put the stone in before preheating.
  6. Toss, roll, or what have you with your pizza dough.
  7. Spread sauce on dough and add toppings.
  8. Bake pizza for 15 minutes or until desired crustiness is achieved.
  9. Slice and serve.


I’m not saying this pizza was bad because it wasn’t but it didn’t really have a lot of flavor besides tasting the fresh ingredients. I tried to think of what more we could do. Maybe if we saute the toppings in some oil and seasoning of choice before putting them on the pizza to bake that would help but it was too late for that. I decided to try drizzling some balsamic vinegar and sprinkling with crushed red pepper flakes. That idea wasn’t too bad but next time I will try sautéing the veggies first. All in all our first cheeseless pizza was good now we just need to perfect it.


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