Recipe for: Roasted Tomato Paleo Vegan Pizza

Roasted Tomato Paleo Vegan Pizza
For the bolognese:
2 Tbsp coconut or olive oil
1 onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 can crushed fire-roasted tomatoes (Muir Glen are Claire's preference)
1 tsp Himalayan pink salt
½ tsp fennel seeds
1 Tbsp apple cider vinegar
½ cup pine nuts
For the lasagna:
1 Tbsp coconut oil
1 onion
2 cloves garlic
2 zucchini, sliced into 1 inch rounds
2 bell peppers, chopped
3 cups spinach
1 cup basil
1 tomato, sliced into ¼ rounds
1 cup classic ricotta
lasagna sheets
4 cups bolognese sauce


Preperation Time: 15 Minutes

Cooking Time: 60 Minutes

Total Time: 75 Minutes

Servings: 12


Paleo, Claire Thomas, Lasagna, The Kitchy Kitchen

Best paired with


1. Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.

2. In 8 x 8 or 8 x 10 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers.

3. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top.

4. Bake for 40 minutes. Broil for final 5 minutes of baking.

About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.