Step 1

Make the oil-free pizza dough or thaw 1 sheet of vegan pastry dough.

Step 2

Place parchment paper on a flat surface, and roll the dough out on the parchment paper.

Step 3

Roll the dough thin; creating a circle like a pizza or a square works well.

Step 4

Set aside.

Step 5

Preheat oven to 400 degrees.

Step 6

Cut all the vegetables into similar sizes, and separate the cauliflower, broccoli, mushrooms, Brussels sprouts, and carrots.

Step 7

Rinse the vegetables in a colander, removing any excess water.

Step 8

Toss with 2 teaspoons of seasoning and lay on a single layer on a baking sheet with parchment paper or a silicone baking mat.

Step 9

Roast for 15 minutes.

Step 10

In the meantime, make the cranberry balsamic drizzle.

Step 11

Combine all ingredients in a saucepan.

Step 12

Heat on medium-low, stirring frequently.

Step 13

As the cranberries break down, the mixture begins to thicken.

Step 14

Continue cooking until the liquid dissipates by half and thick glaze forms.

Step 15

Remove from heat.

Step 16

Place the partially roasted vegetables in the center of the rolled dough.

Step 17

Add the uncooked vegetables (onion, asparagus, tomatoes, and zucchini) by placing the raw vegetables randomly on top of the cooked vegetables)

Step 18

Fold the surrounding crust up, creating a border around the vegetables.

Step 19

If you have extra dough, use a cookie cutter, make shapes (holiday or season-themed), and place the shapes on top.

Step 20

Bake at 400 degrees for 20 minutes or until the dough is brown.

Step 21

Remove from the oven and allow to sit for a few minutes.

Step 22

Cut into slices, like a pizza, with a pizza cutter.

Step 23

Place a small amount of cranberry drizzle on a plate and drag the spoon through it, making a line.

Step 24

Place a piece of a galette on the cranberry drizzle line and drizzle with more cranberry balsamic drizzle.

Step 25

Serve additional cranberry balsamic drizzle on the side.