Heat the oven to 375 and place some foil on a baking pan.

Gather some veggies (your choice) to be prepped and cut.

Peel three sweet potatoes, cut them into big, chunky pieces, and place them into a big green bowl.

Layer your choice of spices on your veggies. I used cumin, pink salt, and turmeric.

Drizzle a generous portion of olive oil all over the veggies. Mix well.

Add in some cherry tomatoes. Optional: you can roast them or just use fresh ones.

Mix them all together and spread them onto the foil pan. Leave some space for the meatballs.

Place the meatballs in the center of the baking sheet and bake at 375 for about 17 minutes.

Turn the meatballs over and let them bake for another 17 minutes.

When your veggies are done, simply take them out and let them rest.

Start adding your toppings to the pizza dough: tomato paste, basil, oregano, rosemary, garlic, olive oil, and pepper jack cheese.

Cut the meatballs in half, take half of the roasted veggies, and spread them evenly on top of the pizza dough.

Cover the roasted toppings with a moderate portion of freshly shredded white cheddar cheese and sprinkle with basil. Optional: add a drizzle of raspberry balsamic vinaigrette.

Bake the pizza at 475 degrees for 12-15 minutes.