Vegan Indian-Inspired Potato and Cauliflower Pizza

0 If you are using store bought dough, bring it to room temperature. If making your own, prep and let rise. You can prep the rest while it rises.
1 First, make the tomato sauce. In a small saucepan on medium high, heat the oil. Add the garlic and all the spices. Toasting for 1-2 minutes. Reducing heat as needed.
2 Pour in the tomato sauce and stir. Bring to a simmer, reduce heat to low and simmer for about 15 minutes, while you make the potatoes and cauliflower. 
3 In a medium sized mixing bowl, combine the potatoes, cauliflower, onion, ginger, garlic and chili. 
4 Drizzle 1 tablespoon of the oil over the veggies and toss to coat. Then sprinkle in the cumin, garam masala, coriander, turmeric and a few pinches of salt. Toss to coat completely. 
5 Heat the remaining 1 tablespoon of olive oil on medium high in a large non-stick skillet. Add the potato and cauliflower mixture to the pan. Sauté, reducing heat as needed for 10-15 minutes or until the potatoes are soft. 
6 When everything is ready, dough included, preheat the oven to 425 degrees(F).
7 This recipe will make 2 pizzas. Divide the dough in 2 and roll out to your desired thickness. Place the crusts on to pizza pans. 
8 Evenly divide the tomato sauce and smooth out. Then spread the potatoes and cauliflower over each pizza evenly. Then sprinkle on the cheese evenly.
9 Bake for 12-15 minutes or until golden brown and the cheese has melted. 
10 Top the pizzas with sliced red onion, chopped cilantro and dollops of Sweet Mango Chutney all over the pizzas.
11 Slice and serve!