To begin making the Skillet Pizza with Roasted Vegetables in Tomato Basil Sauce, we will first make the dough for the pizza. 

To make the dough, add all the ingredients into a large mixing bowl or a the bowl of a stand mixer. Stir to combine the dry ingredients well. Add water little at a time to knead to make a soft and smooth dough. Add olive oil to the dough and knead again for 3 to 4 minutes until very soft and smooth. 

Cover the dough and allow it to rest until we make the pizza topping.

Heat olive in a wok; add the garlic and the remaining vegetables, sprinkle some salt and black pepper and stir-fry until the vegetables have lightly cooked. You want the vegetable to be firm and yet not raw.

The next step is to make the skillet pizza with the prepared non-yeast dough and the roasted vegetables along with tomato basil sauce.

Heat a cast iron skillet or a regular skillet and grease the skillet well with olive oil. 

Keep some dry flour for dusting by the side in a small plate. Divide the pizza dough into 6 equal portions. 

Roll out each pizza dough into thick rounds by dusting it in flour. Place the rolled out pizza dough on the skillet and cook partially on both sides, by flipping it around a couple of times.

Once both sides are partially cooked, brush some oil on the top side of the pizza, spread the tomato basil pasta sauce, scatter the roasted vegetable toppings and sprinkle the cheese.

Cover the pizza skillet with a lip and allow the pizza to cook through and the cheese to melt. 

Once the cheese begins to start melting, open the lid and cook for about a minute more. You will notice the bottom of the pizza and the sides are becoming slightly crisp and brown. The Skillet Pizzas are now ready. 

Remove from the skillet and place it on a platter. Proceed the same way with the remaining pizza dough and toppings.

Cut the Skillet Pizza with Roasted Vegetables and Cheese into desired sizes and serve for a weeknight dinner or a Pizza Party.