Vegan Pesto Pizza! You’ll never guess this pizza was dairy-free! Pumpkin seed pesto topped with sliced tomatoes then roasted to perfection and topped with homemade vegan parmesan cheese!
Is it pesto season yet?
Pesto season = tomato season = white wine on the deck season. Clearly, this is my favorite time of year.
We BL planted our spring garden a few weeks ago and I have been circling the seeded dirt like an overprotective parent ever since. C’mon little plants, rise up! Right now it’s just lettuce, basil, cilantro and mint but I am counting down the days when I can add in some tomato plants and zucchini.
As someone who kills most plants I come in contact with, I’m hoping that the bad-luck streak is over. I convinced BL to spend an entire weekend fashioning wooden garden boxes and filling them with delivered dirt. I even bought a compost to add to my garden fantasy! (Which, I love. More on that later.)
I so desperately want to be swimming in buckets of basil and ruby red tomatoes. But, if history proves right, I’ll be left with a few, tiny tomatoes and a basil plant that only lasts a few weeks. And a husband that says I told you so. How does everyone else do this organic gardening thing? Please tell me all of your tips and tricks.
I’m also a firm believer in “if you build it, they will come.” So, this pizza. Practice for when my garden bounty finally arrives! Since perfection makes perfect, I’ve been eating this one over and over again, prepping my taste buds for basil & tomato everything that’s surely on it’s way.
The coolest thing about pesto is that you don’t even need a recipe. Just a seed/nut, herb or other green, garlic and a glug or two of oil. Arugula pesto, avocado pesto, walnut pesto; proof that even without basil, pesto is still amazing.
The only thing better than fresh pesto may be pizza. Let’s combine the two together! Hmm, how about some vegan pizza? Done and done.
Even though I love gooey, cheesy pizza, there is something really fun about creating a vegan pizza. Almost a double-dog-dare-ya to myself. Can I make a pizza that’s just as good without the cheese? Challenge accepted, and won.
The key to this pizza is thin slices of tomatoes that caramelize on top of the pesto and a generous shake of my vegan cheese mix. Pulse the ingredients together and keep a jar of it in the freezer for whenever you need a bit of cheesy flavor. I prefer the freezer so it doesn’t go bad and can be kept in a bigger batch. But, it will also keep in the fridge for a week or so. I love this stuff! It’s my secret weapon in quite a few of the vegan recipes in my cookbook, and no one knows the difference. It taste like parmesan, but more heart healthy!
One last thing to chat about- pizza dough. I live by Trader Joe’s handmade dough because it’s perfection. Sure, I could make my own and I sometimes do when I want to be extra fancy, but it’s honestly not needed. TJ’s makes the best pizza dough and it comes in three flavors: white, whole-wheat and herb. Whole-wheat is usually my favorite, but the herb one is also fantastic, especially on pizzas like this!
If you don’t live near a Trader Joe’s (and for that I am really sorry), then either use a homemade crust or another brand. Check with some local pizza places, they usually have dough that they will sell!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Pesto Pizza! You’ll never guess this pizza was dairy-free! Pumpkin seed pesto topped with sliced tomatoes then roasted to perfection and topped with homemade vegan parmesan cheese! You’ve gotta try this pizza, even omnivores loved this one.
- Prepared Pizza Dough (I use Trader Joe’s pizza crust or this recipe)
Pumpkin Seed Pesto:
- 1/2 cup pepitas (shelled pumpkin seeds)
- 1 cup packed basil leaves
- 2 garlic cloves
- 3 tablespoons nutritional yeast
- 1/2 cup olive oil
- 2 cups thinly sliced tomatoes (from about 2-3 large tomatoes)
Vegan Parmesan Cheese
- 1/2 raw cup cashews
- 1/4 cup slivered almonds (or almonds with skins off)
- 3 tablespoons nutritional yeast
- 1 tbsp. garlic powder
- pinch salt
- Preheat oven to 350 degrees F.
- Stretch the pizza dough on a pizza stone or pizza pan and set aside.
- Place the pepitas, basil leaves, garlic cloves, nutritional yeast and a pinch of salt/pepper in the base of a food processor and pulse together until combined, about 8-10 times. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season to taste with salt and pepper, if desired.
- Spread the pesto over the pizza crust and layer with thinly sliced tomatoes.
- Wipe out the food processor and add the cashews, almonds, nutritional yeast, garlic powder and salt. Pulse until very fine and combined, should be the texture of parmesan cheese.
- Sprinkle the cheese over the pizza and place in the oven to bake for 20-25 minutes until golden brown.
- Remove from oven, sprinkle with more cheese if desired and crushed red pepper flakes for spice!
Keywords: vegan, pizza, vegetarian, italian, american
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