Vegan Pesto Pizza
Elevate your pizza night with this vibrant and wholesome Vegan Pesto Pizza, a delightful twist on a classic favorite. Featuring a homemade vegan basil pesto bursting with fresh flavor, creamy vegan mozzarella, and an array of colorful veggies like cherry tomatoes, zucchini, and bell peppers, this recipe is the perfect plant-based indulgence. The crispy golden crust forms the ideal base for this medley of textures, while the finishing touch of fresh arugula adds a refreshing peppery bite. Ready in just 40 minutes, this easy-to-make pizza is designed to impress vegans and non-vegans alike, making it the ultimate crowd-pleaser for weeknight dinners, gatherings, or any special occasion. Keywords: vegan pesto pizza recipe, plant-based pizza, homemade vegan pesto, vegan dinner ideas, quick vegan recipes, colorful veggie pizza.
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Recipe Information
Ingredients
- 1 piece Vegan pizza dough
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 3 tablespoons Nutritional yeast
- 2 large Garlic cloves
- 1 tablespoon Lemon juice
- 0.5 cups Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 1 medium Red bell pepper
- 1 small Zucchini
- 1 cup Vegan mozzarella cheese
- 1 cup Arugula
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
To make the vegan pesto, combine fresh basil leaves, pine nuts, nutritional yeast, peeled garlic cloves, lemon juice, olive oil, salt, and black pepper in a food processor. Blend until smooth, scraping down the sides as needed.
Roll out the vegan pizza dough on a floured surface to your desired thickness. Transfer the dough carefully to a piece of parchment paper.
Spread a generous amount of the prepared pesto over the rolled-out pizza dough, leaving about a half-inch around the edge for the crust.
Slice the cherry tomatoes in half, thinly slice the red onion, and cut the red bell pepper and zucchini into thin strips. Distribute the prepared vegetables evenly over the pesto layer.
Sprinkle the vegan mozzarella cheese evenly over the veggies.
Carefully transfer the parchment paper with the pizza to the preheated pizza stone or baking sheet in the oven.
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese has melted.
Remove the pizza from the oven and allow it to cool for a couple of minutes. Top with fresh arugula just before serving for added freshness.
Slice and serve your vegan pesto pizza immediately, enjoying the delicious combination of flavors and textures.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3299 mg | 143% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 17.0 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2287 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
