Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pesto Pizza recipe topped with artichokes, spinach, arugula, green olives, and mozzarella, on a baking sheet.

Vegan Pesto Pizza

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 3 - 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian
  • Diet: Vegan

Description

This Vegan Pesto Pizza recipe is a delicious, yet balanced combination. Protein rich chickpea flour crust coated with a homemade vegan pesto, topped with spinach, artichoke hearts, green olives, arugula, and garnished with vegan mozzarella. Both fresh and filling, this healthy vegan pizza recipe will be a weeknight repeat.


Ingredients

Scale

Always opt for organic ingredients.

CHICKPEA FLOUR CRUST

  • 1 cup chickpea flour
  • 2 tbsp tapioca flour flour
  • ¾1 cup filtered water
  • 1 tbsp extra virgin olive oil
  • Sea salt & black pepper, to taste

VEGAN PESTO

  • 2 cups packed basil
  • 2 garlic cloves
  • ½ cup pine nuts
  • 2 tbsp fresh lemon juice
  • 4 tbsp nutritional yeast
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp filtered water
  • Sea salt & black pepper, to taste

PIZZA TOPPINGS

  • 2 cups fresh baby spinach
  • ½ cup green olives, chopped
  • 1 (8.5-oz) can quartered artichoke hearts, drained

GARNISHES

  • 8 oz. vegan mozzarella, sliced
  • 2 cups fresh baby arugula
  • 1 tsp red pepper flakes, optional
  • Fresh lemon juice

Instructions

  1. Pizza Crust. Preheat the oven to 425 degrees F. Cover a baking sheet with baking paper. Add chickpea flour, tapioca starch, sea salt, and black pepper, a mixing bowl and whisk to combine. Add ¾ – 1 cup water, ¼ a cup at a time, whisking really thoroughly after each addition so as to avoid lumps. When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny). Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base (5 mm). Bake the crust for about 10 – 15 minutes until the pizza crust is firm but not yet golden brown.
  2. Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired.
  3. Assemble. When the crust is done, spread the pesto on the pizza crust. Top with pizza toppings. Bake for an additional 10 – 15 minutes.
  4. Serve. Once the pizza is done baking, top with the sliced mozzarella, fresh arugula, red pepper flakes, and a squeeze of fresh lemon. Enjoy!


Notes

Avoid Lumpy Batter: When preparing the pizza crust, first whisk together the dry ingredients, then SLOWLY mix in the water, ¼ cup at a time.

Organic Vegan Mozzarella: For this pizza recipe, I used Miyoko’s Creamery Organic Cashew Milk Mozzarella. It’s made with real ingredients and there is nothing funky in it. It’s super delicious too!

Organic Vegetables: If you’re not a fan of artichokes substitute for mushrooms or if you’re not into arugula swap for kale. This healthy vegan pizza is truly customizable to your liking.

Storing & Reheating:Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pizza slices to an oven-safe plate. Place in the oven for about 10 – 15 minutes, until warmed through.

Keywords: vegan pesto pizza, healthy vegan pizza, pesto pizza recipe