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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


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.



Always opt for organic ingredients.


  • 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


  • 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


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


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


  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!


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