Vegan Pesto Pizza

Transform your pizza night with this vibrant and flavor-packed Vegan Pesto Pizza! Featuring a homemade, dairy-free pesto made with fresh basil, pine nuts, nutritional yeast, and a hint of lemon, this recipe offers a rich, herbaceous base that’s irresistibly creamy. Topped with a medley of colorful vegetables—like cherry tomatoes, red bell peppers, zucchini, and red onion—plus gooey vegan mozzarella and a finishing touch of fresh arugula, this pizza is a feast for the senses. With just 25 minutes of prep time and a quick 15-minute bake, this plant-based pizza is perfect for a weeknight dinner or a crowd-pleasing weekend treat. Satisfy your cravings without compromise with this easy, wholesome recipe that celebrates all the freshness and flavor of summer in every bite! Keywords: vegan pesto pizza, dairy-free pizza, plant-based pizza recipe, homemade vegan pesto.

Nutriscore Rating: 60/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Step 2

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.

Step 3

Roll out the vegan pizza dough on a floured surface to your desired thickness. Transfer the dough carefully to a piece of parchment paper.

Step 4

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.

Step 5

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.

Step 6

Sprinkle the vegan mozzarella cheese evenly over the veggies.

Step 7

Carefully transfer the parchment paper with the pizza to the preheated pizza stone or baking sheet in the oven.

Step 8

Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese has melted.

Step 9

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.

Step 10

Slice and serve your vegan pesto pizza immediately, enjoying the delicious combination of flavors and textures.

Nutrition Facts

Serving size	(1215.6g)

Amount per serving	% Daily Value*
Calories	2741.5

Total Fat 188.2g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 22.2g
Cholesterol 0mg	0%
Sodium 5357.1mg	0%
Total Carbohydrate 186.4g	0%
Dietary Fiber 18.0g	0%
Total Sugars 24.5g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 1507.7mg	0%
Iron 15.2mg	0%
Potassium 2135.1mg	0%

*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.

Source of Calories

Fat: 64.2%

Protein: 7.5%

Carbs: 28.3%