Vegan Pesto Pizza - Cook For Your Life-anti-cancer recipes
Vegan Pesto Pizza
Servings: 4
Prep time: 20

You don’t need to be vegan to enjoy this tasty vegan pesto pizza. All you’ve got to do is love basil pesto, pine nuts, and tomatoes for it to be a delicious done deal.

Preparation

1. Preheat oven to 450 degrees.

2. In the bowl on a blender, puree the ½ cup pine nuts, olive oil, and garlic. Add the basil and blend until the combined, about 1 minute. Season to taste with salt and pepper.

3. Sprinkle cornmeal or semolina flour on 2 baking sheets.

4. Shape the pizza dough into 4 small circles on the baking sheets. Spoon about ¼ cup of pesto onto each pizza and spread in an even layer. Top with remaining pine nuts and tomatoes

5. Bake in the oven for 15 minutes or until the crust and bottom of the pizzas are golden brown.
Ally Zeitz, Drexel Food Lab
01788-15-Drexel.HSM.Food.Lab.Logo


Ingredients:

  • 1 cup pine nuts, divided
  • ½ cup olive oil
  • 2 garlic cloves, crushed
  • 2 bunches basil, leaves picked and washed
  • Salt and pepper to taste
  • 2 tablespoons cornmeal or semolina flour
  • 1 pint cherry tomatoes, halved
  • 1 pizza dough recipe or store bought

Nutritional Information

Calories

665 cals

Fat

53 g

Saturated Fat

6 g

Polyunsaturated Fat

15 g

Monounsaturated Fat

27 g

Carbohydrates

42 g

Sugar

4 g

Fiber

5 g

Protein

12 g

Sodium

553 mg

*per serving


Ann's Tips and Tricks

You can use any pesto to make this. If you use an almond based pesto, add an extra tablespoon of olive oil to make up for the fat in the pine nuts.

 


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