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Vegan Pesto Pizza

Name: Vegan Pesto Pizza
Prep time: 20

(4 votes, average: 4.80 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

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.

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

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Nutrition Facts

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

Directions

Preheat oven to 450 degrees.
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.
Sprinkle cornmeal or semolina flour on 2 baking sheets.
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
Bake in the oven for 15 minutes or until the crust and bottom of the pizzas are golden brown.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.