Vegan Pesto and Roasted Tomato Pizza Recipe
This Vegan Pesto and Roasted Tomato Pizza is a delightful plant-based meal combining a crisp pizza crust topped with a flavorful, homemade pepita basil pesto, thinly sliced roasted tomatoes, and a vegan Parmesan cheese made from nuts and nutritional yeast. Baked to golden perfection, this pizza offers a rich, cheesy taste without any dairy, perfect for vegans and anyone seeking a healthy, savory dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Pizza Base
- Prepared pizza dough
Pesto
- 1/2 cup pepitas (shelled pumpkin seeds)
- 1 cup packed basil leaves
- 2 garlic cloves
- 3 tablespoons nutritional yeast
- Salt and pepper, to taste
- 1/2 cup olive oil
Toppings
- 2 cups thinly sliced tomatoes (from about 2-3 large tomatoes)
Vegan Parmesan Cheese
- 1/2 cup raw cashews
- 1/4 cup slivered almonds (or almonds with skins off)
- 3 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). For an extra crispy crust, place a pizza stone or pizza steel in the oven while it preheats to retain and distribute heat evenly.
- Prepare the pizza dough: Stretch the prepared pizza dough onto a piece of parchment paper, forming your desired pizza shape and thickness. Set aside while you prepare the pesto.
- Make the pesto: In a food processor, combine the pepitas, basil leaves, garlic cloves, nutritional yeast, and a pinch of salt and pepper. Pulse about 8-10 times until the ingredients are roughly combined. With the food processor running, slowly drizzle in the olive oil until the pesto forms a smooth, spreadable consistency. Taste and adjust seasoning as needed with salt and pepper.
- Assemble the pizza: Spread the prepared pesto evenly over the pizza dough. Layer thinly sliced tomatoes on top of the pesto, covering the entire surface.
- Prepare vegan Parmesan cheese: Clean the food processor bowl, then add the cashews, almonds, nutritional yeast, garlic powder, and a pinch of salt. Pulse until the mixture is finely ground and combined, resembling the texture of traditional Parmesan cheese.
- Add cheese topping and bake: Sprinkle the vegan Parmesan cheese evenly over the tomato layer. Transfer the pizza on the parchment paper onto the preheated pizza stone or a baking sheet and bake in the oven for 20-25 minutes, or until the crust is golden brown and the tomatoes are roasted.
- Finish and serve: Remove the pizza from the oven. Optionally, sprinkle with additional vegan Parmesan cheese and crushed red pepper flakes to add a bit of spice. Slice and serve warm.
Notes
- For a crispier crust, a pizza stone or steel is highly recommended.
- You can substitute pepitas with pine nuts or walnuts if preferred.
- Use fresh basil to maximize flavor in your pesto.
- Almond skins can be removed by blanching if you prefer a smoother cheese texture.
- Adjust the garlic and seasoning levels in the pesto and cheese to suit your taste.
- Leftover vegan Parmesan cheese can be stored in an airtight container for up to 1 week in the refrigerator.
- This pizza pairs wonderfully with a fresh green salad for a full meal.
