Vegan Pesto Pizza

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.

Since we just celebrated the New Year, I wanted to feature a vegan pizza recipe that was actually good for you. Which inturn inspired me to create this Vegan Pesto Pizza. 

Although the combination is slightly different from the typical pizza, think salad meets pizza, or the other way around. Don’t worry though, because the flavors are just flawless and it still checks all the boxes when it comes to taste. 

A homemade pizza crust made from chickpea flour is topped with a vegan pesto, fresh veggies, and sliced mozzarella. It’s a tasty mash-up of healthy deliciousness. 

So whether you’re looking to start your year off right or looking for a healthier option, do so by making this vegan pizza. I’m sure you’ve never heard that before, but with this healthy vegan pizza recipe, you can enjoy it without the guilt!

Why You’ll Love This Vegan Pesto Pizza Recipe

• Full of Health & Flavor: Think salad meets pizza and is full of delicious flavor at ever bite. 
• Balanced Meal: With the protein & carbs from the protein chickpea crust, the veggie component from the green veggies, as well as the healthy fats from the pesto, this is a well-rounded meal that’s satisfying & nutritious.
• The Perfect Healthy Meal: The only pizza recipe that you can get away with that’s actually made with good-for-you ingredients.

Ingredients

• Organic Chickpea Crust: This protein pizza crust is made of chickpea flour, tapioca flour, extra virgin olive oil, and filtered water. Nothing too fancy, so that the flavors of the toppings stand out.
• Organic Pesto: Hence the name. My vegan pesto recipe is so simple to make and adds so much flavor.
• Organic Vegetables: Green olives, artichokes hearts, baby spinach, and arugula, are the pizza toppings used.
• Organic Vegan Mozzarella: Sliced thinly and topped post baking. 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. Oh & it tastes delicious!
• Organic Spices: Red pepper flakes, sea salt, and black pepper, are the seasonings used for this healthy vegan pizza recipe. 

How To Make

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!

Tips for Making this Vegan Pizza Perfectly

• 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 recipe is truly customizable to your liking.

Storing & Reheating

This Vegan Pesto Pizza recipe is great for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. 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.

More Recipes You’ll Love

• Vegan Butternut Squash Pizza with Cashew Ricotta
• Vegan Lentil Skillet Lasagna
• Vegan Green Protein Pasta
• Vegan Baked Cream Cheese Pasta
• Vegan Butternut Squash Skillet Lasagna

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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