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84% would make again

Vegan Pesto Tomato Pizza

featured in Vegan Pizza 2 Ways

Whip up this scrumptious Vegan Pesto Tomato Pizza for a guilt-free, flavor-packed meal. With a crispy crust, zesty pesto, and juicy tomatoes, you'll be reaching for seconds in no time!

Rachel Gaewski
Tasty Team
May 05, 2023
Vegan Pesto Tomato Pizza

Ingredients

for 4 servings

Vegan Parmesan Cheese

  • ½ cup raw unsalted cashew (120 g)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pepper

Pesto

  • 2 cups fresh basil leaf (80 g)
  • 2 cups arugula (80 g)
  • ⅓ cup raw walnut (35 g)
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • pepper, to taste
  • 6 tablespoons olive oil

Pizza

  • 1 lb pizza dough (455 g)
  • 7 slices tomato

Nutrition Info

  • Calories 609
  • Fat 37g
  • Carbs 58g
  • Fiber 4g
  • Sugar 4g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
  2. Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
  3. Preheat the oven to 425°F (220°C).
  4. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
  5. Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
  6. Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
  7. Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
  8. Enjoy!

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Vegan Pesto Tomato Pizza