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84% would make again

Vegan Pesto Tomato Pizza

Tasty Team

Under 30 minutes

Under 30 minutes


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


  • 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


  • 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.


  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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