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!
Tasty Team
May 05, 2023

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
- 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.
- 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.
- Preheat the oven to 425°F (220°C).
- 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.
- 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.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
