I love pesto but find it hard to find good vegan versions when eating out. I recently saw an awesome looking pesto pizza on a local pizzeria menu, but their pesto was loaded with Parmesan cheese. I decided I should take matters into my own kitchen. I’ve combined two of my favorite recipes here to make a vegan pizza good enough to grace the menu of any upscale pizzeria in town.
This recipe makes two good-sized pizzas with fairly thin crusts, but feel free to make one large with a thick crust if that’s what you prefer. For the cheese, I have used Teese Mozzarella style Vegan Cheese quite a bit lately and have grown to love it. They just started carrying it at our local Whole Foods; if you can find it, get it. I promise you’ll love it too!
Prepare the pizza dough and pesto according to their recipes.
Top prepared and pre-baked pizza crust with pesto, sliced tomatoes, and cheese.
Bake in 450° oven for 5-10 minutes.
Per serving: 588 calories (256 from fat), 28.4g total fat, 5.6g saturated fat, 0mg cholesterol, 827mg sodium, 67.9g total carbohydrate (6.3g dietary fiber, 6.7g sugar), 12.7g protein, 21% vitamin A, 19% vitamin C, 5% calcium, 28% Iron
- Good Points: No cholesterol, high in protein and iron