This healthy vegan pesto pizza recipe is rich with robust flavors from roasted tomatoes, homemade vegan parmesan cheese, fresh basil, and pumpkin seed pesto. If you're looking for quick, easy, and delicious, then you will love this pesto pizza!
Preheat oven to 350 degrees F. For a crispier crust, add a pizza stone or pizza steel in the oven while it preheats.
Stretch the pizza dough on a piece or parchment paper and set aside.
Place the pepitas, basil leaves, garlic cloves, nutritional yeast and a pinch of salt/pepper in the base of a food processor and pulse together until combined, about 8-10 times. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season to taste with salt and pepper, if desired
Spread the pesto over the pizza crust and layer with thinly sliced tomatoes.
Wipe out the food processor and add the cashews, almonds, nutritional yeast, garlic powder and salt. Pulse until very fine and combined, should be the texture of parmesan cheese.
Sprinkle the cheese over the pizza and place in the oven to bake for 20-25 minutes until golden brown.
Remove from oven, sprinkle with more cheese if desired and crushed red pepper flakes for spice!
Notes
This pizza steel is a game changer for crispy pizza crust!