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Pesto Garden Pizza
[Vegan]

DE By: Dominique Ebra

Author Bio

Dominique Ebra is based in Miami, Florida, and is passionate about creating delicious vegan recipes... Read More

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Pesto Garden Pizza [Vegan]

Dairy Free

Vegan

This pizza makes a perfect dinner, and the creamy basil pesto elevates the entire dish!

Ingredients You Need for Pesto Garden Pizza [Vegan]

For the Pizza:

1 plant-based pizza crust
1 zucchini, sliced into thin ribbons
1 squash, sliced into thin ribbons
3 oz shitake mushrooms
2 tablespoons olive oil
salt and pepper to taste
fresh basil, red pepper flakes, and vegan parmesan for serving

For the Basil Pesto:

1 cup fresh basil leaves, packed
3 garlic cloves
Juice from 1/2 lemon
1/3 cup hemp seeds
1/4 cup olive oil
1 tablespoon nutritional yeast
salt and pepper to taste

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How to Prepare Pesto Garden Pizza [Vegan]

Preheat the oven to 400 degrees F
Make the basil pesto by adding the ingredients in a blender and blending until creamy, adding water if needed.
In a small pan over medium heat, add 1 tablespoon olive oil. Add the mushrooms, and cook for about 5 minutes, occasionally stirring until the mushrooms are tender. Remove from heat and set aside.
In a mixing bowl, toss the squash and zucchini with 1 tablespoon olive oil and a pinch of salt and pepper.
Next, assemble the pizza by topping the crust with basil pesto, squash, zucchini, and mushrooms. Place into the oven and bake for 10-15 minutes.
Remove the pizza from the oven and top with small dollops of the pesto, fresh basil leaves, red pepper flakes, vegan parmesan, and a drizzle of olive oil.

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