Vegan Pesto Pizza Recipe
Ingredients
- 1 pound of pizza dough I used Trader Joe's brand
For the Pesto
- 1 cup lacinto dinosaur kale, tightly packed
- 1 cup basil tightly packed
- 1/4 cup pine nuts
- 1/4 cup hemp seeds
- 1 1/2 Tablespoons lemon juice
- 2 cloves garlic
- 1/3 cup olive oil
- Salt and pepper to taste
For the Pizza
- Basil leaves for garnish
- Sliced tomato for garnish
- Vegan mozzarella Miyoko's is INSANE!
Instructions
- Prepare pizza dough per instructions (mine had to be set out at room temp for 30 minutes beforehand) and preheat oven
While the dough is rising, start on the pesto:
- In a food processor, combine the kale, basil, pine nuts, hemp seeds, lemon juice, and garlic and blend until relatively smooth
- Next, turn the processor on the lowest speed and slowly drizzle in olive oil
By now, the pizza dough should be nice and ready:
- Spread it out on a lightly floured surface
- Spread out pesto (I had 2-3 Tablespoons leftover)
- Place tomato slices, basil leaves, and non-dairy cheese
- Bake per instructions (mine cooked for 10 minutes at 475°F)
- Remove from oven, let cool slightly, cut, and enjoy!
Notes
Store leftovers in a sealed container in the fridge.