Pesto pizza is another kind of magical. I love making mine at home and being able to customize it to my liking… I’m dairy-free so it’s sometimes tough finding alternatives. The pesto I’ve been making for the past few years has a few variations depending on what’s in my pantry. My favorite, ladies and gents: cashew pesto.
Little olive oil, fresh lemon juice, basil leaves, raw cashews, and nutritional yeast for the “cheesy” flavor. Nutritional yeast is packed with B vitamins and has a nutty, cheesy taste. Such a good alternative for my fellow dairy-free readers! (It’s so good on popcorn, too).
Continuing with our theme of fresh, healthy & dairy-free ingredients, I used my favorite cauliflower pizza crust by Cali’Flour Foods. It’s made with clean ingredients and is FULL of flavor. Not to mention the fact that it’s ready in under 15-20 min. All you have to do is remove it from the package, bake the crust, add toppings, then bake for 5 additional minutes to heat the toppings. Convenience is key, always.
The best part about this pizza is how good I feel after eating it because of the minimal ingredients. The pesto & the crust– can’t get enough. I typically switch up the toppings every time I make my cauliflower crust pizza, but TBH I get most of my pizza inspo from photos on Cali’Flour Food’s website. **Click here and use ‘Rachael’ for 10% off your entire order of $50 or more, plus free shipping!
Vegan Pesto Pizza
Ingredients
Vegan Cashew Pesto
- 1/4 cup extra virgin olive oil
- 1/2 lemon, squeezed
- 2 cups fresh basil leaves
- 1 cup fresh spinach (nutritional boost)
- 1 tsp minced garlic
- 1-2 tbsp nutritional yeast (for "cheesy" flavor)
- 1/2 cup raw cashews
- 2-3 tbsp water (can adjust for consistency preference)
- salt and pepper, to taste
- red chili flakes, to taste
Pizza and Toppings
- 1 Cali'Flour Foods plant-based cauliflower crust
- 1 medium zucchini
- 1/2 cup cherry tomatoes, halved
- 1/2 small avocado
- red chili flakes, to taste
Instructions
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Preheat oven to 350 degrees F.
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Once preheated, place cauliflower crust on parchment paper covered sheet pan and let bake for 15-18 minutes, flipping halfway through.
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Prepare vegan pesto by adding all ingredients into food processor or blender and pulsing for 1 minute.
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Slice zucchini into long strips using a vegetable peeler.
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Once crust is done, add pesto, veggie toppings and put back in the oven for 5-7 minutes to cook.
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Enjoy!
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