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Vegan Pesto Pizza

Author Rachael DeVaux


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


  1. Preheat oven to 350 degrees F.

  2. Once preheated, place cauliflower crust on parchment paper covered sheet pan and let bake for 15-18 minutes, flipping halfway through.

  3. Prepare vegan pesto by adding all ingredients into food processor or blender and pulsing for 1 minute.

  4. Slice zucchini into long strips using a vegetable peeler. 

  5. Once crust is done, add pesto, veggie toppings and put back in the oven for 5-7 minutes to cook.

  6. Enjoy!