Make ordinary pesto a bit more interesting by throwing in some kale and then slathering on top of your favorite pizza crust. Top it all off with some homemade vegan goat cheese, sun-dried tomatoes, and pickled peppers for a beyond delish pizza.

Kale Pesto Pizza With ‘Goat’ Cheese [Vegan, Gluten-Free]

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Cooking Time



For the Pesto:

  • 2 cups fresh kale
  • 2 cups fresh basil
  • 1/2 cup nuts of choice
  • 2 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil (or less)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon of salt

For the Vegan Goat Cheese:

  • 1/2 block of extra firm tofu, patted dry
  • 1 1/2 tablespoons refined coconut oil, melted
  • 2 tablespoons bottled lemon juice
  • 1 teaspoon salt
  • 2/3 teaspoon onion powder

For the Dough:

  • 2 cups all-purpose flour (gluten-free if necessary)
  • 1 cup warm water
  • 1 tablespoons active dry yeast
  • 1 teaspoon salt (optional)

For the Toppings:

  • Sun-dried tomatoes
  • Pickled peperoncini peppers
  • Mushrooms


  1. Prepare the dough by mixing the yeast in the water and letting it sit for 10 minutes to activate.
  2. Place the flour in a large bowl and once the time has elapsed, mix in the water/yeast mixture into the flour. Let sit for 30 minutes to rise.
  3. In the meantime, prepare the pesto by adding the kale, basil, nuts, and garlic in a food processor and pulse to combine until the mixture is coarsely ground.
  4. Turn the motor on and drizzle the olive oil in a thin stream. Add the remaining ingredients and pulse a few times to combine evenly.
  5. Prepare all of your toppings; if you want to pan dry the mushrooms prior to baking, do so.
  6. Steam the kale that will do on top.
  7. Once the dough has risen, roll it out into one large pizza or two small ones. Add pesto (and marinara if using), and add all of your toppings.
  8. Bake at 375-400°F for 25-30 minutes.
  9. During the last 5 minutes of baking, add on the goat cheese chunks.

Nutritional Information

Per Serving: Calories: 370 | Carbs: 37 g | Fat: 20 g | Protein: 12 g | Sodium: 929 mg | Sugar: 1 g Calculation not including sun-dried tomatoes, peppers, or mushrooms. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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