This pizza is so delicious, anyone you share a slice with will be shocked to find out that it is actually free from gluten, eggs, soy, corn, and dairy. Instead of tomato sauce, this pizza is topped with a garlicky kale pesto, as well as vegan Parmesan, grape tomatoes, and broccoli. This pie is vibrant, delightfully textured, and healthy to boot!

Parmesan Kale Pesto Pizza [Vegan]



8 slices

Cooking Time




For the Pizza:

  • 1 pre-made vegan pizza crust

For the Kale Pesto:

  • 4 cups kale
  • 1/2 cup extra virgin olive oil
  • 1/3 cup raw walnuts
  • 4 garlic cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fine grain sea salt

For the Pizza Toppings:



  1. Preheat oven to 425°F and prep the pizza crust.
  2. Prepare kale pesto by combining kale, olive oil, walnuts, garlic, salt, and pepper in a food processor for 30 seconds. Add additional olive oil if you need to thin it out.
  3. Spread kale pesto on top of the two pies leaving some room around the edge.
  4. Layer on sliced tomatoes, broccoli florets, and any other desired toppings such as red onions or bell peppers.
  5. Bake in oven for 8 minutes. While baking, prepare the vegan parmesan cheese.
  6. Remove pizza from oven and sprinkle with vegan parmesan cheese.
  7. Slice into 8 slices per pie and enjoy immediately.


You can store any leftovers in a glass container in the refrigerator for 1-2 days. To reheat, use a toaster oven or microwave.


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