Presenting the perfect vegetable pizza recipe outfitted with its own homemade pesto and all! Whether it's the effortlessness of the recipe, the pizza's colorful appearance, or the flavors from the variety of fresh produce and homemade pesto, there are so many reasons to make this pizza! If you don't have time to cook, it can be made in advance and frozen so you'll have a yummy treat anytime you like!

The Perfect Vegetable Pesto Pizza [Vegan]

$2.99

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Ingredients

For the Crust:

1 cup warm water
1 tablespoon yeast
4 tablespoons nutritional yeast
1 teaspoon garlic powder
Cracked black pepper
1 tablespoon sugar
1 teaspoon sea salt
2 tablespoons olive oil
3 cups flour

For the Pesto:

2 cups spinach
2 cups kale
1/2 cup vegan Parmesan
2 tablespoons nutritional yeast
1/3 cup olive, plus more if needed
4 cloves garlic, peels on
1/2 cup pine nuts or other nut
1 teaspoon sea salt

For the Toppings:

4 cups arugula
1 1/2 cups baby heirlooms
2 avocados

For the Portobello Mushroom Caps:

2 Portobello mushroom caps
1/2 cup balsamic vinegar
1 teaspoon garlic powder
2 tablespoons olive oil

Preparation

For the Crust:

To make the crust, add yeast and sugar to warm water and allow to proof for 5 minutes.
Heat oven to lowest setting. After the preheating is done, turn it off.
While the yeast is proofing, combine the salt, nutritional yeast, garlic, and flour in the bowl. Once yeast is bubbly, combine it with the flour mixture and add the olive oil.
Start by mixing the dough by hand and then proceed to knead it on a floured surface. The dough should be soft, but not sticky; add more flour if necessary.
Remove the dough from the bowl and form it into a ball. Drizzle olive oil into the bottom of the bowl and add the dough ball, turning it once to coat with olive oil. Cover the bowl with plastic wrap, set it in the preheated oven and allow to rise for at least 45-60 minutes.
When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, floured surface. To make the dough more manageable, divide the dough into 3 equal portions so that you can achieve the right size. Roll each portion out to a thickness of 1/8-1/4 inch.
Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15-20 minutes, until golden brown.

For the Pesto:

While the dough is baking, make the pesto. Add all of the ingredients to a food processor and blend.

For the Mushrooms:

Wash the mushrooms. In a bag, combine the mushrooms with the marinade ingredient and allow them to marinate overnight in the refrigerator.

For the Toppings:

Preheat oven to 375°F and remove the mushrooms from the bag. Wrap unpeeled garlic with ends cut off, coated in a drizzle of olive oil and sea salt in aluminum foil, and place it on an oven pan with the mushrooms. Roast both in the oven for 30 minutes.
Once pizza crust is done baking, top with fresh pesto, arugula, tomatoes, avocado, and mushrooms.

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About The Author

Gabrielle St. Claire

See My Recipes

My name is Gabrielle, and I’m the founder & creator of Eat Drink Shrink, where I share cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. I am a Clinical Nutritionist in New York City, have completed countless culinary courses and workshops, and have a 200-hour yoga certification from YogaWorks.