vegan pesto and roasted tomato pizza

#HealthyFood #Recipes

Vegan Pesto Pizza! You’ll never guess this pizza was dairy-free! Pumpkin seed pesto topped with sliced tomatoes then roasted to perfection and topped with homemade vegan parmesan cheese! You’ve gotta try this pizza, even omnivores loved this one.

INGREDIENTS

• Prepared Pizza Dough (I use Trader Joe’s pizza crust or this recipe)

Pumpkin Seed Pesto:

• 1/2 cup pepitas (shelled pumpkin seeds)
• 1 cup packed basil leaves
• 2 garlic cloves
• 3 tablespoons nutritional yeast
• salt/pepper
• 1/2 cup olive oil
• 2 cups thinly sliced tomatoes (from about 2–3 large tomatoes)

Vegan Parmesan Cheese

• 1/2 raw cup cashews
• 1/4 cup slivered almonds (or almonds with skins off)
• 3 tablespoons nutritional yeast
• 1 tbsp. garlic powder
• pinch salt

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Stretch the pizza dough on a pizza stone or pizza pan and set aside.
• Place the pepitas, basil leaves, garlic cloves, nutritional yeast and a pinch of salt/pepper in the base of a food processor and pulse together until combined, about 8-10 times. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season to taste with salt and pepper, if desired.
• Spread the pesto over the pizza crust and layer with thinly sliced tomatoes.
• Wipe out the food processor and add the cashews, almonds, nutritional yeast, garlic powder and salt. Pulse until very fine and combined, should be the texture of parmesan cheese.
• Sprinkle the cheese over the pizza and place in the oven to bake for 20-25 minutes until golden brown.
• Remove from oven, sprinkle with more cheese if desired and crushed red pepper flakes for spice!