Verdant Veggie Pesto Pizza

Vegan vegetable pesto pizza

If you like a very veggie-filled pizza, this one’s for you, piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. 

Makes: 6 slices

Spinach-miso pesto:

  • 4 to 5 ounces fresh baby spinach
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup untoasted walnuts or raw cashews
  • 2 scallions, green parts only
  • 1 to 2 tablespoons miso, preferably mellow white, to taste
  • 1 1/2 cups small broccoli florets
  • 1 medium green bell pepper, cut into narrow, short strips
  • 3/4 cup thinly sliced rounds from a small zucchini
  • 1 to 2 medium tomatoes,
  • 3 to 4 cloves garlic, sliced
  • 1 tablespoon extra-virgin olive oil
  • One 12- to 14-inch good-quality pizza crust
  • 1 1/2 cups mozzarella-style nondairy cheese

Preheat the oven to 425 degrees F.

Combine the ingredients for the pesto in a food processor. Process until smoothly pureed, stopping the machine and scraping down the sides as needed.

Combine the broccoli florets, bell pepper, zucchini, and garlic in a mixing bowl and drizzle in the olive oil. Stir together. Transfer the vegetables to a lightly oiled roasting pan and put in the oven. Stir after 10 minutes, and continue to roast until the vegetables are touched with brown spots here and there.

Meanwhile, spread the pesto on the pizza crust, then sprinkle evenly with the cheese. Bake for 15 minutes, or until the cheese is nicely melted. Remove from the oven, let stand for a minute, then cut into 6 wedges (it’s easier to cut the pizza before piling on the veggies).

When the vegetables are done, distribute them evenly over the surface of the pizza. If the pizza came out of the oven a few minutes before the vegetables, put the whole thing back into the oven for a couple of minutes, just so that everything can be piping hot, then serve at once.

Nutrition Information:
Per serving (including Spinach-Miso Pesto): 335 calories; 45g carbs; 14g fat; 9g protein; 685mg sodium

Vegan veggie pesto pizza

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  • Reply
    February 25, 2011 at 9:42 am

    Nava, just so you know I emailed all these pizza recipes to myself! I do read your posts on Facebook all the time and enjoy them.

  • Reply
    January 15, 2014 at 1:22 am

    My wife made this for me last night and Oh my . This is wonderful .

    • Reply
      January 15, 2014 at 10:09 pm

      Thanks, James. So glad you enjoyed it!

  • Reply
    April 1, 2017 at 5:37 pm

    I had planned to make a veggie pesto pizza today with grilled veggies, and this has given me helpful tips to make it even better. Thanks! Mine will have mushrooms, red bell pepper, onion and marinated tofu–yum!

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