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Basil Pesto Vegan Pizza

This basil pesto vegan pizza is loaded with fresh vegetables and packed with flavors, celebrating the abundance of summer.

The basil pesto forms the sauce for a bed of beautiful vegetables, creating a summery pizza that won’t have you missing traditional-style pizza. Adjust the vegetables and flavors to your favorites or even seasonally! 

Special Ingredients

  • Plant-based pizza crust – Choose your favorite brand, or you could make your own. Check for ingredients that aren’t vegan when choosing a crust. 
  • Shiitake mushrooms – These mushrooms have a rich and savory taste and are native to Japan and China. They have many essential nutrients and are one of the most popular types of mushrooms enjoyed worldwide. 
  • Fresh basil – Using fresh basil creates an intense and bright flavor that you’ll love. Additionally, topping the basil pesto pizza with more fresh basil ups the intensity. 
  • Hemp seeds – These seeds are loaded with healthy fats and antioxidants, among other health benefits. In addition, these seeds are often part of a heart-healthy diet. 

Substitutions

  • If desired, you can use a gluten-free pizza crust. Check the ingredients list for any animal-based ingredients and choose a vegan pizza crust. 
  • The shiitake mushrooms can be swapped for whatever type of mushrooms you have on hand or prefer. For example, button mushrooms will have a less earthy flavor, and portobello mushrooms will be more “meaty.” 
  • While dried herbs can be substituted for fresh in many recipes, it is best to use fresh herbs when making pesto. The flavor of dried herbs simply can’t compare, and the texture will be off when using dried herbs.
  • The hemp seeds included in the pesto can be substituted with pine nuts, which are traditionally included in pesto. If neither of those options will work, try using walnuts instead. If you leave the hemp seeds or nuts out altogether, the texture may be thinner, and you may need a bit more oil added. 
  • Add veggies to the vegan pizza if desired! For example, try adding shaved zucchini or squash or even arugula for a peppery bite after cooking the pizza. Spinach is another good option, whether you saute the spinach along with the mushrooms or toss it on top after the pizza has baked. 

What is pesto, and how do I make it? 

Basil pesto is a beloved Italian condiment that adds a bright herbaceous pop of flavor to anything it is paired alongside. Unfortunately, traditional basil pesto often contains parmesan cheese, so you’ll need to leave it out to make this sauce vegan. Also, this recipe uses hemp seeds in place of the more traditional pine nuts, which, while delicious, can be hard to find and often quite pricey. Walnuts make a good substitute as well. 

To make basil pesto, you’ll place the ingredients in a blender or food processor, blending or pulsing until the sauce has been well-blended. Add water as necessary to thin the sauce. Store any unused sauce in the fridge to pair with vegetables, crackers, breadsticks, or oven-roasted potatoes. 

 

INGREDIENTS

  • 1 plant-based pizza crust, I recommend Banza
  • 1 zucchini sliced into thin ribbons
  • 1 squash sliced into thin ribbons
  • 3 oz shitake mushrooms
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh basil, red pepper flakes, and vegan parmesan for serving
  • 1 cup fresh basil leaves, packed
  • 3 garlic cloves
  • Juice from ½ lemon
  • ⅓ cup hemp seeds
  • ¼ cup olive oil
  • 1 tablespoon nutritional yeast
  • salt and pepper to taste

METHOD

  1. Preheat the oven to 400F
  2. Make the basil pesto by adding the ingredients in a blender, blending until creamy, and adding water.
  3. In a small pan over medium heat, add 1 tablespoon olive oil. Add the mushrooms, and cook for about 5 minutes, occasionally stirring, until the mushrooms are tender. Remove from heat and set aside.
  4. In a mixing bowl, toss the squash and zucchini with 1 tablespoon olive oil and a pinch of salt and pepper.
  5. Next, assemble the pizza by topping the crust with basil pesto, squash, zucchini, and mushrooms. Place into the oven and bake for 10-15 minutes.
  6. Remove the pizza from the oven and top with small dollops of the pesto, fresh basil leaves, red pepper flakes, vegan parmesan, and a drizzle of olive oil.

Pesto Garden Pizza

Dominique Ebra
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 2

Ingredients
  

  • 1 plant-based pizza crust I recommend Banza
  • 1 zucchini  sliced into thin ribbons
  • 1 squash sliced into thin ribbons
  • 3 oz shitake mushrooms
  • 2 tbsp olive oil
  • salt and pepper to taste
  • Fresh basil, red pepper flakes, and vegan parmesan for serving

BASIL PESTO

  • 1 cup fresh basil leaves packed
  • 3 garlic cloves
  • Juice from ½ lemon
  • 1/3 cup hemp seeds
  • 1/4 cup olive oil
  • 1 tbsp nutritional yeast
  • salt + pepper to taste

Instructions
 

  • Preheat the oven to 400F
  • Make the basil pesto by adding the ingredients in a blender and blending until creamy, adding water if needed.
  • In a small pan over medium heat, add 1 tablespoon olive oil. Add the mushrooms, and cook for about 5 minutes, occasionally stirring until the mushrooms are tender. Remove from heat and set aside.
  • In a mixing bowl, toss the squash and zucchini with 1 tablespoon olive oil and a pinch of salt and pepper.
  • Next, assemble the pizza by topping the crust with basil pesto, squash, zucchini, and mushrooms. Place into the oven and bake for 10-15 minutes.
  • Remove the pizza from the oven and top with small dollops of the pesto, fresh basil leaves, red pepper flakes, vegan parmesan, and a drizzle of olive oil.