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–+ servings
5 from 12 votes

Vegan Creamy Pesto Pizza

It takes just 5 minutes to whip up this creamy, rich, basil bursting, zesty, garlic, peppery sauce. Top with tomatoes and bake. Yum! 
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 1 pizza
Author: Sam Turnbull

Ingredients

For the pesto:

  • 1 cup raw cashews
  • ¾ cup water
  • 1 bunch fresh basil (about 40g) (set aside some leaves for garnish )
  • 3 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic , roughly chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the pizza:

  • 1 pizza dough (store-bought or homemade)
  • 1 ½ cups cherry or grape tomatoes , halved
  • ½ teaspoon red pepper flakes (optional)
US Customary - Metric

Instructions

  • Preheat your oven to 425F and lightly grease a pizza pan.
  • To make the pesto: if you don't have a high-speed blender start by adding the cashews to a small pot and covering them with water. Bring to a boil and cook for about 10 minutes until they are tender. Drain and rinse. If you have a high-speed blender, you can simply skip to the next step.
  • Add the cashews and water to the blender and blend until smooth and creamy. Now add all of the remaining pesto ingredients and blend until smooth, stopping to scrape the sides as needed.
  • To make the pizza: stretch the dough on a well-floured surface to fit your pan. Spread the pesto sauce over the dough, then top with cherry tomatoes. Bake for 18 to 24 minutes until the edges of the crust are golden brown. Finish by garnishing with extra fresh basil and red pepper flakes if using.

Nutrition

Calories: 385kcal

Find it online:

https://itdoesnttastelikechicken.com/vegan-creamy-pesto-pizza/