Oh. My. Goodness. Friends, prepare yourselves for a flavor explosion that’ll make your taste buds dance! This Kale Pesto Pizza is my latest obsession, and I just know you’re going to fall head over heels for it too. It’s like a garden party on a crispy crust, and trust me, you won’t even miss the cheese!
I love how this pizza transforms nutritious kale into a vibrant, garlicky pesto that’s so good, you might find yourself eating it by the spoonful (no judgment here!). Paired with some colorful veggies and a perfectly crispy crust, it’s a feel-good meal that’s both indulgent and nourishing. Let’s get cooking!
Vegan Kale Pesto Pizza
Save Print Prep time 20 mins Cook time 15 mins Total time 35 mins Author: Parsley Vegan Recipe type: Main Course Serves: 4
Ingredients
For the crust:
- 1 pound store-bought pizza dough (check to ensure it’s vegan)
- Cornmeal for dusting
For the kale pesto:
- 3 cups chopped kale, stems removed
- 1/2 cup fresh basil leaves
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Toppings:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup sliced mushrooms
- 1/4 cup pitted kalamata olives
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 450°F (230°C). If you have a pizza stone, pop it in the oven now.
- While the oven is heating, make your kale pesto. In a food processor, combine the kale, basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice. Pulse until smooth, scraping down the sides as needed. Season with salt and pepper to taste. If it’s too thick, add a splash of water.
- On a cornmeal-dusted surface, roll out your pizza dough to about 14 inches in diameter.
- Transfer the dough to a cornmeal-dusted pizza peel or the back of a baking sheet (if you’re not using a pizza stone, just prep your baking sheet with cornmeal).
- Spread a generous layer of kale pesto over the dough, leaving a small border for the crust.
- Top with cherry tomatoes, red onion slices, mushrooms, and olives. Sprinkle with red pepper flakes if you like a bit of heat.
- Carefully slide the pizza onto the preheated stone (or place your baking sheet in the oven).
- Bake for 12-15 minutes, or until the crust is golden and crispy.
- Remove from the oven, let cool for a few minutes, then slice and serve!
- Prepare for a flavor party in your mouth!
This Kale Pesto Pizza is a celebration of plant-based deliciousness! The kale pesto is creamy, garlicky, and oh-so-satisfying, while the mix of toppings adds pops of flavor and texture in every bite. The nutritional yeast in the pesto gives it a subtle cheesy flavor that’ll make you wonder why you ever needed dairy on your pizza!
Feel free to get creative with your toppings – roasted butternut squash, caramelized onions, or even some vegan sausage would be amazing additions. And if you’re feeling extra fancy, try finishing the pizza with a drizzle of balsamic glaze after it comes out of the oven. Trust me, it’s next-level delicious!
This pizza is perfect for a fun weekend dinner, a movie night with friends, or meal prep (hello, cold pizza for breakfast!). Plus, you’ll have leftover kale pesto that’s fantastic tossed with pasta, spread on sandwiches, or used as a dip for raw veggies.
I’d absolutely love to see your creations if you give this a try! Don’t forget to snap a pic and tag me – seeing your versions always makes my day. Happy pizza-making, lovely humans!