Name: Plant-powered pesto pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups destemmed kale; ⅔ cup raw walnuts; 1 cup packed fresh basil; 2 tablespoons nutritional yeast; 2 cloves garlic; ½ cup cubed avocado; 2 to 3 tablespoons lemon juice; ¼ teaspoon salt (optional); ¼ teaspoon ground black pepper (optional); ¼ teaspoon crushed red pepper flakes (optional); 2 10-inch whole-grain tortillas or flatbread; 1 tomato (thinly sliced); ½ red onion (thinly sliced); Vegan Walnut Parmesan; 5 to 6 rinsed and chopped artichoke hearts (canned or jarred in brine); 1 handful arugula; Crushed red pepper flakes to taste (optional); ¾ cup raw chopped walnuts; ¼ cup raw sunflower seeds; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; 2 tablespoons nutritional yeast; ¼ teaspoon salt (optional)

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Ocean Robbins’ vegan pesto pizza from his cookbook Powered by Plants is the ultimate post-workout dinner. Packed with nutrients like calcium, selenium, magnesium, and plant-based protein, this pizza combines health and flavor in every bite. Using a kale walnut basil pesto as its base, it transforms traditional pesto into a nutrient-dense powerhouse with simple, wholesome ingredients.

The pesto features kale, walnuts, nutritional yeast, and avocado, blended to create a creamy, cheesy flavor without any dairy. Rich in omega-3s, fiber, and vitamins, the pesto not only tastes amazing but also supports recovery and energy. Topped with fresh ingredients like tomatoes, onions, and artichokes, this pizza offers a balance of flavors and textures. Baking the pizza on whole-grain tortillas keeps it light yet satisfying, making it a versatile meal for lunch or dinner.

This plant-based pizza is quick and easy to prepare, taking just 30 minutes from start to finish. It’s perfect for busy days or as a nourishing meal after a workout. Sprinkle vegan walnut parmesan and red pepper flakes for an extra kick of flavor. Serve it with a side of greens, and you’ve got a well-rounded, delicious vegan meal that’s both indulgent and packed with benefits.

Plant-powered pesto pizza

In 30 minutes you'll have this "It's Slice to Meet You" plant-powered pesto pizza ready for a healthy dinner. Make pizza easy and full of nutrients with this recipe.

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Duration30

Cook Time10

Prep Time20

Servings

Ingredients

Kale walnut basil pesto

2 cups destemmed kale
⅔ cup raw walnuts
1 cup packed fresh basil
2 tablespoons nutritional yeast
2 cloves garlic
½ cup cubed avocado
2 to 3 tablespoons lemon juice
¼ teaspoon salt optional
¼ teaspoon ground black pepper optional
¼ teaspoon crushed red pepper flakes optional

Pizza ingredients

2 10-inch whole-grain tortillas or flatbread
1 tomato thinly sliced
½ red onion thinly sliced
Vegan Walnut Parmesan
5 to 6 rinsed and chopped artichoke hearts canned or jarred in brine
1 handful arugula
Crushed red pepper flakes to taste optional

For the Vegn Walnut Parmesan

¾ cup raw chopped walnuts
¼ cup raw sunflower seeds
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons nutritional yeast
¼ teaspoon salt optional

Instructions

Preheat the oven to 425°F.

Make the Kale Walnut Basil Pesto

In a food processor, blend all ingredients plus 1⁄4 cup of water. Add more water, if needed, 1 tablespoon at a time until you achieve the desired consistency. Set the pesto aside.

Assemble your pizza

Place the tortillas on a baking sheet, or on a pizza stone if you own one.
Spread approximately 1⁄2 cup pesto on each tortilla, leaving about a 1-inch space around the edges.
Divide the tomatoes, onions, and artichokes between the tortillas.
Bake the tortillas for 10 minutes or until the edges are golden crispy. (Flatbread may need 5 minutes longer.)
Remove from the oven and top with arugula, 1 to 2 tablespoons of Vegan Walnut Parmesan, and a sprinkle of crushed red pepper flakes. Serve the leftover pesto and walnut parmesan on the side or save them for later to use in recipes throughout the week.