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.
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.
To make the Vegan Walnut Parmesan
- In a food processor, blend all the Vegan Walnut Parmesan ingredients until the walnuts and sunflower seeds are mealy. Set aside.