Okay, I’m not going to lie. I didn’t have high hopes for these pizza’s. After I made it, I thought that it was going to be dry and bland. Turns out, it really wasn’t. It was so very tasty and extremely satisfying. My housemates really enjoyed it too. My aim was to keep the toppings relatively simple, because I wanted it to be a more traditional Italian style pizza. The pesto on the base was the hero. The extra virgin olive oil combined with the pine nuts really added all the moisture needed because of the natural oils. The lemon juice and nutritional yeast added the salty and sour element, and the basil and baby spinach freshened it all up.
I bought the bases for the pizzas from Banana Joe’s (an independent food chain). I would of liked to make my own bases, but I didn’t have enough time. They were crunchy, tasty and crisped up really well. They also left me feeling light and energised (usually I feel very bloated after eating pizza). So overall, for a dairy free, GF, egg free, soy free, nut free and vegan product I definitely rate them.
Vegan Pesto Pizza’s
Makes 2 pizza’s
Ingredients for pesto
1/4 cup fresh basil leaves
1 cup baby spinach
2 tablespoons nutritional yeast
1/2 of a lemon (juiced)
Salt and pepper
1/4 cup pine nuts
1/4 cup extra virgin olive oil
Spanish onion (thinly sliced)
Cherry tomatoes (halved)
Broccolini (ends cut off)
Zucchini (thinly sliced)
1) Preheat oven at 200 degrees Celsius.
2) Combine all ingredients for the pesto in a food processor. Blend until smooth.
3) Cut up all ingredients for the pizza topping.
4) Spread the pesto onto the pizza bases (making sure to cover evenly).
5) Place the toppings on top of the pesto.
6) Bake in the oven for 20-30 until vegetables are cooked and the base is crispy.
7) Finish with extra olive oil, nutritional yeast and any preferred dressings or sauces.
<<More vegan dinner food>>
Vegan Jack Fruit Tacos
Vegan Satay Tofu Bowl w/ Coconut & Lemongrass Rice
Vegan San Chow Bau
Peace and love to all