Vegan Pesto Pizza

Submitted May 22, 2012 by TheHealthFoodMama

I used to run a vegan/vegetarian friendly kitchen at a restaraunt and this was everyone's favorite! I always loved hearing, "this is VEGAN?!" from our non-veg patrons. Alas, this is an excellent dinner recipe, or slice into smaller squares for a party appetizer. I've also prepared as calzones, just as delicious!

  • Vegan (476)
  • Dairy Free (including lactose and casein) (438)
  • Gluten Free (331)
Submitted by Anonymous on May 22, 2012 - 6:23pm
Servings: 
4 (2 slices each)
Preparation Time: 
Approx 45 minutes
Ingredients: 
3/4 c. Daiya Vegan Mozzerella Shreds
1/4 c. Julienne Style dried or canned sundried tomatoes
1/4 c. Thinly sliced red onion
1/2 c. fresh sliced mushrooms of your choice
1/2 c. fresh spinach
1/4 c. pesto...I make mine homemade with 1/4 c finely chopped basil, olive oil, salt and pepper to taste, 1/2 tsp lemon juice, and pine nuts.
Regular or gluten free pizza crust (homemade or store-bought)
Instructions: 

Prepare pizza crust, whether that is removing it from the package or preparing a recipe from scratch.
Prepare pesto if you are making homemade. Spread pesto evenly across pizza crust.
Layer spinach, the mushrooms, onions and sundried tomatoes.
Cover with as much Daiya vegan mozzerella shreds as your heart desires!
Bake at 425F for approx 12-15 minutes or until cheese is melted and slightly golden brown.

Voila! A delicious vegan pesto pizza pie!

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