clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of vegan pesto potato pizza on a pizza peel next to a bowl of pesto and some fresh herbs

Potato Pesto Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 30 minutes
  • Yield: 10 slices 1x
  • Diet: Vegan


This Pesto Potato Pizza is easy to make at home and ready in just 30 minutes! Full of fresh flavors and colorful herbs, this vegan dinner is topped with decadent cashew cheese and a creamy sauce.


Units Scale

For sesame mixture

  • 2 tsp dried basil or oregano
  • 1 tsp ground cumin
  • 1 TBS lemon zest
  • 1 TBS sesame seeds
  • Pinch each salt & pepper

For Pizza

  • 1 lb prepared pizza dough (or this flatbread recipe)
  • Olive oil
  • 1.5 cups pesto sauce
  • 1 large Yukon gold potato
  • For serving: microgreens, sunflower seeds, fresh basil, fresh parsley

For cashew cheese

  • 1 cup cashews, soaked in boiling water for 10 minutes and drained
  • 2 TBS lemon juice
  • Pinch salt
  • 2 TBS nutritional yeast
  • Splash of unsweetened almond milk, if necessary


  1. Preheat your oven to 450 degrees F (see notes to prepare this on the grill). Mix sesame mixture in a small bowl and set aside.
  2. Roll out your pizza dough on a flour surface or stretch with your hands to form a rough circle/square. Lay dough on a cornmeal-dusted baking sheet or pizza stone. Drizzle a little olive oil on crust and coat with your fingers. Sprinkle the seed mixture evenly across the top.
  3. Coat the entire crust with pesto, reserving a small amount for additional topping while serving. Lay potatoes on crust evenly, as pictured above. Drizzle with olive oil once more. Bake for 15 minutes, until cooked through and golden.
  4. While pizza is baking, blend cashew cheese in a food processor or high speed blender, scraping down the sides as needed. If a cohesive mixture is not forming, add a few tablespoons of almond milk. Set aside.As soon as the pizza comes out of the oven, dollop cashew cheese and more pesto on as pictured above.
  5. Top with microgreens, pumpkin seeds for crunch, and fresh herbs. Best enjoyed immediately! If reheating, do so in a cast iron skillet to insure crispiness.


Nutrition information is an estimate and is calculated without sesame topping.

To make this on the grill, prepare dough as instructed but instead of baking, carefully add toppings and slide onto a grill heated over medium. Close the lid and cook for 5-7 minutes, until baked through.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


  • Serving Size: 2 slices
  • Calories: 498 calories
  • Sugar: 1.5 grams
  • Sodium: 823 milligrams
  • Fat: 31.5 grams
  • Saturated Fat: 4.8 grams
  • Unsaturated Fat: 26.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 41.6 grams
  • Fiber: 3.2 grams
  • Protein: 8.5 grams
  • Cholesterol: 0 milligrams