Vegan Pesto Potato Pizza
This Vegan 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.
Servings: 10 slices
Calories: 498kcal
Ingredients
For sesame mixture
- 2 teaspoon dried basil or oregano
- 1 teaspoon 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, thinly sliced into rounds
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
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.
Nutrition
Serving: 2slices | Calories: 498kcal | Carbohydrates: 41.6g | Protein: 8.5g | Fat: 31.5g | Saturated Fat: 4.8g | Polyunsaturated Fat: 26.7g | Sodium: 823mg | Fiber: 3.2g | Sugar: 1.5g
