Sun-Dried Tomato Pesto Pizza (Vegan)
A vegan sun-dried tomato pesto pizza. This plant-based pizza is packed with flavor. You can make the pizza dough from scratch using this quick recipe or use a store-bought dough for an easy weeknight dinner.
Servings 1 12-inch pizza
Ingredients
Quick Pizza Dough
- 2 1/4 teaspoons instant dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 1/2 cup all-purpose white flour, spoon and leveled
- 2 tablespoons olive oil
- 1 teaspoon fine grain sea salt
Sun-Dried Tomato Pesto
- 1/2 cup walnuts, raw
- 1 jar (210ml) sun-dried tomatoes, drained
- 1/2 cup fresh basil leaves
- 1 tablespoon nutritional yeast
- 2 garlic cloves
- 1/4 cup olive oil (or the oil from the sun-dried tomatoes)
- 2 tablespoons lemon juice
- 1/8 teaspoon fine grain sea salt
Suggested Toppings
- 1/2 medium yellow onion, thinly sliced
- 1 cup vegan cheese of choice, more or less to taste
- Fresh arugula
- Vegan sausage
- Cherry tomatoes
Instructions
- Preheat the oven to 350°F.
Make the Pizza Dough
- In a medium bowl, place the yeast, sugar and warm water. Let stand for 10 minutes or until the yeast foams.
- Add the flour, salt and oil. Stir until combined. Let it rest for 5 minutes.
- Spread the dough on a round pan, lined with parchment paper if needed or on a pizza stone. Sprinkle with flour as needed if the dough is sticky. Avoid adding too much or the dough will be dry.
Make the Sun-Dried Tomato Pesto
- Place the walnuts on a baking sheet and toast them at 350°F for 8 minutes or until fragrant. Once done, increase the oven to 450°F.
- Meanwhile, add the remaining pesto ingredients to a food processor. Add the toasted walnuts and process until mostly smooth.
Prepare the Pizza
- Spread the sun-dried tomato pesto on the prepared dough. There should be leftover pesto (use it on another pizza or served with pasta).
- Add your other pizza toppings of choice. I love to sauté onions in a non-stick pan with oil for 5 minutes or until golden and fragrant, then serve it on the pizza with arugula, vegan sausages and vegan mozzarella.
- Bake for 15 minutes or until the dough is golden brown and the cheese has melted. Enjoy!
Notes
I love topping this pizza with sliced vegan sausages if I have some on hand. I love Gusta's vegan sausages. This is optional.
I originally created this sun-dried tomato pesto for this recipe I made for Gusta. This pizza recipe is not sponsored.
You can use store-bought pizza dough for a quicker option, although this homemade pizza dough is as easy as it gets.
You can try making this pizza dough with whole wheat flour, but it will be more dense. I would recommend using white flour for the best results or mix white and whole wheat 50:50.
This pizza dough recipe is strongly inspired by this recipe.