These plant-based pesto naan pizzas are a delicious way to welcome in the spring season. Topped with dairy-free pecan pesto and seasonal spring vegetables.
¼cupnutritional yeastor substitute with parmesan cheese
3clovesroughly chopped garlic
½lemonzest and juice
1tablespoonwateror as needed to thin to sauce consistency
Pizzas:
46 inch pieces naan flatbread (preferably whole grain)
⅓cupsliced asparagus
⅓cupthinly sliced purple cabbage
⅓cupfrozen green peas
cracked black pepper and crushed red pepper to taste
Instructions
Preheat oven to 400ºF.
Add pesto ingredients to blender or food processor and pulse until mixed. Add additional water if needed to reach a creamy sauce consistency.
Lay naan flatbreads on baking sheet and spread pesto on one side of each flatbread. Sprinkle vegetables and pepper on top and then place baking sheet with naan pizzas on center rack of oven and bake until edges are browned and crispy and the flatbreads are entirely warmed through, about 15 minutes.
Remove from the oven, slice into pieces if desired and enjoy!