This vegan pizza is topped with a creamy green pesto sauce, fresh blackberries, torn basil leaves, and toasted pine nuts.
Course brunch, dinner, lunch
Cuisine dairy-free, vegan
Prep Time 10minutes
Cook Time 20minutes
Author Stephanie McKercher, RDN
Creamy Pesto Sauce:
2cupsfresh basil2 ounces
1(5.3-ounce) container plain So Delicious Coconutmilk Yogurt Alternative
⅓cuppine nutstoasted if desired (see note)
Salt and pepper
1pizza crust at room temperature
½cuptorn fresh basil leaves
15.3-ounce container plain So Delicious Coconutmilk Yogurt Alternative (or to taste)
2tablespoonspine nuts,toasted if desired
Preheat oven to 450 degrees Fahrenheit with pizza stone inside if using.
Prepare the pesto:
Add basil, coconutmilk yogurt alternative, pine nuts, garlic, salt, and pepper to a blender or food processor container. Pour in olive oil and blend or process on high 30 seconds, or until creamy sauce forms. If the sauce is too thick or not mixing together, add another tablespoon of olive oil and blend or process again.
Prepare the pizza:
Roll out the pizza dough on a floured surface, remove the pizza stone from the oven, and transfer the dough to the stone (use a greased baking sheet if you don’t have a pizza stone). Spread pesto sauce on the dough, leaving about a half-inch of crust uncovered around the edges. Sprinkle blackberries and black pepper on top. Brush the edges of the crust with olive oil and sprinkle with salt if desired. Bake 20 minutes, or until the crust is golden and crispy. Remove from the oven and top with fresh basil leaves, Coconutmilk yogurt, and pine nuts. Slice into pieces and serve immediately.
To toast pine nuts: Preheat oven to 350 degrees Fahrenheit and spread the pine nuts on a baking sheet. Bake 7 minutes, or until golden and aromatic.Nut-free variation: Substitute sunflower seeds for the pine nuts.
This recipe originally appeared on GratefulGrazer.com.