Vegan Pizza Party

Happy Monday evening!

Over this winter break, I’ve gotten a tad pizza acquainted experimenting with some very yummy vegan pizza recipes.

Vegan pizza? Say what? Yes, what. It’s a thing, and a very delicious one at that.

I was initially inspired when I was gifted with Pamela’s gluten-free, dairy-free pizza crust for Christmas.

From there, it was history.

I so luckily stumbled upon the most amazing pesto topping there ever was and decided to use it for both pizza prototypes.

Avocado Greens Pesto (Broccoli Bulletin)

  • 3 cups packed dark leafy greens (I used kale one time and spinach the other)
  • 2 cups packed fresh basil leaves
  • 1 medium avocado
  • 1/4 cup sliced almonds
  • 6 cloves of garlic
  • 1 cup of nutritional yeast (optional — I didn’t have & it turned out fine!)
  • 1 tsp salt
  • 3-4 tb water
  • Olive oil, as needed
  • Fresh lime juice, to taste

Process all of the ingredients in a food processor and wah-lah!

So here it is, Pizza #1…

Kale Avocado Pesto Pizza on Pamela’s Pizza Crust


Pamela’s pizza crust can be bought in stores or here, with recipe printed on packaging!

I recommend prepping the dough ahead of time (maybe in the morning), as to give it adequate time to rise (2+ hours). My mom and I didn’t and rushed the process a bit, so the dough had barely risen. It was delicious nonetheless, just a little flatter and harder.

And Pizza #2…

Spinach Avocado Pesto Pizza on Cauliflower Crust


Cauliflower Crust (Detoxinista) – serves 2

  • 1 lb cauliflower florets
  • 3 tb ground chia/flax seeds (I used chia seeds!)
  • 6 tb water
  • 1/2 cup almond meal (I used brown rice flower instead)
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder

***My mom and I actually doubled this recipe since we had 2 lbs of cauliflower and I’m so happy we did!

I recommend giving yourself at least two hours for this pizza, as the cauliflower crust takes a while to prepare and cook, and the whole crust process is pretty labor intensive.

Enjoy my friends, and pizza on!


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