Vegan Pesto Broccoli Pizza

Vegan pesto pizza with broccoli, rucola, and cherry tomatoes – lots of fresh flavours, piles of greens, & no weird fake cheese!
 

 Since ditching cheese, I’ve tried to think of creative ways to enjoy pizza without that main element. Hummus pizza is a favourite to emulate the cheesy flavour but at this time of year, and throughout the spring and summer, vegan pesto jumps to the top of my list. I used the wild garlic pesto I posted yesterday for this pizza and it’s awesome.

Regular basil-based pesto will be just as good and if you’re a little skeptical of broccoli on pizza, it’s embracing the hippie plant-based direction this recipe is heading in, hah. I would never have even considered eating this a few years ago – so if you think a super green vegan pesto pizza is going too far, you never know! My go-to used to be triple cheese pineapple, seriously.

I used a basic sourdough spelt pizza dough here, but you can use any base you like – naan is a favourite around here (and would make this into a 15 minute meal), or try a gluten-free cauliflower or broccoli crust. This recipe isn’t so much about the base as about the toppings, so although I have included a dough recipe, it’s something that can easily be switched around to suit your preferences. Apart from the crust, you’re looking at four main ingredients – pesto, broccoli, cherry tomatoes, and rucola or another baby green. Super simple and awesome.

For this recipe I like to keep the crust a bit thicker, more like an American style pizza and less crunchy flat bread, so it just makes one pizza. I usually have one piece (they’re huge, though) and that’s it though so I’m thinking this’ll feed four not-starving people but who knows, really. I have no idea how much you eat.

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