We have been craving a decent vegan pizza! After trying countless restaurant versions, we remained unsatisfied. Fed up with spending tons of money on fake-cheese pizza we didn’t even enjoy, we finally gave an attempt at creating our own cheeseless pizza. And it is our favorite one yet! I promise you, this pizza is way tastier than any vegan “cheese” pizza or restaurant pizza we have had and still has a delicious cheesy flavor! I never realized how delicious and cheese-flavored pesto could be with just nutritional yeast. My boyfriend is now demanding we make this a weekend treat. Hope you enjoy! (I doubt you can eat just one piece of this stuff!)
Pre-made Trader Joe’s (or any vegan) pizza crust (Feel free to make your own! We were just short on time!)
1 jalapeño, chopped or sliced
1/2 large onion, diced
1/2 tomato, diced (optional)
1/2 red pepper, sliced into thin strips
1 bunch of kale, deboned and pieced
1 link Italian/eggplant Field Roast Sausage, thinly sliced (optional)
1/3 cup pine nuts, roasted
1/3 cup olive oil
1/4 cup nutritional yeast
1 large bunch of basil
5-7 garlic cloves
1 tbsp lemon juice
Salt & pepper
1. Preheat oven to 450 F
2. In a food processor, combine pesto ingredients. If you want, roast your pine nuts in a pan over medium heat for 5-6 minutes before blending. Blend everything until smooth, taste test and add salt & pepper to taste.
3. To make the Field Roast sausage crisp and pepperoni-like, spray a pan lightly with cooking spray and allow it to heat. Once warmed, add the very thinly sliced pieces of sausage in an even layer on the bottom of the pan. Allow them to cook for 3-4 minutes on each side or until brown and crisp.
4. Brush olive oil onto pizza crust and sides evenly, top with fresh garlic minced or garlic powder for an optional, but tasty, garlicy crust!
5. Spread all pesto, thick onto pizza crust evenly. Add toppings as you like! I make sure to squish them down into the pesto so that it all stays together and cooks as one. Add salt and pepper over the top!
6. Place pizza in the oven for 10-12 minutes, or until edges are golden brown and there are tiny bubbles in your pesto.
7. Allow pizza to cool for about 5 minutes before you begin cutting it so it cools and doesn’t drag your toppings. Enjoy!