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vegan broccoli pesto pizza with pizza wheel

Vegan Broccoli Pesto Pizza

Melissa Altman-Traub
A delicious twist on pizza - go green with broccoli and vegan pesto sauce. Quick and tasty family meal, once you have the dough ready.
5 from 10 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4
Calories 414 kcal

Equipment

  • Pizza pans, sheet pans, or pizza stone
  • Optional parchment paper
  • Dough scraper

Ingredients
  

  • 24 ounces pizza dough, preferably whole wheat
  • ½ cup vegan pesto sauce
  • 2 cups vegan mozzarella cheese
  • 1⅓ cups broccoli, cut in small florets
  • ½ teaspoon oregano

Instructions
 

  • If using a pizza stone, place it into the oven. If using pans, spray them lightly with non-stick spray or brush with a little oil. Preheat oven to 425° F
  • Divide the pizza dough into 4 equal pieces.
  • Stretch and press out the dough into round shapes, about ¼ thick. Do this on parchment paper or a tablespoon of cornmeal if you are using a pizza stone.
  • Spread 2 tablespoons of vegan pesto onto each pizza, getting close to the edge.
  • Sprinkle ½ cup of vegan mozzarella cheese evenly over each pizza.
  • Place 1/3 of a cup of broccoli florets around the pizza. Sprinkle each with a little oregano.
  • Bake the pizzas for about 12 minutes or until lightly browned.

Notes

The nutrition estimate is from Very Well Fit, and used Follow your Heart brand vegan cheese and Trader Joe's whole-wheat pizza dough. 

Nutrition

Calories: 414kcal
Keyword Broccoli, Italian, Pesto, PIzza, Vegan
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