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–+ servings
vegan broccoli pesto pizza with pizza wheel
Melissa Altman-Traub

Vegan Broccoli Pesto Pizza

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

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

Equipment

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

Method
 

  1. 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
  2. Divide the pizza dough into 4 equal pieces.
  3. 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.
  4. Spread 2 tablespoons of vegan pesto onto each pizza, getting close to the edge.
  5. Sprinkle ½ cup of vegan mozzarella cheese evenly over each pizza.
  6. Place 1/3 of a cup of broccoli florets around the pizza. Sprinkle each with a little oregano.
  7. Bake the pizzas for about 12 minutes or until lightly browned.

Nutrition

Calories: 414kcal

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. 

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