Cheesy Greens Vegan Pizza

I love pizza, but who doesn’t. This vegan pizza is great for dinner OR breakfast (that’s what I just had. They are super nutritious and full of green flavour! Beware, highly addictive!

I am going to try with some different sauces but for now this one is pretty good. I have added some water to the recipe as my sauce ended up a little dry. I’ll take more pics the next time I make them. But you get the idea! It was still super tasty, so I’ve run with it.

You could swap out any of the greens on top for any green vegetables you like to eat but I think the peas, asparagus and kale go well with this parsley pesto. Experiment with the flavours and let me know what you come up with in the comments below.

I absolutely love asparagus. I remember when I was a kid the only asparagus we saw at home was the kind from a can or jar. I really wasn’t a fan of that. But when I started buying my own vegetables I realised how wonderful asparagus was. My favourite way to have it is grilled and dressed with some olive oil and lemon juice. Great as side to any ‘meaty’ kind of dish. I mean check out how great something like this looks.

Peas are another one of those ingredients I didn’t fully appreciate until I started cooking for myself. I have always loved them and how mum makes them, but I now have a greater appreciation for raw peas. We used to have a veggie garden growing up and peas grew in abundance. Afternoon snacks often involved picking pea pods and eating them in the back yard.

Defrosting frozen peas may not be quite the same but it comes pretty close. Toss them in some salt, pepper, lemon and olive oil and you have a great protein rich snack!

As far as bases go, I’ve used Jumbo Tortillas for these vegan pizzas. You could use other kinds of bases if you like however I wanted them really thin and crispy. I often find the cheese on vegan pizza has more of a sogginess to it than regular pizza, so if y0u were using vegan cheese maybe the crispness of a tortilla base would really help.

Vegan Pizza

Vegan pizza is becoming a big thing where I’m from, with dedicated pizza joints opening up that only sell vegan. It’s great to see. The sky really is the limit when it comes to vegan pizza toppings, too. I’m sure I’ll post more here soon. What do you like putting on your vegan pizzas? Comment below!

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5 from 1 vote

Cheesy Greens Vegan Pizza

Light and healthy vegan pizza topped with cheesy sauce and stir fried greens.

Servings 2 Pizzas

Calories 834kcal

Ingredients

Pizza

• 250 g White Beans 1 400g can drained
• 2 tbsp Nutritional Yeast Divided
• 2 tbsp Vegan Cream Cheese I used Sheeze but you could use Toffuti. If you can't find cream cheese use a little water and some nuttelex
• 1/4 cup Water
• 1/2 tsp Salt
• 140 g Asparagus 1 bunch where I'm from
• 100 g Green Peas I used frozen, defrosted in some warm water
• 80 g Kale
• 2 Jumbo Tortillas

Pesto

• 15 g Almonds
• 2 cup Flat Leaf Parsley
• 1 tbsp Nutritional Yeast
• 2 tbsp Olive Oil I used extra virgin and the flavour was a little strong for me, maybe standard Olive Oil would be better
• 1 tbsp Lemon Juice
• 2 tbsp Water
• 1 tsp Salt

Instructions

• Preheat a fan forced oven to 200 degrees Celsius.
• Add the beans, 2 tbsp nutritional yeast, vegan cream cheese and water to a food processor and pulse, then scrape down the sides and process until smooth. Add some more water if it's too pasty, you want it to be somewhere between a paste and a sauce. You can see mine was a bit dry in my photos (although it tasted great), so some water should help.
• Spread the sauce over the bases 1 cm or so away from the edges to form a crust and bake on wire racks in the oven. The wire rack helps to get a crisp up the tortilla base. Cook for around 10 minutes or until edges are crispy.
  
• Whilst the pizzas cook add the pesto ingredients to the food processor and pulse to combine, then scrape down the sides and process until smooth pasty texture forms. Taste and adjust flavours with lemon juice, water or salt as desired. Set aside.
  
• Heat a tablespoon of oil in a frying pan and quickly stir fry the asparagus, defrosted peas and kale in 3 separate batches making sure not to overcook them. I like them crispy and just coloured on the outside.
  
• Remove the bases from the oven, top with the cooked vegetables and dollops of pesto and slice. Enjoy!
  

Notes

To make this lower calorie you could reduce the amount of pesto you use, use less beans in the sauce and replace with more water to get a thinner consistency and steam the vegetables instead of stir frying at the end.