Vegan Pesto Broccoli Pizza

Vegan Pesto Pizza with Roasted Broccoli and Garlic Sauce – A Flavorful, Dairy-Free Delight

If you’re craving a satisfying and delicious plant-based pizza, this Vegan Pesto Broccoli Pizza with roasted broccoli and garlic sauce is the perfect choice! Loaded with vibrant flavors from dairy-free basil pesto, perfectly roasted broccoli, and a creamy garlic sauce, this homemade vegan pizza recipe is sure to impress. Whether you’re making it for a family dinner, a pizza night with friends, or just treating yourself, this healthy plant-based pizza will quickly become a favorite!

Why You’ll Love ThisVegan Pesto Broccoli Pizza

Perfect for Any Occasion: Great for weeknight dinners, weekend gatherings, or even meal prep.

Rich and Flavorful: The combination of basil pesto, roasted broccoli, and garlicky sauce creates an irresistible taste experience.

Completely Dairy-Free and Vegan: No cheese needed! The creamy garlic sauce adds plenty of richness.

Healthy and Nutrient-Packed: Broccoli provides fiber, vitamins, and antioxidants, while pesto adds heart-healthy fats.

Easy to Customize: Swap out veggies, use a gluten-free crust, or add vegan mozzarella for extra indulgence.

Tips for the BestVegan Pesto Broccoli Pizza

• Use a Pre-Made Crust: Save time by using store-bought vegan pizza dough or a gluten-free crust.
• Experiment with Toppings: Try adding mushrooms, cherry tomatoes, or caramelized onions for even more flavor.
• Make it Nut-Free: Substitute sunflower seeds for cashews in the garlic sauce and swap pine nuts for hemp seeds in the pesto.
• Meal Prep-Friendly: The pesto and garlic sauce can be made in advance and stored in the fridge for up to a week.

Final Thoughts

This easy homemade vegan pizza with basil pesto, roasted broccoli, and garlic sauce is a must-try for any pizza lover. It’s wholesome, flavorful, and packed with fresh ingredients that will leave you feeling satisfied. Whether you’re following a plant-based diet or just looking for a dairy-free pizza recipe, this one is sure to be a hit.

Give it a try and let me know how you like it in the comments below. Happy cooking!

Vegan Pesto Broccoli Pizza with Garlic Sauce

Course: DinnerCuisine: italian, fusionDifficulty: Hard

Total time

1

hour 

10

minutes

Ingredients

• For the pizza dough:

• 3 cups pizza or bread flour

• 2 tablespoons sugar

• 1/2 teaspoon instant rapid-rise yeast

• 1 1/3 cups very cold water

• 1 tablespoon vegetable oil

• 1 1/2 teaspoons salt

• For the Pesto Sauce:

• 2 cups fresh basil

• 1/4 cup roasted cashews

• 1/4 tsp garlic powder or 2 garlic cloves

• 2 tbsp lemon juice

• 1/4 tsp salt

• pepper, to taste

• 5 tbsp olive oil

• For the Broccoli:

• 1 small broccoli floret

• salt and pepper

• a drizzle of extra virgin olive oil

• For the Garlic Sauce:

• 1/2 cup raw cashews, soaked for 1 hour

• 3/4 cup plant-based milk

• 1 tbsp arrowroot powder

• 1/4 tsp salt

• 1 tbsp extra virgin olive oil

• 1/2 tbsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp italian seasoning

• 1 tbsp nutritional yeast

• 1 tsp apple cider vinegar

• pepper, to taste

• For garnish:

• 1 -2 handfuls of arugula

• 1/4 cup sundried tomatoes

• protein of your choice (I fried up some Gusta ‘chicken’ with my broccoli)

Directions

• Pre-heat the oven to 400 degrees celcius
• For the pizza dough: In a food processor, pulse together the flour, sugar, and yeast until combined. Gradually add the ice water while pulsing, processing until the dough is combined and no dry flour remains.
• Rest the Dough: Let the dough rest in the food processor for 10 minutes.
• Add Oil and Salt: Add the vegetable oil and salt to the dough. Process for 30 to 60 seconds, or until fully incorporated.
• Knead by Hand: Transfer the dough to a floured countertop. Knead by hand for about 30 seconds, adding more flour as needed to prevent sticking.
• Refrigerate: Shape the dough into a ball, cover it in plastic wrap, and refrigerate until ready to use.
• For the Broccoli: Cut broccoli into small pieces. Heat a large skillet over medium-high heat. Once hot add 1-2 tbsp olive oil to the pan. Add broccoli to the pan, and top with salt and pepper, to taste. Allow the broccoli to cook undisturbed for 3-4 minutes to develop a golden, caramelized layer on one side. Stir the broccoli and cook for another 4-6 minutes, stirring occasionally, until it is tender-crisp and evenly caramelized.
• For the Pesto Sauce: In a food processor, blend the basil, roasted cashews, garlic powder (or garlic cloves), lemon juice, salt, pepper, and 4 tablespoons of olive oil until smooth. Set aside.
• For the garlic sauce: Add all ingredients to a high-power blender and blend until smooth. Set aside.
• Assemble: Roll out pizza dough into desired shape and transfer to pizza sheet.
• Top pizza dough with pesto, broccoli, protein of your choosing, and sundried tomatoes.
• Cook at 400 degrees for 10-15 minutes, watching carefully to ensure you don’t overcook the dough.
• When cooked, let cool for 5 minutes and then top with arugula and garlic sauce.

Notes

• Use the garlic sauce to dip your crust in. You won’t be disappointed.