Vegan Pesto Naan Pizza
This vibrant vegan flatbread pizza is a healthy copycat of the famous Blaze Pesto Pizza. Using convenient vegan naan as a base, it features a creamy, nut-based arugula pesto and is loaded with a rainbow of fresh vegetables including roasted garlic, mushrooms, and spinach. It is a flavor-packed, cheese-free meal that's perfect for a quick lunch or a fun family dinner.
Instructions
- 1
Soak cashews (0.5 cup) in warm water for at least 60 minutes to ensure a smooth pesto consistency.
- 2
Preheat your oven to 400°F. Cut 0.25 inch off the top of garlic (1 bulb), drizzle with olive oil (2 tsp), wrap in foil, and roast for 40 minutes until soft.
- 3
In a food processor, pulse arugula (1 cup), fresh basil (0.5 cup), dried basil (1 tsp), salt (0.5 tsp), pepper (0.5 tsp), the soaked cashews (0.5 cup), lemon juice (2 tbsp), garlic (1 tbsp), olive oil (0.33 cup), and water (0.25 cup) until smooth.
- 4
Increase the oven temperature to 425°F. Place vegan naan (4) on a baking sheet and spread a generous layer of the arugula pesto over each piece.
- 5
Top the pizzas with onion (0.25 cup), mushrooms (0.5 cup), tomato (1), kalamata olives (0.25 cup), and the roasted garlic cloves.
- 6
Scatter spinach (0.5 cup) on top and bake for 10 minutes until the naan is crispy and vegetables are tender.
- 7
Remove from the oven, garnish with arugula (0.5 cup), slice into pieces, and serve immediately.
Nutrition Facts
Per portion