Thin Crust Pesto Pizza
Prep time
Cook time
Total time
Recipe type: Pizza
Serves: 2-4
For the crust
  • ¾ cup warm water (not hot, not cold)
  • 1¾ cup flour (I used 1 cup whole wheat, ¾ cup kamut)
  • 2½ tsp active dry yeast
  • ½ tbsp brown sugar
  • ½ tsp salt
For the sauce
  • 2 large garlic cloves
  • 2 tbsp nutritional yeast
  • ⅓ cup pine nuts (I've also used cashews or almonds)
  • 4 cups fresh basil leaves
  • 1 tbsp lemon juice
  • ⅓ cup olive oil
  • Salt and pepper, to taste
For the toppings
  • Whatever your heart desires! (I used zucchini, yellow pepper, kalamata olives and tomatoes)
For the crust
  1. Dissolve yeast and sugar in water and allow to rest for 10 minutes.
  2. Pre-heat oven to 500F.
  3. Add flour and salt to the yeast and sugar. Mix until combined.
  4. Turn dough onto a floured surface and knead for 3-4 minutes.
  5. Press dough into a large circle and place it on a lightly greased pizza pan (or sprinkle some cornmeal on a wooden pizza wheel (to later slide onto a pizza stone in the oven).
For the sauce
  1. Add all sauce ingredients to a food processor or high-powered blender and process/blend until smooth.
Putting it all together
  1. Spread the sauce on the pizza crust, add your toppings, and bake in the pre-heated oven for about 10 minutes, or until the edges have lightly browned and the middle of the pizza is cooked all the way through.
Recipe by Vegan Recipes from Cassie Howard at