Vegan Pesto Pizza with Roasted Tomatoes

Vegan Pesto Pizza with Roasted Tomatoes, a tasty homemade sheet pan pesto pizza with sliced roasted tomatoes, fresh basil, and vegan mozzarella cheese. Perfect for plant-based pizza night!

a vegan pizza with pesto sauce and sliced tomatoes on a white table with a bowl of red pepper flakes

Love pesto pizza but not sure how to make it vegan? Look no further, because I have made this plant-based pesto pizza with roasted tomato slices dozens of times – and my (very discerning) Italian husband approves. Buonissima! 🤌

👉 Ready to learn how to make a plant-based roasted tomato pesto pizza? Let’s do it!


🍅 Ingredients

  • Pizza dough: either store bought pizza dough or homemade pizza dough works; I love a whole wheat dough
  • Pesto sauce: the basil of this pizza, either store bought or homemade vegan pesto sauce
  • Tomatoes: sliced tomatoes are traditional; make sure to slice them thin so they roast well
  • Vegan cheese: either store bought mozzarella cheese or homemade vegan mozzarella cheese work well (recipe forthcoming!)
  • Fresh basil: fresh basil leaves are added on top of the pizza after cooking; you can sub dried, but fresh taste best
  • Seasonings: a little olive oil for greasing the pan and a sprinkle of salt and pepper for flavor
  • Recommended tools: baking sheet, pizza cutter

💡 Want to make your own plant-based pesto sauce? Get creative with Lemon Pesto Sauce, Oregano Pesto Sauce, and Pumpkin Seed Pesto Sauce.

bowls of pizza dough, pesto sauce, tomato, cheese, and spices on a table
Ingredients: pizza dough, pesto sauce, tomato, cheese, seasonings

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep dough

Before prepping your pizza, first preheat oven to 425 degrees F (about 220 degrees C).

Then grease a baking sheet with olive oil and add the pizza dough. Then use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).

pizza dough spread out on a baking sheet
Spread out pizza dough

2️⃣ Step Two: Add margherita pizza toppings

Top the pizza dough with pesto sauce, using a spoon to spread it out evenly over the dough.

pizza dough spread with pesto sauce on a baking sheet
Spread pizza dough

Then add the vegan mozzarella cheese and layer the tomato slices.

Finish off with a sprinkle of salt and pepper for flavor.

pizza dough with pesto, mozzarella cheese, and tomato slices on a baking sheet before baking
Add cheese, tomatoes, and spices

3️⃣ Step Three: Bake pizza

Once the pizza is built, add the baking sheet into the oven on the middle baking rack.

Bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.

a pesto pizza with roasted tomatoes on a sheet pan after baking
Bake 12-15 minutes

4️⃣ Step Four: Garnish and serve

When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board.

Then add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast.

Then slice into triangles or squares and enjoy!

a sliced pesto pizza with roasted tomatoes on a white table with a tomato and a bowl of red pepper

❓ Recipe questions + quick tips

Is pizza dough vegan?

Traditionally-made pizza doughs are vegan as they only use plant-based ingredients like flour, water, salt, yeast, and sometimes a small amount of sugar. Some vegans do not consider yeast vegan as it includes active live cultures, however generally the plant-based community sees yeast as a vegan ingredient. Many pre-made store bought pizza doughs do include milk or cheese, so please read labels.

How can you make pesto pizza vegan?

Pesto pizza traditionally is a pizza with pesto sauce topped with mozzarella cheese, tomato slices, and fresh basil. To make pesto pizza vegan, simply use plant-based pesto sauce and use plant-based mozzarella cheese. I like Miyoko’s vegan mozzarella, or you can make your own plant-based mozzarella at home.

a pesto pizza with tomatoes cut into slices on a white table

🧊 How to store

  1. Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days after cooking.
  2. Freezer storage: To freeze, store in a freezer-friendly container or bag for up to one month. Thaw, remove the refrigerator 24 hours before serving.
  3. To reheat: To reheat after refrigerating, microwave for 30-60 seconds. Reheat in the oven after freezing for best texture.
a close up of a tomato pesto pizza slice on a white table

👉 Want more plant-based pizza recipes?

Want more vegan pizza ideas? Try Vegan Margherita Pizza.

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a sliced pesto pizza with roasted tomatoes on a white table with a tomato and a bowl of red pepper

Vegan Pesto Pizza with Roasted Tomatoes

Kristina Todini, RDN
Vegan Pesto Pizza with Roasted Tomatoes, a tasty homemade sheet pan pesto pizza with sliced roasted tomatoes, fresh basil, and vegan mozzarella cheese. Perfect for plant-based pizza night!
5 stars (2 ratings)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Italian-Inspired, Vegan
Servings 4 servings (2 pieces each)
Calories 444 kcal

Equipment

  • 1 baking sheet

Ingredients
  

  • 2 teaspoons olive oil
  • 1 pizza dough homemade or store bought
  • ½ cup vegan pesto sauce
  • cup vegan mozzarella cheese
  • 1 medium tomato sliced thin into rounds
  • 1 pinch salt and pepper
  • ½ cup fresh basil
  • Optional: red pepper flakes, nutritional yeaste for garnish

Instructions
 

  • Preheat oven and prep dough: Preheat oven to 425 degrees F (about 220 degrees C). Grease a baking sheet with olive oil, then add the pizza dough and use your fingers to spread out the dough until it is even in your desired pizza shape (round, oval, square, etc.).
    2 teaspoons olive oil, 1 pizza dough
  • Build pesto pizza: Top the pizza dough with pesto sauce, using a spoon to spread it out evenly over the dough. Then add a sprinkle on the vegan mozzarella cheese and the tomato slices. Finish off with a sprinkle of salt and pepper.
    ½ cup vegan pesto sauce, ⅔ cup vegan mozzarella cheese, 1 medium tomato, 1 pinch salt and pepper
  • Bake pizza: Add the baking sheet with the uncooked pizza into the oven on the middle baking rack and bake until the pizza dough is cooked and the toppings begin to brown, about 12-15 minutes. Check on the pizza at about the 10 minute mark and keep an eye on it so it doesn’t overcook.
  • Serve pizza: When pizza is done, remove it from the oven and let it rest a few minutes before transferring it to a cutting board. Add fresh basil leaves and any desired garnishes, like red pepper flakes or nutritional yeast. Then slice into triangles or squares and enjoy.
    ½ cup fresh basil, Optional: red pepper flakes, nutritional yeaste

Notes

Prep ahead instructions: This plant-based pizza is a great make ahead meal that you can eat throughout the week. If you’re making your own dough and/or plant-based mozzarella cheese, make these up to two days before making the final pizza.
Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days after cooking. To freeze, store in a freezer-friendly container or bag for up to one month. Thaw, remove the refrigerator 24 hours before serving. To reheat after refrigerating, microwave for 30-60 seconds. Reheat in the oven after freezing for best texture.
Nutrition notes: Nutrition information is an estimate and includes all ingredients except additional garnishes. For a gluten free version of this pizza, use gluten free pizza crust.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 55gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 1190mgPotassium: 82mgFiber: 3gSugar: 8gVitamin A: 1039IUVitamin C: 5mgCalcium: 72mgIron: 3mg
Keyword roasted tomato pesto pizza, vegan pesto pizza
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