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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)
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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
  • ⅔ 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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