Vegan pizza with broccoli pesto
The lightest pizza ever.
Ingredients
for the dough
- 85 gr. flour
- 3/4 tsp baking powder
- salt
- 50 ml. almond milk
for the toppings
- 1 cup broccoli
- 1/2 cup basil
- 1/3 cup olive oil
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 garlic cloves
- 1/2 tsp salt
- black pepper
- 3/4 cup vegan cheese
- cherry tomatoes
Instructions
- Start by tossing the flour, baking powder, salt and almond milk in a bowl. Mix well.
- Pour some flour on a clean surface. Put the dough on top and open it with the rolling pin. Make it very thin.
- Bake the pizza in preheated oven at 250C for 4-5 minutes. Take it off.
- Meanwhile, make the broccoli pesto. Put the broccoli in boiling water for 1 minute. Drain and wash to stop the boiling process. Put all the ingredients for the pesto in the blender. Beat well. Add a little more olive oil if needed.
- Spread the pesto on your pizza. Top with vegan cheese and cherry tomatoes. You can put whatever toppings you want.
- Put the oven rack a little higher and bake the pizza for another 3-4 minutes. Take it out, wait 5 minutes and then cut it into pieces.