The most delicious homemade Vegan Pesto Flatbread Pizza ever to impress your friends and family! Made with an oil-free spinach pea pesto, homemade vegan parmesan cheese, fresh basil, homemade easy flatbread and incredible flavor in every bite!
VEGAN PESTO FLATBREAD PIZZA OIL-FREE
Who’s ready for an impressive vegan dinner to wow your guests, friends and family that will have them saying restaurant-worthy with every bite?! Just like they love this Garlic Alfredo, they will love this Vegan Spinach Pesto Pizza will do just that. Both my daughter and I were moaning while eating these.
These vegan flatbread pizzas are made with my homemade vegan flatbread recipe, my spinach pea pesto and my lemon parmesan cheese. I had this amazing idea to combine all of these recipes and it turned out even more delicious than I imagined! It’s not traditional pesto, but it’s so good, you won’t even care!
Topped with red pepper flakes and fresh chiffonade basil and not only is it gorgeous, but it is mouthwatering and full of flavor!
There is a bit of prep work to make these vegan flatbread pizzas, but they can all be done at separate times and stored in the fridge until you are ready to assemble, which that part, comes together in minutes.
I would suggest making the flatbread the day of because it only takes a few minutes and it is the freshest, but it can be made a day in advance if needed.
INGREDIENTS NEEDED
HOW TO MAKE VEGAN PESTO PIZZA
Step 1: First, make the vegan spinach pesto. Store in the fridge until ready to use. It will last 4-5 days in the fridge.
Step 2: Make the lemon parmesan cheese. This can be made many days in advance and will stay fresh in the fridge.
Step 3: Make the flatbreads, which I recommend the day of for the best fresh taste, but the day before is fine, too. Just make sure to seal them well, so they don’t dry out.
Step 4: Once you have all the components made, if using flatbread that is just made and is still warm, go ahead and warm up the pesto (if it’s in the fridge) either in the microwave or stove until heated through.
Step 5: Spread the pesto on the flatbread with an even generous layer.
Step 6: Top with lots of the vegan lemon parmesan cheese.
Step 7: Top with red pepper flakes and chiffonade basil.
NOTE: If wanting to heat up the whole pizzas instead of warming up the pesto first and melt cheese or something, then just spread the pesto on each flatbread and add whatever toppings and heat in the oven at 375°F for about 10 minutes. DO NOT add the parmesan cheese until after though or it will burn since it has already been cooked.
MORE VEGAN PIZZA RECIPES
Vegan Pesto Flatbread Pizza
The most delicious homemade Vegan Pesto Pizza ever to impress your friends and family! Made with an oil-free spinach pea pesto, homemade vegan parmesan cheese, fresh basil, homemade flatbread and incredible flavor in every bite!
Instructions
-
First, make the vegan spinach pesto. Store in the fridge until ready to use. It will last 4-5 days in the fridge.
-
Make the lemon parmesan cheese. This can be made many days in advance and will stay fresh in the fridge.
-
Make the flatbreads, which I recommend the day of for the best fresh taste, but the day before is fine, too. Just make sure to seal them well, so they don’t dry out.
-
Once you have all the components made, if using flatbread that is just made and is still warm, go ahead and warm up the pesto (if it’s in the fridge) either in the microwave or stove until heated through.
-
Spread the pesto on the flatbread with an even generous layer.
-
Top with lots of the vegan lemon parmesan cheese.
-
Top with red pepper flakes and chiffonade basil. Enjoy!
-
NOTE: If wanting to heat up the whole pizzas instead of warming up the pesto first and melt cheese or something, then just spread the pesto on each flatbread and add whatever toppings and heat in the oven at 375°F for about 10 minutes. DO NOT add the parmesan cheese until after though or it will burn since it has already been cooked.
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