2 days Ago By Ocean Robbins
Ocean Robbins’ vegan pesto pizza from his cookbook Powered by Plants is the ultimate post-workout dinner. Packed with nutrients like calcium, selenium, magnesium, and plant-based protein, this pizza combines health and flavor in every bite. Using a kale walnut basil pesto as its base, it transforms traditional pesto into a nutrient-dense powerhouse with simple, wholesome ingredients.
Read more: 7 Vegan Dinner Ideas To Eat After The Gym The pesto features kale, walnuts, nutritional yeast , and avocado , blended to create a creamy, cheesy flavor without any dairy. Rich in omega-3s , fiber, and vitamins, the pesto not only tastes amazing but also supports recovery and energy. Topped with fresh ingredients like tomatoes, onions, and artichokes, this pizza offers a balance of flavors and textures.
Baking the pizza on whole-grain tortillas keeps it light yet satisfying, making it a versatile meal for lunch or dinner. This plant-based pizza is quick and easy to prepare, taking just 30 minutes from start to finish. It’s perfect for busy days or as a nourishing meal after a workout.
Sprinkle vegan walnut parmesan and red pepper flakes for an extra kick of flavor. Serve it with a side of greens, and you’ve got a well-rounded, delicious vegan meal that’s both indulgent and packed with benefits. Read more: Kale Is One Of The Best Foods We Can Eat – 10 Recipes To Try Plant-powered pesto pizza Ingredients 2 cups destemmed kale 2⁄3 cup raw walnuts 1 cup packed fresh basil 2 tablespoons nutritional yeast 2 cloves garlic 1⁄2 cup cubed avocado 2 to 3 tablespoons lemon juice 1⁄4 teaspoon salt optional 1⁄4 teaspoon ground black pepper optional 1⁄4 teaspoon crushed red pepper flakes optional 2 10-inch whole-grain tortillas or flatbread 1 tomato thinly sliced 1⁄2 red onion thinly sliced Vegan Walnut Parmesan 5 to 6 rinsed and chopped artichoke hearts canned or jarred in brine 1 handful arugula Crushed red pepper flakes to taste optional 3⁄4 cup raw chopped walnuts 1⁄4 cup raw sunflower seeds 1⁄4 teaspoon garlic powder 1⁄4 teaspoon onion powder 2 tablespoons nutritional yeast 1⁄4 teaspoon salt optional Instructions Preheat the oven to 425°F.
In a food processor, blend all ingredients plus 1⁄4 cup of water. Add more water, if needed, 1 tablespoon at a time until you achieve the desired consistency. Set the pesto aside.
Place the tortillas on a baking sheet, or on a pizza stone if you own one. Spread approximately 1⁄2 cup pesto on each tortilla, leaving about a 1-inch space around the edges. Divide the tomatoes, onions, and artichokes between the tortillas.
Bake the tortillas for 10 minutes or until the edges are golden crispy. (Flatbread may need 5 minutes longer.) Remove from the oven and top with arugula, 1 to 2 tablespoons of Vegan Walnut Parmesan, and a sprinkle of crushed red pepper flakes.
Serve the leftover pesto and walnut parmesan on the side or save them for later to use in recipes throughout the week. In a food processor, blend all the Vegan Walnut Parmesan ingredients until the walnuts and sunflower seeds are mealy. Set aside.
Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Ocean Robbins, (Hay House £22.99). Find out more at the Food Revolution website linked here .
Read more: 15 Calcium-Rich Vegan Recipes.
