Vegan Green and White Pizza will give your pizza night a delicious makeover! Covered in spinach pesto, dairy-free ricotta, broccoli, and cauliflower, this healthy pie is sure to make everyone at the dinner table happy.
This isn’t a traditional white pizza, which is usually made with a creamy white garlic sauce. Instead, it’s made with pesto and ricotta, and I’ve named it after this colorful appearance. Broccoli and cauliflower add extra green and white, while olives and sun-dried tomatoes are added for a little contrast.
Vegan Green and White Pizza
Cashew Ricotta and Spinach Pesto are two of my favorite things. While thinking about what to make for dinner one night, it suddenly occurred to me that I should combine the two somehow. But how? A pasta dish? A fancy sandwich? How about pizza? Pizza was the perfect answer, as you can never go wrong with pizza. This Green and White has become a favorite in our house, and it’s one we make often.
How to Make a Vegan Green and White Pizza
This recipe couldn’t be easier to make!
- First prepare your crust on a pizza pan.
- Then you roast the broccoli and cauliflower for about 20 minutes.
- Once the vegetables are ready, you spread the pesto over your pizza crust and top it with dollops of ricotta.
- Next you scatter the broccoli, cauliflower, sun-dried tomatoes, and olives over the crust.
- Then you bake your pizza for 10 to 15 minutes, or until the crust has browned and the toppings are hot.
- Finally, you slice, and serve!
I have a pizza dough recipe in my cookbook Eating Vegan, but I will admit that I usually buy pre-made dough. My local Whole Foods carries a multi-grain dough that I absolutely love. Trader Joe’s also has a great whole wheat dough, and they have frozen vegan cauliflower crusts for those who follow a gluten-free diet.
How to Customize Your Pizza
You can easily make this pizza your own.
- If you don’t like olives or sun-dried tomatoes, you can omit them.
- I make my Cashew Ricotta for this pizza, but if you’re short on time, you can use store-bought non-dairy ricotta. I like Kite Hill‘s.
- If you’re not in the mood for Spinach Pesto, you can use Arugula Pesto, or you can use store-bought. I like Gotham Greens Vegan Pesto.
- You can use pretty much any green veggie in the place of broccoli. Try kale or zucchini.
- I like to roast my broccoli and cauliflower, because roasting brings out their flavors, but you can sauté your vegetables, if you prefer.
Vegan Green and White Pizza
- 1 12- or 15-inch prepared pizza crust
- 1 teaspoon neutral flavored vegetable oil
- 2 cups broccoli chopped into bite-sized pieces
- 2 cups cauliflower chopped into bite-sized pieces
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup cashew ricotta
- 1/2 cup spinach pesto
- ¼ cup kalamata olives chopped
- ¼ cup sun-dried tomatoes sliced
- Preheat oven to 400°F and place your pizza crust on an pizza pan that's either been lightly oiled or lined with parchment paper. Line a separate baking sheet with parchment paper.
- Toss the broccoli and cauliflower in the oil and sprinkle with salt and pepper. Place on the baking sheet and cook for 20 minutes, turning the vegetables over after about 10 minutes.
- Spread the pesto evenly over the crust. Use a spoon to drop the cashew ricotta on top of the pesto, flatting the dollops out a little with the back of the spoon. Scatter the broccoli, cauliflower, olives, and sun-dried tomatoes evenly over the top of the pizza.
- Bake for 10-15 minutes, until the pizza is heated throughout.
Other Pizza Recipes You Might Enjoy Include:
- Greek Pizza with Tofu Feta
- Potato, Pesto, and Arugula Pizza
- Brussels Sprouts Pizza
- The Vegan Metro Pizza