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+ servings
Vegan Green and White Pizza >> Dianne's Vegan Kitchen

Green and White Pizza

Yields 3 - 4 servings
Author Dianne Wenz


  • 1 prepared pizza crust
  • 1 teaspoon olive 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 sundried tomatoes sliced


  1. Preheat oven to 400 degrees and place your pizza crust on an pizza pan that's either been oiled or lined with parchment paper. Line a baking sheet with parchment paper.
  2. Toss the broccoli and cauliflower in the olive oil and sprinkle with salt and pepper. Place on the baking sheet and cook for 20 minutes, turning the vegetables over once, at about the 10-minute mark.
  3. 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 sundried tomatoes evenly over the top of the pizza.
  4. Bake for 10-15 minutes, until the pizza is heated throughout.
  5. Slice and enjoy! Serve hot.