Green Goddess Vegan Pizza with Creamy Avocado Basil Sauce

This vegan Green Goddess pizza bursts with bold flavors — creamy cashew “cheese” and bright green pesto!

Short and sweet today — I’m still recovering from a bug, so the doctor has prescribed plenty of rest and peppermint tea. If you have tried-and-true natural remedies for getting over a stomach virus, I’d love to hear them.

This recipe has been highly requested (especially on Instagram). When a respected chef commented on the post, I knew this Green Goddess pizza was special. Finally — a pizza recipe for the blog! I used a store-bought whole wheat pizza crust for convenience, but homemade dough works just as well; just watch baking time carefully. Remove the pizza when the crust turns golden brown.

This pizza is both VEGAN and HEALTHY: whole wheat crust, creamy cashew “cheese,” herbaceous pesto, and fresh greens on top. Think of it as a delicious salad on a big, crunchy crouton. I hope you enjoy it!

Green Goddess Pizza

Possibly the best vegan pizza you’ll try: creamy cashew “cheese,” vibrant pesto, finished with fresh greens and hemp seeds.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Servings
1 Pizza

Ingredients

Cashew Cheese

1/2 Cup Raw Cashews soaked overnight
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Unsweetened Almond Milk
1/2 Tsp Celery Salt
2 Cloves Garlic
1 Tbs Nutritional Yeast
2 Tsp Tamari or Soy Sauce
Water if needed to thin

Pesto

1 Small Shallot, chopped
2 Cloves Garlic, minced
3 Cups Mesclun Greens
1/4 Cup Extra Virgin Olive Oil
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Red Pepper Flakes

The Pizza

1 Package Whole Wheat Pizza Dough
Greens and Sprouts for topping
Hemp Seeds for topping

Instructions

Preheat the oven to 425°F (220°C).
Make the cashew cheese: combine soaked cashews, olive oil, almond milk, celery salt, garlic, nutritional yeast, and tamari in a blender. Blend on high until smooth and creamy; add water sparingly to reach desired consistency. Set aside.
Prepare the pesto: pulse shallot, garlic, mesclun greens, olive oil, salt, pepper, and red pepper flakes in a food processor until slightly chunky. Set aside.
Roll out the pizza dough on a tray to about 1/4–1/2 inch thick, leaving a slightly thicker edge for the crust.
Brush about 1 tablespoon olive oil over the dough. Spread a layer of cashew cheese, then a layer of pesto.
Bake for 20–25 minutes, or until the crust is golden brown. Baking time may vary with store-bought vs. homemade dough — watch closely.
Remove from the oven and let cool a few minutes.
Top with additional greens, sprouts, and hemp seeds if desired.
Slice and enjoy.

Notes

For the topping greens, use a mesclun mix or any tender baby greens such as baby kale or baby romaine. If using store-bought dough, follow the package directions for baking times; homemade dough may require a different time and temperature.

Tried this recipe?
Let me know on Instagram or tag #wellandfull!

Quote of the Day:

When in doubt, eat pizza.