Thin-Crust Vegan Pesto and Roasted Vegetable Pizza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant vegan pizza with a thin, crisp crust topped with homemade basil pesto, roasted vegetables, and a sprinkle of toasted pine nuts. This italian-inspired caribbean (vegan) ready in about 45 minutes blends grams all-purpose flour, grams active dry yeast, warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 grams all-purpose flour
• 3 grams active dry yeast
• 180 ml warm water
• 15 ml olive oil
• 5 grams sea salt
• 50 grams fresh basil leaves
• 30 grams pine nuts
• 2 cloves garlic cloves
• 15 ml lemon juice
• 15 grams nutritional yeast
• 100 grams zucchini, sliced
• 100 grams red bell pepper, sliced
• 100 grams cherry tomatoes, halved
• to taste salt and pepper

Instructions

1. Step 1: In a bowl, mix 300 grams all-purpose flour, 3 grams active dry yeast, and 5 grams sea salt. Add 180 ml warm water and 15 ml olive oil, stirring until a dough forms. Knead on a floured surface for 8 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Step 2: Preheat oven to 475°F (245°C) and line a baking sheet.
3. Step 3: For the pesto: blend 50 grams fresh basil leaves, 30 grams pine nuts, 2 minced garlic cloves, 15 ml lemon juice, 15 grams nutritional yeast, a pinch of salt, and 30 ml olive oil until smooth.
4. Step 4: Toss 100 grams sliced zucchini, 100 grams sliced red bell pepper, and 100 grams halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes until tender.
5. Step 5: Roll out the dough to a 12-inch thin circle on a floured surface. Transfer to a baking sheet.
6. Step 6: Spread the basil pesto evenly over the dough, then scatter the roasted vegetables on top.
7. Step 7: Bake in the oven for 10-12 minutes until the crust is golden and crisp.
8. Step 8: Remove and garnish with extra toasted pine nuts if desired before serving.