4.7KGluten-free Spinach Pesto Pizza. Overloaded with homemade pesto, fresh mozzarella, broccolini and greens. This is the way I like my pizza!
Gluten-free Spinach Pesto Pizza. Overloaded with homemade pesto, fresh mozzarella, broccolini and greens. This is the way I like my pizza!
SPINACH PESTO
Are you looking for a way to use up the spinach without making a salad? This is it! Spinach pesto is amazing on pizza, pasta or toast! What’s more, this pesto is super easy to make. Simply blend all the ingredients together and it’s done! It comes up together in literally 5 minutes.
Don’t be afraid of adding spinach. You can’t taste it at all and it gives the pesto such a beautiful and vibrant green color. Spinach pesto can be either with addition of parmesan cheese or completely dairy-free. If you choose the second option – add some nutritional yeast if possible. It adds a cheesy taste and extra nutrients!
You can use any crust you like. My favorite is this whole wheat crust I made for sun-dried tomato mushroom pizza. In this recipe I used the gluten free pizza mix I randomly found in my pantry. Yes, I tend to find many things in my pantry that I don’t even remember buying. That’s what happens when you have more stuff that you actually need. Wait… there’s never too much food!
Homemade pesto, fresh mozzarella cheese and fresh greens make the perfect Spring/Summer time pizza. I also added some broccolini which you can easily substitute with small broccoli florets.
SPINACH PESTO PIZZA INGREDIENTS
pizza crust of choice (store-bought or homemade)
spinach
basil
walnuts
garlic
lemon juice
nutritional yeast or parmesan cheese (optional)
fresh mozzarella cheese
broccolini or broccoli florets
If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.
Ingredients
1/2 gluten-free pizza crust, prepared according to the direction on the package or crust of choice
SPINACH PESTO:
1 cup spinach, packed
1/2 cup basil
1/4 cup avocado oil
1/2 cup walnuts, toasted
3 garlic cloves
1 tbsp lemon juice
1/2 tsp pink salt
1 tsp nutritional yeast (optional)
1/4 cup parmesan cheese (optional)
PIZZA TOPPINGS:
small bunch broccolini or broccoli tossed in avocado oil
8-10 ounces fresh mozzarella
microgreens or basil
Instructions
- If using this gluten-free flour mix, simple make the whole thing according to the directions and then divide in half and make two 12-inch. This recipe makes one 12-inch pizza.
- Preheat oven to 425F.
- Meanwhile, prepare pesto. In a high speed blender or food processor, place spinach, basil, avocado oil, walnuts, garlic, lemon juice and nutritional yeast (optional). Toss broccolini with avocado oil.
- Roll out half of the pizza dough. Spread over the spinach pesto. Top off with broccolini and fresh mozzarella cheese. Transfer to the oven and bake 12-15 minutes until cheese is bubbly and the crust is golden. Top off with microgreens or basil.