Pesto, Kale & Burrata Whole Wheat Pizza

Pizza dough


1 ½ c. Whole wheat flour

1 tsp. Dried yeast

1 tsp. Sugar

1 tsp. Salt

3 tbsp. Olive oil

½ c. Warm water

Combine the flour, yeast, sugar, salt, 1 tablespoon olive oil and water. Mix the ingredients together and knead the dough for 10 minutes or until dough is smooth and elastic. Break the dough into two and place the pieces in separate bowls. Add 1 tablespoon of oil to each dough ball and let the dough rise for 1 hour or until dough has doubled in size. Roll the dough out with additional flour. Lay the dough on a greased baking sheet and add your sauce and toppings. I use my vegan basil pesto for the sauce but you can also use store bought pesto.

Basil Pesto


3 c. Fresh basil

1/2 c. Nutritional yeast

1/2 c. Raw cashews

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

In the food processor combine all of the ingredients. Pulse for 2-3 minutes and set aside.

Pizza Toppings


2/3 c. basil pesto

1 c. Kale

1/4 c. Zucchini (diced)

1/4 c. Cherry tomatoes (diced)

1/2 c. Parmesan cheese

1 Ball of burrata cheese

1/4 c. Jalapeños (optional spicy topping)

Preheat the oven to 425. First add the pesto sauce to the dough with a spoon. Next add the veggies. Top the pizza off with the cheese. Bake for 15 minutes.

Yields 2 pizzas

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