Have an amazing pizza night with this White Bean and Pesto Pizza in no time. Naturally vegan, gluten free, and so delicious.
I’m all about pizza. For me this is what I might eat every day.
Once you’ve tried any of these, you’ll want to come back for more. So keep going and have fun exploring more pizza magic with the search bar.
This White Bean & Pesto Pizza is no exception. It’s made for truly the best pizza night ever.
I know I said it all the time but this one is insanely delicious, super easy as well, packed with all the best flavors. Truly are must make.
I mean come on friends who does not love pesto?
Also so addictive from the first bite to the last. You know it when you try it.
For this recipe, you can use your favorite pizza dough from the store. Use gf, if needed.
If you make my own version it’s gluten free and so super easy to make. My readers make it all the time.
How to make pizza dough
It’s easier than you guess. So let’s start: All you need is one bowl.
Combine your 8 oz gf flour (I used light buckwheat flour all the time. All purpose gf will work as well.), 1/2 cup pf water, 1 Tbs of olive oil, 2 tsp baking powder, and finally a pinch of salt.
Knead well until combined, let sit for around 3 minutes. That’s all you need!
Note: If you want to use coconut or almond flour please don’t use more than 1/4 cup of these. More will not work for the taste and texture. You need another flour to mix with.
Of course, if you don’t need a gluten free dough, feel free to use whole wheat, spelt, or any other flour.
Basically you really need just one flour, not 5 different flours which is often the case in gf recipes.
Plus you don’t have to let the dough sit for a couple of hours, which is the case as well if you are using yeast.
For the pesto use your favorite dairy free or regular pesto from the store, if you are not plant based, or try my homemade version.
How to make Pesto
For this version, check the Avocado Pesto Pasta Sauce recipe. Combine avocado, cashew butter, garlic, lemon juice, water, salt and pepper in a blender. Process until really smooth and creamy, done.
Isn’t it easy? Yes, it is!
One note: please don’t use peanut butter for the pesto. It will work but I find the taste was too dominant for making pesto. Please whenever you can, stick to cashew butter.
If you’re looking for an alternative, I recommend almond or pecan butter.
As always make sure your nut butter lists only one ingredient: nuts. No need for sugar or anything else.
How to make White Bean and Pesto Pizza
Let’s get straight forward and learn how to make a white bean dip:
Combine drained white beans, olive oil, garlic, salt and pepper in a blender or food processor. Process until smooth and creamy.
Set aside. Let’s keep going and assemble your pizza:
On a baking sheet prepared with parchment paper, distribute the pizza dough. Add pesto, followed by white bean dip, and finally cherry tomatoes. Bake for 15 minutes at 410°F.
Note, if you want to use the optional pine nuts, bake the pizza first for 10 minutes at the same temperature. Take out of the oven, sprinkle pine nuts on top.
Then bake the White Bean and Pesto Pizza for another 5 minutes until the pine nuts are nicely golden.
Serve on plates, enjoy, and know that’s seriously so delicious.
This pizza makes an amazing dinner, lunch, or quick weeknight meal that the whole family will adore. Even the pickiest kids or meat lovers will get on board.
Try and see the magic.
Note if you make this for meal prep, I recommend to prepare anything in advance and store in the fridge, but add the chopped cherry tomatoes last.
Otherwise they will get mushy if you store and distribute them on top of the pizza.
Yes, this pizza will taste amazing – both hot and cold. So it’s a winning combo for meal preparation as well.
But also for so much more. Think of parties, potlucks, get togethers. This is a keeper, friends.
I made this recently with friends and everyone got crazy over the White Bean and Pesto Pizza. No one missed anything, so truly satisfying for everyone.
Love seeing all your remakes. Happy pizza night and cheers, Florian.
- 1 pizza dough, store bought (use gf, if needed) or my homemade one from the Vegan Pepperoni Pizza
- 1 heaping cup vegan pesto (try homemade from my Avocado Pesto Pasta Sauce)
- 3/4 cup cherry tomatoes, halved
- 1 15 oz can white beans, drained
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup pine nuts for garnish, optional
- salt, pepper to taste
- To make the White Bean Dip, combine drained white beans, olive oil, garlic, salt and pepper in a blender or food processor. Process until smooth and creamy. Set aside.
- On a baking sheet prepared with parchment paper, distribute the pizza dough. Add pesto, followed by white bean dip, and finally cherry tomatoes. Bake for 15 minutes at 410°F.
If you want to use the optional pine nuts, bake the pizza first for 10 minutes at the same temperature. Take out of the oven, sprinkle pine nuts on top. Then bake the White Bean and Pesto Pizza for another 5 minutes until the pine nuts are nicely golden.
Nutrition Information:Yield: 4 Serving Size: 1/2 pizza
Amount Per Serving: Calories: 635Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 20mgCarbohydrates: 74gFiber: 10gSugar: 2gProtein: 18g