Avocado Pesto Pizzas
These easy pizzas are made using avocado pesto sauce, fresh tomatoes and some BBQ-infused vegan protein. Cheese-free pizzas that satisfy and taste amazing!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 2 mini pizzas
Author: Kathy Patalsky
- 2 mini gluten-free pizza crusts (or try using pita bread or traditional pizza dough)
- 1 cup BBQ sauce-marinated protein (I used Beyond Meat "chicken" - also try BBQ chickpeas, tofu or tempeh)
- 1 avocado, thinly sliced (for topping)
- 1 cups organic tomatoes, cubed or halved
- 2 teaspoon chopped fresh basil - topping
- 1 teaspoon red pepper flakes - topping (optional)
Avocado Pesto Sauce: (you will have leftovers)
- 2 cups fresh basil leaves, organic
- 1 avocado - I used my yummy California avocados
- 1-3 cloves raw garlic (I use three!)
- 1 teaspoon raw apple cider vinegar (or 1 tablespoon lemon juice)
- ¾ - 1 ¼ cups water (add to taste -- more water, thinner pesto)
- salt to taste (I used ½ teaspoon fleur de sel)
Preheat oven to 450 degrees. Have a pizza pan or baking sheet ready for use.
Add all the pesto sauce ingredients to a Vitamix or food processor. Blend until smooth and fluffy. The best part about this sauce is that it blends up very fluffy and light in texture. Perfect for a topping and dipping sauce. Pour fresh pesto into side cup. Set aside.
Gather all your toppings and assemble pizzas: add the sauce, then tomatoes, and BBQ bits. And any other toppings you crave! Black olives would be delicious on this pizza.
Bake at 450 for 10-15 minutes -- this varies greatly based on how large and thick your crust is. And if it is raw dough vs a pre-cooked piece of bread like a pita. When the edges of the pizza start to brown and crisp slightly, then it is done. This pizza only needs a few minutes because you are not drastically cooking or even thawing any of the toppings.
Add the avocado slices, red pepper flakes and fresh basil on top of the cooked pizzas. Slice and serve!