Main, Snack -

Sourdough Pizza with Vegan Pesto


  • 1 Stoke Market frozen sourdough pizza crust
  • 3 garlic cloves, crushed
  • 3 Tbsp pine nuts, walnuts, or sunflower seeds
  • 3 Tbsp nutritional yeast
  • 2 bunches fresh basil
  • Juice from 1/2 a lemon
  • Sea salt & pepper to taste
  • 4 Tbsp virgin olive oil
  • 1/2 cup cherry tomatoes, halved
  • Whatever the heck else you like on your pizza (eg. roasted garlic, parmesan, goat cheese, feta, roasted pepper, arugula, spinach, pepperoni etc.)



  1. Take your pizza dough out of the freezer to thaw 3-4 hours before making the pizza.
  2. Preheat your oven to 500℉. If you have a pizza stone put it in the oven to heat.
  3. In a blender or food processor add the garlic, nuts/seeds, nutritional yeast and blend until it has a crumby texture.
  4. Add the basil, lemon juice, and salt & pepper and blend until combined.
  5. Add the olive oil last and blend until you have the pesto consistency of your liking.
  6. Add a bit of water if it is having trouble getting going. Do a taste test and add more salt or pepper if necessary.
  7. Shape your pizza dough and pre-bake your pizza dough for 5 minutes.
  8. Smear on the pesto. Top with cherry tomatoes and whatever else suits you.
  9. Cook until crust is brown and crisp.
  10. Remove from the oven, let cool, add any fresh greens if using, and enjoy.

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