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Mushroom Pesto Pizza

In this recipe, walnuts pair with mushrooms for rich, meaty, and earthy flavors, or cashews can be used for a creamier yet equally flavorful pesto. 
Course: Main Course
Cuisine: Dairy Free
Keyword: Dairy Free, Healthy

Ingredients

  • 1 or 2 dairy-free pizza crusts see Crust Note below
  • 1 cup packed fresh parsley
  • 1/2 cup packed fresh basil
  • 1 cup raw walnuts or cashews
  • 1/4 cup extra-virgin olive oil plus additional for serving
  • 1 garlic clove optional
  • 1 teaspoon salt
  • 2 to 3 tablespoons water
  • 1 teaspoon lemon juice optional
  • 4 to 6 ounces button or cremini mushrooms thinly sliced
  • Additional topping options: pine nuts, cooked sliced chicken breast, sliced roasted red bell peppers, chopped tomatoes, crushed red pepper.

Instructions

  • Prepare the pizza crust according to the directions on the package or the recipe.
  • Put the parsley, basil, nuts, 1/4 cup oil, garlic (if using), and salt in your food processor or
  • blender and blend until relatively smooth, about 2 minutes. With the motor running and the lid
  • on, add 2 tablespoons water and the lemon juice (if using) through the chute or feed tube.
  • Blend in another 1 tablespoon water if needed to reach a creamy, thick but spreadable
  • consistency.
  • When the crust is ready to be topped, spread with your desired amount of the pesto sauce.
  • Top with the mushrooms and any of the additional topping options.
  • Bake for 5 to 10 minutes, or until the toppings are cooked to your liking.
  • Serve the pizza with crushed red pepper for sprinkling and extra-virgin olive oil for drizzling.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.