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Pesto Pizza Recipe | Gluten-Free

Pesto Pizza topped with peppery arugula, balsamic vinegar, shaved parmesan, and toasted pine nuts! It doesn't get any better than this! Plus, the homemade pesto base is a perfect zesty, creamy, nutty blend, taking this pizza to a whole new level!
4.98 from 37 votes
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Course: Dinner, Lunch, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 292kcal
Author: Capri Lilly

Ingredients

  • 1 Pizza Crust
  • 2 tbsp Parmesan Cheese, shaved
  • 1.5 cup Arugula, packed
  • 1 tbsp Toasted Pine Nuts
  • Olive Oil & Balsamic Vinegar, for drizzling

GFB Pesto Recipe (1/4 cup needed)

  • 1/3 cup Raw Cashews
  • 1/4 cup Olive Oil
  • 1/3 cup Arugula, packed
  • 1/4 cup Basil, packed
  • 2 Garlic cloves
  • 1/4 tsp Sea Salt

Instructions

  • Preheat the oven to 400°F
  • Grab your crust and sprinkle on a layer of parmesan cheese. Bake the crust according to package instructions, or until the crust is golden and cooked through.
  • While the crust is in the oven, make the pesto. Place the pesto ingredients in the blender, and blend until smooth, while leaving a bit of texture.
  • Spread the pesto onto the pizza crust. Then, top with arugula, pine nuts, and parmesan cheese! Drizzle on balsamic vinegar and olive oil.
  • Slice and Enjoy!!

Notes

Recipe adapted from Banza Pesto Pizza Recipe
You can easily make this pizza vegan by omitting the parmesan cheese. 

Nutrition

Calories: 292kcal