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Preheat oven to 450.
Place 3 mini pizza crusts (or however many crusts your heart desires) on a non-stick baking sheet.
Coat mini pizza crusts in pizza sauce, covering edge to edge so the crust doesn't burn.
Sprinkle cheese on top. I like to cut the cheese shreds into smaller pieces so they melt quicker / more evenly.
Top with vegan parm.
Bake for 5 minutes, then top each pizza with a few globs of pesto using a small spoon.
Bake for another 10 minutes, or until the cheese is golden and melty. Broiling for a few minutes at the end helps the cheese melt even better!
**Pizza cheese or mozzarella cheese would work best for this recipe! We use Follow Your Heart (AKA Earth Island) pizza shreds because we find they melt the best. It’s also blended with vegan parm so it adds nice texture!
***Vegan parm is totally optional but adds a nice depth to the flavour! We used Raw Vitality Vegaparm!
You can use any kind of pesto you like. We used LeGrand Chimicurri pesto. It’s made with cilantro, basil, and jalapenos. I noticed it’s currently not listed on their website, but they still have a few other vegan flavours that look really good!