Green Pizza
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Who knew pizza could be so good? This green pizza looks like summer on a plate! The crust is made from a blend of veggies, cheese, and eggs. Smother on vibrant, herby, homemade pesto, then top it off with tender vegetables and cheese. This green pizza is as delicious as it is exciting to eat.
Sneaking extra greens into pizza night sounds too good to be true, but this recipe will absolutely turn you into a believer. This green goodness pizza starts with a veggie-based crust made from vegetables, eggs, and cheese — no flour required. It’s surprisingly sturdy, satisfying, and the perfect base for piling on flavor.
The homemade pesto comes together in just a few minutes and brings everything to life with bold, herby flavor. Lightly roasted vegetables are layered on top so they’re tender and full of character, not soggy or bland. Every bite feels fresh, savory, and completely crave-worthy.
It’s the kind of pizza that feels a little clever and very delicious — proof that pizza night can be both fun and feel-good, without sacrificing flavor.
Ingredients needed
This green pizza is made with delicious ingredients. This is what you need:
- Pizza crust: Use this green veggie pizza crust recipe for your base.
- Pesto pizza sauce: Basil and parsley are our herbs, blended with cashews, olive oil, hemp hearts, sea salt, lemon juice, and a clove of garlic.
- Kale: Massage with a little oil to make it tender.
- Peas: Thaw out frozen peas for a joyful little burst.
- Asparagus: Add a crisp and slightly sweet flavor.
- Cheese: Grated mozzarella and goat cheese for savory cheesiness.
Variations to try
The veggie pizza crust is versatile so you can incorporate a variety of vegetables. This allows you to tailor the taste to your preference or make use of whatever you have in the fridge. Keep in mind that this crust is slightly more delicate than traditional pizza dough, so exercise moderation with the toppings. Here are some of our top picks to change up your green pizza:
- Extra crunch: Sprinkle on some pine nuts or some chopped nuts, like candied walnuts or pecans for a little crunch.
- Seasonings: Add some seasonings to your pizza crust for additional herby notes, like a sprinkle of garlic powder or onion powder. A little Italian seasoning is nice, too.
- Mediterranean twist: Add some sundried tomatoes and olives, then swap the goat cheese for feta.
- Super green: Add some broccoli florets, green bell peppers, zucchini, spinach, or arugula.
- Veggies: Anything goes! Add mushrooms, peppers, onion slices (or caramelized onions), roasted sweet potato cubes, or zucchini.
Recipe FAQs
Can I store leftovers?
Yes, you can store this green pizza in an airtight container in the refrigerator for 3-4 days. Or you can freeze leftovers in a freezer-proof container for up to three months.
Can I use other vegetables in the crust?
Yes! You can get creative and mix up the main vegetables. Our top picks are fine pieces of cauliflower, some grated carrot, finely diced onions, or sliced mushrooms.
Can I use a different pizza sauce?
Sure! The green pesto sauce works well with the crust and toppings here, but you can experiment with pizza sauces! Go classic with this homemade pizza sauce, try this white garlic pizza sauce, or a sweet and spicy pizza sauce.
Green Pizza Recipe
Ingredients
Pizza Crust
- Use this green veggie pizza crust recipe
Pesto Pizza Sauce
Green Goddess Pizza Toppings
- 1 cup kale (massaged with a little oil)
- ¼ cup frozen peas (thawed)
- 12 spears asparagus
- 2 ounces mozzarella cheese (grated)
- 1 ounce goat cheese
- 1 tablespoon hemp hearts
Instructions
- Begin by making the green veggie pizza crust. You can make this up to a day ahead.Use this green veggie pizza crust recipe
- While the pizza crust is baking, make the pesto. Combine all the pesto pizza sauce ingredients in your blender or food processor and blend on high until smooth, scraping down the sides as needed.¼ cup EACH: basil and parsley, ¼ cup EACH: cashews and olive oil, 2 tablespoons hemp hearts, ¼ teaspoon sea salt, Juice from 1 lemon, 1 clove garlic
- When the pizza crusts have finished baking, remove them from the oven and divide the pesto between the two of them, leaving a 1" rim around the crusts. Add the kale and then top with the peas, asparagus, mozzarella, and goat cheese. Bake in the oven for 10-12 minutes, or until the cheese has melted. Remove from the oven and sprinkle with some hemp hearts.1 cup kale, ¼ cup frozen peas, 1 tablespoon hemp hearts, 12 spears asparagus, 2 ounces mozzarella cheese, 1 ounce goat cheese
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
My coeliac daughter absolutely adores this recipe. Have just made 3 for the freezer.
Green heart … love it!!!
What can be substitute for the eggs as i do not eat eggs.
If you have a go-to pizza crust recipe, you could use that instead. You might want to try using a chia egg, although I haven’t tried making the crust without eggs so can’t guarantee it will work.
thank you for the response Kristen