Mushroom-Pesto Pizza from Eat Dairy Free

From Eat Dairy Free by Alisa Fleming

Makes 6 to 8 servings

Cheese-free pizza is a surprising delight, especially when rich sauces and toppings are used. 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. We use a good dose of parsley to add freshness and to keep the basil from becoming overwhelming.


1 or 2 dairy-free pizza crusts
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, sliced roasted red bell peppers, chopped tomatoes
Crushed red pepper, for serving


  1. Prepare the pizza crust according to the directions on the package or the recipe.
  2. 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.
  3. 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.
  4. Bake for 5 to 10 minutes, or until the toppings are cooked to your liking.
  5. Serve the pizza with crushed red pepper for sprinkling and extra-virgin olive oil for drizzling.
  6. Store leftovers in an airtight container in the refrigerator for up to 2 days.

1 Comment

  1. Karen Wickham said on

    Thanks for the delightful looking recipe. Looking forward to trying this. The numbering for the method is buried within the ingredient list. Might want to fix the layout.

Leave a Reply

Connect with us


July 2024

Subscribe to our Newsletter