Vegan Pesto Pizza with Fennel and Cauliflower

Name: Vegan Pesto Pizza with Fennel and Cauliflower
Yield: Makes two 13-inch pizzas
Ingredients: 2 cups, fresh basil leaves plus 2 tablespoons shredded; ½ cup, extra-virgin olive oil; 6 tablespoons, pine nuts, toasted; 2 , garlic cloves, minced; , Salt and pepper; 2 cups chopped, cauliflower; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch pieces; 3 tablespoons, water; 1 , recipe

10 comments

With a pesto this good, this pizza doesn't need any other toppings.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVESMakes two 13-inch pizzas

TIME1¾ hours, plus 1 hour resting

Vegan Pesto Pizza with Fennel and Cauliflower

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Tomato sauce pies are great, but to freshen things up, we like pizza spread with garlicky pesto. When we simply omitted the Parmesan from the pesto, we didn't miss it; we got all the savory flavor we desired from the olive oil, pine nuts, a...

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