Spinach Pesto & Veggie Pizza (Nut Free)

Today, we are sharing a super simple veggie pizza recipe made with spinach pesto. This nut-free recipe is a spring / summer favorite when the garden is out of control and you are craving some savory plant-based pizza.


  • Pastorelli Pizza Crust
  • Spinach Pesto (See recipe below*)
  • ¼ cup diced Smoked Gouda
  • 1 Eggplant diced and sautéed
  • 8-10 halved Grape Tomatoes
  • 3 tablespoons Red Onion – thin slices
  • ¼ cup Shredded Mozzarella
  • Fresh Basil chopped for garnish


Preheat oven to 425 degrees F.

Start by spreading a thick layer of pesto sauce over the crust.

Then, place the smoked gouda cheese evenly on top (it’s okay if the pizza isn’t entirely covered in cheese, it will spread out as it melts).

Next, arrange eggplant, tomatoes, red onion, and mozzarella evenly over pizza.

Place on the oven rack or a pizza stone and bake for 6-10 minutes, until cheese is bubbling, and the edges of the crust are golden brown.

Finally, garnish with some fresh basil and enjoy!


{*Spinach Pesto (no nuts)}

  • 2 tablespoons Garlic Cloves
  • 1 tablespoon Sunflower seeds unsalted
  • ½ cup Fresh Baby Spinach
  • 2 tablespoon Grated Parmesan
  • ½ cup Olive Oil

Add ingredients to food processor and puree ’til blended.

Salt and Pepper to taste.