Vegetable Pizza with Purple Pesto

an easy and original pizza recipe

vegetable pizza topped with purple pesto
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 576
Protein 33 g
Fat 26 g
Ingredients …

2 Persons

You will need

For the crust:
200 g Protein Pizza
Protein Pizza
Protein Pizza
Take Italian traditions to the next level
500g (5 Pizzas)
(£2.00/100 g)
200 ml warm water

For the pesto:
250 g red cabbage
2 tbsp olive oil
2 tbsp water
juice of 1 lemon
1 clove garlic
20 g soaked cashews

For the toppings:
0.5 red onion
80 g eggplant
60 g Zucchini
50 g artichoke hearts (jarred)
20 g baby spinach
0.5 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
optional toppings fresh herbs, chili oil

Vegetable Pizza with Purple Pesto

an easy and original pizza recipe

By: Anne-Sophie Hoffman
We all know about pizza margherita, but we’re always left looking for a bite of fresh veg afterwards. So today, we’re taking a new spin on the Italian classic and turning this vegetable pizza purple, with a bonus kick of vitamins, thanks to the addition of a homemade red cabbage pesto!


  • Preheat the oven to 180° C.
  • Ingredients:
    200 g Protein Pizza, 200 ml
    Mix the Protein Pizza mix and water. Knead into a smooth dough with your hands. Divide into two parts.
  • Roll out both dough balls on a well-floured surface until they are around 26 cm wide.
  • Lay a sheet of parchment paper onto a baking tray. Place both crusts onto the parchment paper and prebake for 15 minutes.
  • Ingredients:
    250 g , 1 clove garlic,  juice of 1 lemon, 2 tbsp , 2 tbsp water, 20 g cashews
    Meanwhile, make the pesto: Chop the red cabbage and put it into a high-powered blender. Peel the garlic. Add garlic, lemon juice, olive oil, water, and cashews to the blender. Blend until it reaches the consistency of your choice.
  • Ingredients:
    pepper, salt
    Season with salt and pepper to taste.
  • Ingredients:
    0.5 tsp Coconut oil
    Preheat the coconut oil on medium-high heat.
  • Ingredients:
    80 g
    Slice the eggplant lengthwise into thin strips. Saute for 4-5 minutes.
  • Ingredients:
    0.5  onion, 50 g artichokes, 60 g zucchini
    Meanwhile, slice the onion into fine rings. Chop the artichoke, and spiralize the zucchini into long spaghetti strips.
  • Spread the purple pesto on both prebaked pizza crusts. Top with the eggplant strips, the artichoke pieces, and the onion rings.
  • Bake the vegetable pizza for another 15 minutes until crispy.
  • Ingredients:
    20 g baby spinach
    Remove the finished pizzas from the oven. Top with baby spinach and zoodles.
  • Drizzle with chili oil and top with fresh herbs of your choice.
  • Enjoy!
Our tip Vegetable Pizza with Purple Pesto

Our Tip: Spring Vegetable Pizza

Change up your vegetable pizza to follow the seasons. In the spring, use the bounty of fresh green ingredients to make yourself a spring pizza that will fill you up for the whole day.
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