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 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
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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