Vegetable Pizza with Purple Pesto

an easy and original pizza recipe
icon 60 min
Gemüsepizza mit Rotkohl Pesto © foodspring
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!


2 Persons

For the crust:

  • 200 ml
    warm water

For the pesto:

  • 250 g
    red cabbage
  • 2 tbsp
    olive oil
  • 2 tbsp
  • juice of 1
  • 1 clove
  • 20 g
    soaked cashews

For the toppings:

  • 0.5
    red onion
  • 80 g
  • 60 g
  • 50 g
    artichoke hearts (jarred)
  • 20 g
    baby spinach
  • 0.5 tsp
    Coconut oil
  • optional toppings
    fresh herbs, chili oil


  • 1

    Preheat the oven to 180° C.

  • 2

    Mix the Protein Pizza mix and water. Knead into a smooth dough with your hands. Divide into two parts.

  • 3

    Roll out both dough balls on a well-floured surface until they are around 26 cm wide.

  • 4

    Lay a sheet of parchment paper onto a baking tray. Place both crusts onto the parchment paper and prebake for 15 minutes.

  • 5

    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.

  • 6

    Season with salt and pepper to taste.

  • 7

    Preheat the coconut oil on medium-high heat.

  • 8

    Slice the eggplant lengthwise into thin strips. Saute for 4-5 minutes.

  • 9

    Meanwhile, slice the onion into fine rings. Chop the artichoke, and spiralize the zucchini into long spaghetti strips.

  • 10

    Spread the purple pesto on both prebaked pizza crusts. Top with the eggplant strips, the artichoke pieces, and the onion rings.

  • 11

    Bake the vegetable pizza for another 15 minutes until crispy.

  • 12

    Remove the finished pizzas from the oven. Top with baby spinach and zoodles.

  • 13

    Drizzle with chili oil and top with fresh herbs of your choice.

  • 1
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Recipe Overview

Total time
60 min

Nutritional value, per portion

576 kcal