Pesto Veggie Pizza on a Spelt Crust


Recently, I have started to add more plant-based meals into our daily nutrition trying to limit/decrease animal products and increase our intake of more wholesome foods including plant-based proteins.
With  2 boys and a husband who’s favorite food is pizza, I   decided to test out a full out veggie pizza for dinner incorporating everyone’s favorite veggies. Having just made a trip to the local natural food store, I bought a whole bunch of fresh, organic veggies and was able to use all fresh herbs from my garden 🙂  Having the boys come with me and pick out there veggies actually made this pizza one of the best pizza’s I’ve ever made (for real). Definitely a big hit! Enjoy 🙂


1 fresh spelt pizza dough ( purchased from local natural food store) or you can use regular pizza dough- your choice


1/2 of both a purple and yellow bell pepper ( they had purple peppers!!! they are very light in flavor- so a great choice for picky eaters)

1 small zucchini, chopped finely

1 cup chopped mushrooms

1/2 cup chopped red onion

1/4 cup black olives

(added hot banana peppers on mine & Brad’s side of the pizza)


1-2 tbsp olive oil

1 garlic glove

handful of both fresh basil and parsley ( from my garden)

salt & pepper to taste

1tsp water


Preheat oven to 400 degrees

  1.  roll out  pizza dough and place on a greased pizza sheet. NOTE: if oyu are using spelt, it rolls out nice and thin. which gives you a really yummy thin crust (crispy) pizza
  2.  wash and cut all toppings, set aside
  3. using a blender, to make the pesto sauce, add all ingredients into a blender and blend until smooth
  4. spread pesto on dough evenly
  5. add all toppings
  6. bake for 12-15 minutes. I have a gas oven so it may take longer in a regular electric oven.

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