These individual peach pesto vegan pizzas are a wonderful gluten-free recipe.  Savory cashew kale pesto, sweet grilled peaches, tangy vegan feta cheese and a nutty millet pizza crust combine for an incredibly flavorful vegan dinner.  Peaches and other stone fruits are in season late June through September.  This grilled peach pesto vegan pizza is a perfect summer dish.

This month’s Recipe Redux challenge was to create a recipe featuring stone fruits.  Stone fruits are the ones with a big solid pit in the middle – think peaches, apricots, cherries, plums.  I’ve used apricots and cherries in recipes before, so I wanted to explore other fruits.  When I taught second grade, I read James and the Giant Peach to my students.  Guess it’s time to make a peach recipe!

Readers of the blog know that I love savory foods.  I wanted to bring some savory flair to peaches in order to balance the natural sweetness.  Recently, I made some vegan feta cheese and have been OBSESSED with it.  I’ve been looking for other recipes to add it to.  The tangy feta flavor offsets the sweet ripe peaches.  I tried to think of how to pair peaches and feta.  It led me to think of pesto, which then led me to think of pizzas.  Lately, I’ve discovered the nutty flavored ancient grain millet.  Voila! Mini grilled peach pesto vegan pizza that is also gluten-free!

Peaches are great for runners.  They have a naturally high water content, which makes them great for rehydrating after a run.  Peaches also have a moderate mount of potassium, vitamin C and fiber (source).  Potassium is an important electrolyte for runners, and vitamin C helps boost the immune system and helps maintain healthy connective tissues. 

The oil-free vegan kale cashew pesto is a savory spread for the millet crust.  Runners should eat dark leafy greens every day, but my favorite is kale.  Kale is rich in vitamins A, C, and K, antioxidants and anti-inflammatory nutrients.  It’s also a natural detoxifier (source).  All things that this injured runner needs.  Millet is a an ancient grain similar to quinoa and has a rich nutty flavor.  It is a plant-based protein source, rich in iron, magnesium and phosphorous.  Iron is important for carrying oxygen to the lungs and muscles, and phosphorous plays a role in repairing body tissue.  Sign me up!

I made these individual sized pizzas because the millet crust is a bit more fragile than regular pizza crusts.  But the size is perfect because you can eat these pizzas as a fancy version of breakfast toast, or a savory light dinner.  The tofu comes from the watermelon feta salad; these pizzas also work well without any cheese or with a store-bought version.

This recipe makes 6 mini grilled peach pesto vegan pizzas.  It’s a mix of savory and sweet for a fun summer recipe.  They are healthy pizzas that are full of flavor and nutrients.  Enjoy them for dinner or a weekend brunch outside.  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your mini vegan pizzas! 

Buen provecho,

Becca

What I used for the recipe…

Print Recipe

Mini Grilled Peach Pesto Vegan PIzzas

Sweet grilled peaches pair with creamy kale cashew pesto all on a savory millet pizza crust. These mini pizzas are full of protein, antioxidants and essential vitamins and minerals.

Servings

mini pizzas

Ingredients

Oil-free kale cashew pesto

• 1 cup raw cashews
• 1 1/2 cups kale
• 1/4 cup nutritional yeast
• 2 garlic cloves
• 3 tbsp lemon juice
• 1 1/2 tbsp lemon zest
• 1 1/2 tbsp miso paste
• 4-5 tbsp boiling water

Mini millet pizza crusts

• 1 1/2 cup millet
• 1 15 oz can chickpeas PLUS liquid *keep the liquid from inside, about ~3/4 cup aquafaba
• 1/2 tsp cream of tartar *optional, see note
• 1 1/2 tbsp miso paste
• 5 tbsp ground flax
• 3 tbsp nutritional yeast
• 2 tbsp cornstarch
• 2 tsp dried fennel
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper

Pizza

• 4 medium ripe peaches
• 1 c arugula
• 1/3 c vegan tofu feta *see notes for recipe
• balsamic vinagrette *optional

Servings mini pizzas Ingredients Oil-free kale cashew pesto 1 cup raw cashews 1 1/2 cups kale 1/4 cup nutritional yeast 2 garlic cloves 3 tbsp lemon juice 1 1/2 tbsp lemon zest 1 1/2 tbsp miso paste 4-5 tbsp boiling water Mini millet pizza crusts 1 1/2 cup millet 1 15 oz can chickpeas PLUS liquid *keep the liquid from inside, about ~3/4 cup aquafaba 1/2 tsp cream of tartar *optional, see note 1 1/2 tbsp miso paste 5 tbsp ground flax 3 tbsp nutritional yeast 2 tbsp cornstarch 2 tsp dried fennel 1 tsp dried oregano 1 tsp dried rosemary 1/2 tsp ground black pepper Pizza 4 medium ripe peaches 1 c arugula 1/3 c vegan tofu feta *see notes for recipe balsamic vinagrette *optional

Instructions

To make the pesto

1. Zest the lemon. In a food processor, combine the cashews, kale, nutritional yeast, garlic cloves, miso, lemon zest, lemon juice. Blend on high and slowly add in the boiling water, one tablespoon at a time until reach desired consistency. Set the pesto aside and clean the food processor.

To make the millet crusts

1. Preheat the oven to 450F and line 2 baking sheets with parchment paper.
2. In a food processor, combine the liquid from the chickpea can and 1/2 tsp cream of tartar on high. Process until frothy, about 2-3 minutes.
3. Add the remaining ingredients to the food processor and combine until a thick wet batter forms. Scoop about ~1/3 cup onto parchment paper and shape into a circle about 1/4 inch thick. There will be enough for 6 mini crusts.
4. Bake at 450F for 15 minutes. Flip and bake for another 10 minutes.

To assemble the pizzas

1. Slice and grill the peaches. If you don't have a grill, spray the peaches with non-stick cooking spray and cook over medium heat for 3-4 minutes each side.
2. Spread pesto on the millet crusts. Top with arugula (or spinach or basil), vegan feta cheese and peaches. Drizzle balsamic vinaigrette over pizza is desired.

Recipe Notes

Notes on the millet crust

• To make the millet, add 1/2 cup dried millet to a sauce pan.  Roast on medium heat for 305 minutes until nutty aroma.  Add in water.  Bring to a boil and reduce to simmer for 20-25 minutes.
• The millet batter will be wet.  Use a lightly oiled spatula to spread it out into a circle about the size of your palm before baking.  The larger the circle, the harder it is to flip it.  Keep the circle to about the size of your hand.

For the vegan tofu

• Get the recipe here, takes 8 hours to make (mostly passive time for it to marinate).  You can also omit the cheese, or use a store-bought brand.

 

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Linking with Deborah and Annamarie for Meatless Monday and the Recipe Redux blog roll.