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White Bean Pesto Pizza

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

The flavor of vibrant spring pesto meets hummus — meets pizza!

Pesto Base
 2 cans cannellini beans (rinsed and drained)
 ¼ cup lemon juice (freshly squeezed)
 2 garlic cloves (adjust to taste)
 ¾ tsp salt (optional)
 black pepper (freshly ground, to taste)
 1 ¼ cups basil leaves (fresh, lightly packed)
 ¼ cup toasted pine nuts (or toasted pumpkin seeds to nut-free)
 2 tbsp water (use less/more to thin as desired)
 2 tbsp nutritional yeast (optional)
For Pizzas
 4 organic whole grain tortilla (BLE friends, see note for substitutions)
 1 cup organic tomatoes (sliced)
  cup organic sun-dried tomatoes (chopped)
 ½ cup organic spinach (fresh, chopped or extra basil. For sprinkling on finished pizza)

Preheat oven to 400.


In a food processor, combine the beans, lemon juice, garlic, salt, pepper, basil leaves, and about 2 tbsp of pine nuts/pumpkin seeds.


Purée until smooth, scraping down the sides of the bowl several times and adding a little water at first, then more if desired to thin.


Once smooth, add the remaining pine nuts, and process lightly to break up the nuts but not fully incorporate.


If not using it right away, store the pesto in an airtight container in the fridge.


Place tortillas on prepared baking sheet and bake until just crisp and golden (watch closely, as tortillas can turn from golden to burned quickly), 8–9 minutes.


Remove and let cool on baking sheet while preparing toppings.


Spread pesto base over each tortilla.


Top with sliced tomatoes and sun-dried tomatoes.


Return to the oven and cook for another 4–5 minutes, just to warm the toppings.


Remove, sprinkle with fresh spinach or basil, and serve.

Nutrition Facts

Servings 4