Greek Vegan Pizza Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight I am so excited because its pizza night.

What Phil and I like to do is make little mini pizza, we use either pitas or tonight I found some whole wheat naan bread and they’re just a flat bread that I’m going to put some pizza toppings on.

And I’ve decided to do Greek pizzas tonight because I have some of these sunflower seeds crumbly topping leftover from the (what did we put it on the other night? I’ve forget) anyway I had some on the fridge and I thought we would use it.

I’m also going to make some pesto to show those of you who feel like pesto is always basil, pine nuts, parmesan cheese, garlic, the other kind of pesto that are out there.

So what I’ve put together is some parsley which I chopped up nice and fine, some garlic which I mince but because I’m putting this on pizzas I didn’t worry about chopping them too fine.

If you’re eating this raw you’d probably wanna chopped it up a little bit finer unless you like garlic which I do.

And so the pine nuts I’ve used some ground almonds which I happen to have in the fridge and of course some sea salt, sprinkle a bit of that in there and to finish it off, olive oil.

And I’m just gonna add enough olive oil to get this to the texture I want to spread on my pizza. Left over pesto is never a bad thing. So if you make too much don’t worry about it just put it on the fridge, you can always find a use for it.

Excellent in sandwiches, as a garnish on soups or salads or whatever you want, sometimes I just eat it straight. It’s that good.

Alright! So I’m spreading this on pizza I don’t want to make it too thin so I’m making it kind of like a paste and the ground almonds are actually really helping to hold it together. A wee bit more of olive oil and we would be good to go.

So I’m just going to take this pesto and spread it on to these naan breads.

Ok! Pizzas! Pesto! I’ve got some zucchini here that I’ve chopped up fairly fine. I know Greek usually cucumber but zucchini is pretty closed in looks and if you ever tried zucchini on a pizza it is so amazing. Bake zucchini are really delicious.

The key though is you just need to sprinkle a bit of salt on it otherwise the juices will not come out of the zucchini and it will just get dry and hard.

So I’m gonna get these all spread out on my pizzas and then I’ll take a bit of sea salt and sprinkle it right on here. You don’t need very much, just a little sprinkle. You can even stick it to your fingers like I am doing here and just rub the zucchini or you can do this before you lay them out.

Put some oil doesn’t hurt either if you wanted to take some olive oil and brush them, helps hold their moisture.

Ok! Zucchini and then tomatoes and tomato knife is always nice. I came home one day with a tomato knife and Phil says to me “So that is free right?” because I didn’t realize that we already have a tomato knife.

I’ve been killing myself cutting tomatoes with the wrong knife. It’s not as fun. I’ve gotta tell you. Tomato knife has a little bit of serrated edge and it goes through the skin a lot easier that a regular knife.

Ok! Tomatoes good to go! I’m going to sprinkle a bit of pepper onto them because I love pepper on tomatoes. There we go!

Finishing touches, olives! A Greek necessity! I’ve got some black olives here. Olives, I use to hate actually and something happens, I think Phil and I was in Seattle and we wandered around for hours trying to find a restaurant, we finally found one and rather than bread as your starter like what they put on the table, they put out a little bowl of olives and I was so starving that I ate them and magically I like olives.

Ok! The last thing I’m putting on here is the sunflower seeds toppings that we made the other night. You can find the recipe on my other recipe that I posted again here and this is a salty, little bit cheesy kind of crumble that I like in resemblance of Fattah, it’s really not like Fattah. I say in resemblance.

Ok! My oven has preheated to 350F so these are ready to go and this took me all of, I don’t know, ten minutes and I’m gonna pop it in and they can bake for about fifteen to twenty minutes and then as soon as you see the tomatoes and the zucchini starts to really get nice and baked then they are ready to eat.

Alright! Fifteen - twenty minutes in the oven and these babies are looking pretty delicious. I did some thicker slices on the tomatoes so they’re taking a little bit longer so I’m gonna leaving these in. I’m just gonna put it on broil for a few minutes and then once they’re done. (That’s my timer going on)

Once I put them back in I like to put some sprouts on top so I’ve got some fresh sprouts here ready to go, we got this idea from Phil’s sister Haley who spent some time in Italy and they put fresh salad greens on top of their pizza. Delicious!

So enjoy your pizza, Phil and I are gonna kick back, watch a movie, have fun with ours and we will see you next time.