Vegan Thin Crust Pear Pesto Pizza

November 3, 2021
This recipe is adapted from a dish served at one of my favorite restaurants in Eugene, OR: The Pizza Research Institue (PRI). PRI serves vegan and vegetarian pizzas that are beyond delicious. The interesting combinations of ingredients are just the beginning. There's a certain spirit about the place that makes pizza seem edgy and avant-garde--something to enjoy with a glass of chilled wine. PRI's pizza with pear, pesto, and potato was my favorite. I had it on many-a-date with my now hubby and enjoyed the bountiful leftovers. This thin crust pear pesto pizza is my homage to PRI and Eugene. Making this pizza is bittersweet for me--not only because I miss living in Eugene but also in light of "The Really Big One," The New Yorker article about the Cascadia subduction that pretty much ruined my morning and left me longing to return to my spirit home, borrowed time be damned.
Vegan Pizza Recipes: Thin Crust Pear Pesto Pizza

Vegan Thin Crust Pear Pesto Pizza

Recipe Type: Hearty Entrees
utensils YIELDS 1 15" pizza
herb graphic for recipe card
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons powdered xylitol (optional)
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon, plus 1/2 teaspoon fine sea salt, divided
  • 12 oz. small potatoes
  • 1 large pear
  • 1 tablespoon, plus 2 tablespoons olive oil, divided
  • 1 cup raw cashews, soaked
  • 1/2 cup filtered water
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup shredded Daiya cheese (optional)
  • large handful fresh basil
  • 1 garlic clove
  • to taste ground pepper
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1. Preheat oven to 350F. Slice pear and potatoes into thin slices and toss in 1 tablespoon of olive oil. Spread into a single layer on a large baking sheet. Bake for 15 minutes. Remove from oven and set aside.
2. Preheat oven to 400F. In a large bowl, mix together flour, 1/2 teaspoon salt, baking soda, and xylitol (if using). Mix in almond milk and coconut oil. Knead a few times before rolling and pressing the dough onto a 15″ pizza tray. It may be helpful to toss your rolling pin in flour to avoid making a sticky mess of the dough. Bake dough for 5 minutes then remove the tray from the oven.
3. In a high-speed blender, blend water, nutritional yeast, cashews, 2 tablespoons of olive oil, lemon juice, Daiya cheese (if using), fresh basil, and garlic clove.
4. Spread a medium-thick layer of cheesy pesto sauce on the pre-baked dough. Carefully arrange the pre-roasted pear and potatoes slices over the cheesy pesto sauce. Bake pizza for 10-15 minutes. The edges of the crust should be golden brown. Garnish with basil leaves. Serve immediately.

Photos: Mary Hood Luttrell

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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