Vegan Kale Pesto Pizza with Spiced Chickpeas, Courgette & Rocket

The Balanced Kitchen
Prep Time 20 mins
Cook Time 15 mins
Dough to rise 1 hr
Total Time 35 mins
Servings 3 12" pizzas


Pizza Dough

  • 500 mls luke warm water
  • 2 tsp active dried yeast
  • 500 g strong white bread flour or half and half wholemeal
  • 1/2 tsp sea salt
  • 3 tbsp olive oil

Kale Pesto Topping

  • 10 leaves kale stalks removed, washed
  • 1 large heaped tbsp brown rice miso paste
  • 2 large handfuls walnuts
  • 3 tbsp nutritional yeast flakes
  • 1 juice lemon
  • 4 tbsp olive oil
  • 1/2 cup water
  • 1 pinch salt

Spiced Chickpeas

  • 1 tin chickpeas rinsed, drained
  • 1 tbsp ground cumin
  • 1 tbsp ground Turmeric
  • 1 pinch ground black pepper

Extra toppings

  • 3 small red onions skin removed, chopped into 1/8 pieces lengthways
  • 3 handfuls rocket leaves
  • 2 medium courgettes sliced thinly
  • 3 leaves red cabbage grated finely
  • balsamic vinegar to taste


Pizza Dough

  • Add the water and dried active yeast to a jug and leave to stand for a few minutes to activate.
  • Place the flour and salt in a large bowl.
  • After a few minutes, add the olive oil to the water and yeast mixture.
  • Make a well in the middle of the flour/salt.  Slowly pour the water mixture into the middle and stir to combine until you have added all the water.
  • Turn the dough out of the bowl onto a clean surface and knead with your hands until you form a smooth ball of dough.  This will take about 6-10 minutes.
  • Place the ball of dough back in the bowl and cover the bowl with a damp, clean tea towel.  Leave the dough to rise for 1-2 hours until it has doubled in size.
  • Prepare the toppings.

Spiced Chickpeas

  • Simply add the chickpeas to a bowl, stir in the spices and ground black pepper and leave to one side until you are ready to add to the pizza for cooking.

Rolling out the pizza dough

  • Once the pizza dough has risen, split it into 3 equal sizes.
  • Use a rolling pin to roll the dough into a 12" thin pizza base.  
  • Place the pizza base onto a baking tray.  Placing it on the baking tray before you add the toppings will make it much easier than if you add the toppings first!

Add the toppings

  • Spoon 1/3 of the kale pesto onto the pizza base and use the back of a spoon to spread it out evenly.
  • Place 1/3 of the courgette slices, red onion and chickpeas onto the pizza.
  • Bake the pizza on a medium heat (160 degrees C) for 15 minutes.  The pizza base and toppings should all start to crust nicely.
  • Remove from the oven and add the rocket leaves, grated purple cabbage and balsamic vinegar.
  • Repeat the above for the remaining 2 pizzas.
  • Serve warm or allow to cool as it tastes good either way!


You need to plan ahead with the dough for this recipe! Start making at least 1 hour in advance of needing the pizza.
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