Plant-Based Pizza: 50+ Tasty Plant-Based Pizza Recipes

Carrot Top Pesto Pizza on a Spelt Crust


I love how fresh and healthy pizza can be and this recipe is a great example. For the longest time, I used to throw away greens and peels that came along with my vegetables, and since the no-waste food movement has become popular, I have learned cool ways to utilize the food scraps I would have normally put down the drain. This recipe incorporates the beautiful green carrot tops into a fresh pesto which is so tasty you will never discard your carrot tops again.

The spelt flour crust adds whole grains to this pizza to help you increase your dietary fiber intake and keep you full longer. The carrot top pesto is fresh and is a great no-waste recipe that you can use on roasted carrots as well as this pizza. Carrot top pesto pizza is really the perfect way to lighten up your pizza night with healthy seasonal ingredients without feeling like you have sacrificed on flavor.

Carrot Top Pesto Pizza on Spelt Crust

This is a great pizza option if you are looking for a healthy fresh recipe. You can also feel good knowing that you are participating in no-waste cooking.
Servings 2 16″ pizzas
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 32 minutes


  • Food processor
  • 2 pizza pans
  • Chef's Knife
  • cutting board
  • Mixing bowls
  • Measuring cups
  • Measuring spoons


  • 4 carrots sliced finely and divided
  • ½ Fresno chile thinly sliced and divided
  • Microgreens for serving

Spelt Pizza Crust Ingredients

  • 1 ½ Tbsp active dry yeast
  • 1 cup warm water
  • 3 Tbsp olive oil
  • 3 ½ cups spelt flour

Pesto Ingredients

  • 1 cup carrot tops plus more for serving
  • 1 cup basil leaves plus more for serving
  • ¼ cup mint leaves plus more for serving
  • 1 clove garlic peeled
  • 2 Tbsp walnuts
  • 2 Tbsp nutritional yeast
  • Juice from ½ lemon
  • cup olive oil plus more for drizzling
  • Salt and pepper to taste


  • To prepare the pizza dough dissolve yeast in warm water then stir in olive oil
  • Place flour in a large mixing bowl and add the yeast water-oil mixture and stir until there is a uniform texture; if dough is dry add more water a Tbsp at a time
  • Knead dough for about 30 seconds until smooth
  • Dust dough ball with extra flour and cover with a damp towel and set aside and allow to rise for 1-2 hours until it has doubled in size
    Carrot Top Pesto Pizza on Spelt Crust
  • When dough has risen preheat the oven to 450°
  • Pulse pesto ingredients in a food processor until combined
    Carrot Top Pesto
  • Stretch each dough ball into a 12” circle
    Carrot Top Pesto Pizza on Spelt Crust
  • Top dough with half the pesto, carrots, and chiles
    Carrot Top Pesto Pizza on Spelt Crust
  • Drizzle pizzas with more olive oil and salt and pepper to taste
    Carrot Top Pesto Pizza on Spelt Crust
  • Bake pizza for 10-12 minutes until the crust is golden and crispy
    Carrot Top Pesto Pizza on Spelt Crust
  • Remove pizza from the oven and let cool for a minute; then add extra carrot tops, basil, mint, and microgreens
    Carrot Top Pesto Pizza on Spelt Crust


If you do not have a food processor you can hand chop all of the ingredients for the pesto.
Course: Appetizer, Main Course, Pizza
Cuisine: American-Italian Inspired
Keyword: appetizer, entree, no-waste cooking, pizza

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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