Vegetable pizza with arugula pesto, mushroom and cherry

Wonderful vegetable pizza. Really ordinary margherita, prepared only with tomatoes and superbly good mozzarella. Without meat, all the other flavors on the pizza come to the fore. This pizza is also less heavy and doesn’t cling to the stomach.

Today’s pizza is more exotic. It does not contain cheese or tomato sauce. This pizza, also perfectly suitable for vegetarians (instead of “regular” butter, written between the ingredients, use coconut butter), is also excellent without the ingredients we are used to in regular pizza. Thanks to the sheer pesto, which takes on the role of tomato puree, beautiful, soft mushroom leaves, crunchy chopped pistachios, fresh arugula and sweet cherry tomatoes, this pizza is rich in flavor and texture.

To make pizza healthier, the dough is made from whole wheat flour. Since peru is treated in the same way as wheat flour, the preparation is not at all complicated. To activate the yeast, use warm water, let the dough rest for a few hours, and before spreading it with the filling, toast it with a toothpick, cover with olive oil and quickly bake.

It will take a few hours to prepare this pizza, but all the effort put in later really pays off. So the next time you want to make an exceptional pizza, make that one. Excite yourself and your loved ones and treat yourself to something new. Why do you know only one type of pizza!

Discover more excellent and healthy recipes at!


Ingredients (for two people)

Dough Ingredients:

165g whole rice flour, 1 dl lukewarm water, 1/2 package dry yeast, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons olive oil

Pesto Ingredients:

1 large handful of arugula, 1 garlic clove, 1 small handful of peeled pistachios, a pinch of salt, pepper, 3 tablespoons of olive oil, 1 tablespoon of lemon juice

Sponge Ingredients:

1 bundle of fresh parsley, 250 grams of mushrooms, salt, pepper, olive oil, a piece of butter, 1 teaspoon lemon juice

other ingredients:

1 large handful of cherry tomatoes, a handful of arugula, 1 tablespoon chopped pistachios


Prepare the dough first. Start the preparation by preparing the yeast water. Stir the sugar and yeast into the lukewarm water and leave covered for 15 minutes until the yeast activates. Mix yeast water with flour, salt and oil and knead to get an elastic dough. Transfer the dough ball to a glass bowl, cover the dough with a few drops of oil and cover the bowl. To keep the dough really warm, you can wrap the covered dish in a blanket. Leave the dough covered for at least an hour. When it grows to double size, transfer a piece of dough to a clean kitchen tablecloth and squeeze the air out from it, then roll it out to a round surface.

Poke some holes in the circular surface with a fork, brush with oil and bake in a preheated oven at 210°C for about 10 minutes.

Then prepare the pesto. The pistachios are quickly fried in a dry frying pan, then combined with the other pesto ingredients in the pesto. Try and refine if necessary.

Prepare more mushrooms. Heat a tablespoon of oil in a frying pan and shake it into spongy strips. Boil it to release the water and let the water boil. Pepper, salt, mushrooms, add parsley and fry to get some color. Add butter and lemon juice and simmer over low heat to get soft mushroom leaves.

Spread the pesto on the baked dough, arrange the mushrooms on them and cut the cherries in half on top and bake for another 15 minutes.

Remove the baked pizza from the oven and let it cool slightly, then garnish with fresh arugula and chopped pistachios.

Cut the pizza into pieces and serve.


Leave a Comment

Your email address will not be published.