This colorful pizza is an ode to all things summer. It has a high-protein chick pea flour crust that cooks quickly, a decadent creamy basil pesto, and a whole bunch of rainbow veggies. It's all the things I love best about this wonderful time of year!
This is definitely a pizza that checks all the boxes: it's easy to make yet seems impressive, is much better for the body than a traditional pizza, and can be adapted to use whatever summer veggies you love best. Plus I'm convinced that pretty much everything this time of year should have pesto on it, don't you think??
I'm so excited for this recipe and can't wait for you to try it!
By now I'm sure you're all well aware of my immense love of macadamia nuts. I've worked closely with Mauna Loa Macadamias for years and can honestly say that their macadamias are one of my most cherished, favorite foods on the planet. They're delightfully buttery, crunchy, and indulgent, plus incredibly versatile.
Because I'm such a macadamia lover, this recipe uses them in two different ways: in the crust AND in the pesto! Macadamias are decadent and creamy, so they're a wonderful textural element in recipes. In this case, they add just the right amount of fat and texture to the crust to make it feel special and they add a delightful creaminess to the pesto.
Unlike many pizzas, this recipe is loaded with nourishing ingredients thanks to a few upgrades. Most importantly, this crust is an adaptation of my favorite chick pea flour flatbread, Farinata. Make sure to check out my Farinata guide for lots of tips, examples, and step-by-step photos. Traditional farinata is made from just two ingredients: chick pea flour and water. How cool is that?? In this version, ground macadamias add a bit of texture and some lusciousness to the batter.
The pesto has a few nutritional upgrades too. While many recipes call for a bunch of oil and/or cheese to provide body, this version uses avocado and, you guessed it, my favorite tropical nuts once again! It's decadent and rich and creamy, but all of that wonderful decadence comes from plants. (Hint: make a double batch of this pesto since you'll want to put it on everything!).
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Let's not forget the most important part: toppings!! Feel free to top this pizza however you like. As shown here, I used a whole bunch of fresh, colorful veggies, but you can really take this pizza in whatever direction you wish.
Talk about a summer pizza win! This beauty is loaded up with all my favorite summer produce. On top of that, it comes together quickly, requires just a few whole-food ingredients, and is much better for the body than most pizza options. I can assure you we'll be making this pizza again and again all throughout basil season, and I hope you will too!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Disclosure: This recipe has been developed through a paid partnership with Mauna Loa Macadamias. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
This vibrant pizza is all my summer dreams come true: a protein-rich chick pea flour crust, a luscious and creamy avocado pesto, and a rainbow of colorful veggies. Even better, my favorite nuts make an appearance in two different ways!