Double Macadamia Pesto Pizza

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The Perfect Summer Pizza

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!

Double Macadamia Pesto Pizza close-up

Double Macadamia Love

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.

Double Macadamia Pesto Pizza with macadamia nuts

Good For the Body

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!).

Spreading macadamia basil pesto onto a pizza crust

Let's Talk Ingredients

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.

  • Macadamias. The star of the show! You'll use them to add fat and a luscious texture to both the crust and the pesto. I love to use Mauna Loa Unsalted Macadamias in this recipe.
  • Chick pea flour. Chick pea flour is a nutrient-dense, inexpensive, one-ingredient wonder that can be found at most health food stores. It's also easily available online. Make sure to check out my other chick pea flour recipes too!
  • Salt
  • Olive oil
  • Fresh basil
  • Ripe avocado
  • Lemon. You'll use the juice for the pesto. If you're a lemon lover, make sure to zest the lemon before cutting it and use the zest to top the pizza later!
  • Toppings of choice. Here I've shown blanched broccoli, baby bell peppers, thinly-sliced zucchini, multi-colored tomatoes, fresh basil leaves, and freshly-ground black pepper, but you can use whatever you love most.

Double Macadamia Pesto Pizza with summer vegetables

Closing Thoughts

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!

Double Macadamia Pesto Pizza with toppings

Share It!

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.

Suggested Pairings

Blackberry Limoncello Gin Smash

Loaded Lemon Hummus

Grilled and Raw Spring Salad

Loaded Mediterranean Salad

Berry Cookie Crunch Nicecream Cake

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.

Double Macadamia Pesto Pizza

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!

Author:
Lee

Ingredients

For the Flatbread Crust

  • 2 oz Mauna Loa Unsalted Macadamias
  • 1 c chick pea flour
  • 1 c water
  • 0.5 tsp salt
  • Olive oil for cooking


For the Pesto

  • 2 oz Mauna Loa Unsalted Macadamias
  • 2 c fresh basil, lightly packed
  • Half a ripe avocado
  • Juice of a lemon
  • 0.25 tsp salt
  • Dash of olive oil if needed


For Topping

  • Blanched broccoli
  • Baby bell peppers
  • Thinly-sliced zucchini
  • Multi-colored tomatoes
  • Fresh basil leaves
  • Freshly-ground black pepper

Instructions

  1. Put an oven-safe 12’’ skillet in the oven and then preheat the oven to 450°. Let the skillet heat for at least 20 minutes.
  2. To make the flatbread crust, put the macadamias in a small food processor (or spice grinder) and pulse until they become a powder. Don’t over-process them or they’ll turn into macadamia nut butter! Combine the macadamia powder, chick pea flour, water, and salt in a small mixing bowl. Let it sit for five minutes while you make the pesto.
  3. To a food processor or blender, add all the ingredients for the pesto. Blend until you achieve a rich, smooth texture, adding a splash or more of olive oil if needed to help bring it together. Set it aside until you’re ready to top the pizza.
  4. Very carefully, remove the hot skillet from the oven and set it on a heat-proof surface. Add a splash of olive oil and swirl it around, using just enough to coat the bottom of the skillet.
  5. Working quickly, pour in your flatbread batter. The bottom will begin to cook immediately, which will give you a crisp, browned bottom surface. Tilt the skillet side to side as needed (remember to use an oven mitt while handling it!) to spread the batter evenly.
  6. Return the skillet to the oven and let your batter finish cooking, about 15 minutes. Keep it in the oven until the upper surface is completely cooked and the edges have browned slightly.
  7. While the crust is cooking, prepare your topping ingredients as needed.
  8. When the crust is cooked through, remove it from the oven and set it back on the heat-proof surface. Add a thick layer of the pesto, as well as any toppings that you wish to cook (veggies, cheese, etc). Return it to the oven for a few minutes.
  9. Finally, take the finished product out and add any final ingredients that you don't want to to cook, such as fresh herbs, lemon zest, a drizzle of balsamic reduction, etc. Then tilt your skillet and use a spatula to slide the flatbread out onto a cutting board. Slice it and serve immediately.

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Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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