Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this pizza. If you’re looking for lighter fare that can be enjoyed by all, this is your pizza!



  • 1 gluten free vegan pizza dough 
  • 1 serving Pesto Yogurt Sauce (see below)
  • 1 cup Forager Project Monterey Jack cheese
  • 1 zucchini, sliced
  • 3-4 Campari tomatoes, quartered
  • ½ cup sliced mushrooms
  • 1 shallot, diced
  • 3 tablespoons pine nuts
  • 1 tablespoon olive oil

Pesto Yogurt Sauce:

  • ½ cup Forager Project Cashewmilk Yogurt
  • 1 cup fresh basil leaves
  • ½ cup pine nuts
  • Juice from 1 lemon
  • 1 clove of garlic, minced
  • ½ teaspoon sea salt
  • Optional: 1 tablespoon olive oil, for flavor



  1. Prepare the gluten-free pizza dough according to the instructions through the proofing period.
  2. While the dough is proofing, prepare the yogurt sauce. In a blender, add all ingredients and blend until smooth. Pour into a bowl, and set aside.
  3. Roll out the dough according to directions, and preheat the oven to 400F. Par-bake the crust for 10 minutes.
  4. Remove the crust from the oven, keeping the oven on. Top with ½ of the yogurt sauce mixture, then place the sliced zucchini, tomatoes, mushrooms, and shallots on top. Sprinkle on the Monterey jack cheese, then garnish with pine nuts. Drizzle the olive oil on top, and brush the crust edges with olive oil as well.
  5. Bake the pizza for another 15 minutes, or until the cheese has melted and the crust is slightly golden.
  6. Remove the pizza from the oven and slice. Serve and enjoy!


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It is fantastic using it in recipes!

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