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This Asparagus, Ricotta, and Pea Shoot Pesto Pizza is the ideal recipe for spring. It happens to be gluten-free and vegan, full of zesty and bright flavor and color, and totally satisfying.
I love a seasonal pizza. Fall calls for my Easy Spinach Artichoke Pizza but summer is all about classic margarita pizza with fresh herbs and tomato. And in winter, I’ll take something hearty and comforting like buffalo “chicken” pizza any day.
But today, we’re talking spring. And spring means bright green produce, fresh peas, asparagus, and the creamy, citrusy flavors and textures that pair well with them. And this pizza certainly checks all of those boxes. The gluten-free sourdough pizza crust is chewy, tangy and sturdy enough to hold up creamy pea shoot pesto, dollops of tangy tofu ricotta, ramps, asparagus, and delicate pea shoots on top.
Hungry? You’re not the only one! Let’s dive into this recipe.
How to Make Vegan Asparagus Ricotta Pizza
Vegan pizza with ricotta? That’s right, this plant-based pizza has all the tangy, creaminess of your favorite soft cheese without any dairy. I used my tofu ricotta recipe from my Vegan Ricotta Zucchini Ravioli. It’s fluffy, dreamy and so easy to make. Of course, in a pinch you can also buy store-bought vegan ricotta made from tofu or nuts.
And yes, even the cheesy pesto sauce on this pizza is dairy-free. It’s made with pea shoots for an extra dose of springtime flavor and delicate pea flavor. Or, if you prefer a creamier sauce on your pizza, this avocado pesto will also work well.
Gluten-Free Sourdough Pizza Crust
You can make your pizza crust or use your favorite store-bought gluten-free crust.
However, I highly recommend making a tangy homemade sourdough crust with gluten-free flour. It adds tons of flavor to your pizza and a signature tang that’s hard to replicate without fermenting the dough.
If you somehow end up with leftovers of this gorgeous pesto pizza, store slices in an airtight container for up to four days. Cold pizza makes a great breakfast or lunch but I recommend you pop the pieces into a hot oven to warm them before eating.
The individual components can be stored as follows:
Freeze unbaked gluten-free pizza crust for up to three months. Defrost fully before using.
Store pesto in the freezer for up to three months. Before storing, coat the top of the pesto in the container with a thin layer of olive oil to prevent oxidization.
Keep tofu ricotta in an airtight container in the fridge for up to four days.
Begin by preparing your crust according to package directions. If homemaking, I recommend sprinkling a little cornmeal on a silpat or nonstick baking mat and par baking your crust first.
First, prep your veggies. Remove stems from your ramps and set your leaves aside. Thinly slice stems, and then slice your leaves into larger ribbons. Slice your asparagus and set aside.
In a pan, sauté your ramp stems with a little bit of oil until fragrant (a few minutes) then add your leaves and asparagus. If desired you can sauté with 2-3 cloves of minced garlic as well. Sauté for another few minutes until vibrant and green and remove from the heat.
To assemble your pizza, spread a generous layer of your pesto onto your crust base. Then layer on your sautéed spring veg. Using a piping bag or a spoon, place dollops of tofu ricotta on your pizza then bake at 400F for 10-15 minutes to finish. The tops of your ricotta dollops should be lightly golden.
Season your pizza with salt and pepper, garnish with pea tendrils if desired and microplane lemon zest and macadamia nut to finish.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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