Nut- & Dairy-Free Pesto Pita Pizza

by | Updated: April 28th, 2017 | Read time: 1 minute

What makes the pesto on this pita pizza better than the rest? Traditional pesto recipes are loaded with Parmesan cheese and pine nuts, which means it’s off-limits for vegans or anyone with allergies. For an allergen-friendly version that doesn’t skimp on delicious flavor, try this recipe that uses hemp seeds. Spread sauce on your favorite pita bread, layer on thinly sliced zucchini or any toppings you desire and enjoy a gourmet mini pizza pie.

Nut- & Dairy-Free Pesto Pita Pizza on Rustic Cutting Board |

Yields 3/4 cup pesto


1 cup baby kale
1 cup fresh basil leaves
1/4 cup fresh parsley, flat leaf
1/4 cup hemp seeds
Juice of 1 lemon
1/4 cup organic olive oil
1/2 tsp. pink salt
1/8 tsp. black pepper
1 small zucchini, thinly sliced
3 pitas (gluten-free, if necessary)


  1. Preheat oven to 400 degrees F.
  2. In a food processor, combine greens and herbs with hemp seeds, lemon juice, salt and pepper. Blend and stream in olive oil until smooth and fully combined, scraping down sides as necessary.
  3. Scoop 3 tablespoons of pesto onto each pita. Layer with zucchini.
  4. Bake for 8-10 minutes.