Darë Tomato Pesto Pizza:  That End-of-Summer Feeling on a Slice

When you want pizza night to feel equal parts comforting and elevated, this vegan Darë Tomato Pesto Pizza is the answer. A crispy chickpea crust, juicy roasted cherry tomatoes, basil pesto, and crumbles of our Balsamic Fig Wedge come together in a way that’s rustic, fresh, and just a little fancy.

This vegan pizza is totally plant-based and gluten free, but it hits all the savory, melty, herby notes that make pizza so universally loved.

Pizza Through the Ages

Pizza has been around in some form for thousands of years, with flatbreads topped with oils, herbs, and veggies showing up everywhere from ancient Egypt to the Roman Empire. The modern pizza we know today has its roots in 18th-century Naples, where simple, humble ingredients like tomatoes, basil, and cheese became iconic.

Our version carries on that tradition of simplicity, but with a twist. Instead of mozzarella, we’re layering in Darë’s Balsamic Fig Wedge. Instead of a wheat crust, we’ve got a chickpea flour base that’s both gluten free and packed with protein. And instead of heavy, greasy toppings, we’re going all in on freshness: roasted tomatoes, pesto, and peppery arugula.

The Crust That Keeps You Coming Back

Chickpea flour might sound unusual for pizza, but trust us: it bakes into a thin, golden base with a subtle nutty flavor. Think of it as part flatbread, part pizza, with a texture that holds toppings beautifully but still has a crisp edge you’ll want to eat down to the last bite. And yes, you can totally shortcut with a store-bought crust if you’re in a hurry.

Roasted Tomatoes: Tiny Bursts of Summer

Cherry tomatoes get a quick roast in the oven until they start to caramelize and release their juices. This concentrates their sweetness and makes them the star of the show. They bring a pop of juicy acidity that balances the richness of the pesto and cheese. (This writer’s mouth is quite literally watering with this paragraph)

Pesto Perfection

Fresh basil, pine nuts, lemon juice, nutritional yeast, and olive oil… a classic combination that needs little introduction! What makes this pesto special is the balance of brightness and creaminess, which pairs perfectly with the tangy, cultured flavor of Darë’s Balsamic Fig Wedge.

A Fresh Finish

Just before serving, top your vegan pizza gets topped with a handful of arugula. That peppery green gives every slice a lively, crisp finish. It’s the little detail that takes this pizza from cozy to restaurant-worthy.

Why You’ll Love This Vegan Pizza:

Gluten-free and packed with plant-based protein (thank you, O chickpea flour)

Layers of flavor: tangy cheese, herby pesto, sweet tomatoes, peppery arugula

Flexible! Make the crust from scratch or swap in your favorite store-bought one

Elegant enough for dinner guests but simple enough for a weeknight

 

RECIPE

Servings: 2-4

Prep Time: 30 mins 

Cook Time: ~30 mins 

Total Time: ~1 hour

 

Ingredients:

Roasted Cherry Tomatoes 

1 cup cherry tomatoes, halved

1/2 TBSP avocado oil

Pinch of Himalayan sea salt

Chickpea Crust (optional, or sub store-bought)

1 ½ cups chickpea flour

¼ tsp Himalayan sea salt

¼ tsp garlic powder

1 TBSP avocado oil

1 cup filtered water

Basil Pesto

2 cups packed fresh basil (large stems removed)

¼ cup pine nuts 

¼ tsp garlic powder 

2 TBSP lemon juice

¼ cup nutritional yeast

1/4 tsp Himalayan sea salt

2-3 TBSP extra virgin olive oil

Toppings

⅓ - ½ cup basil pesto (recipe above)

Roasted cherry tomatoes (recipe above)

½ cup Darë Balsamic Fig Wedge (crumbled)

Handful of fresh arugula

Instructions:

Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the halved cherry tomatoes to the baking sheet and drizzle with oil and sprinkle with salt. Roast the tomatoes for 10-12 minutes, or until they shrivel and start to release their juices. Set aside. 

While the tomatoes are roasting, prepare the pizza dough. In a medium bowl, mix together the chickpea flour, salt, garlic powder, avocado oil, and filtered water. The batter should be pourable, almost like pancake batter. 

Once the tomatoes are done roasting, increase the oven temperature to 425°F line and line a second baking sheet with parchment paper. 

Pour the batter onto the prepared parchment lined baking sheet and spread into a large, thin circle. Use a spatula to spread the batter as thinly and evenly as possible.

Bake the crust for 12 minutes.

While the crust is baking, prepare the basil pesto. Add the basil, pine nuts, garlic powder, lemon juice, nutritional yeast, sea salt, and olive oil to a high speed blender or food processor and blend until you have a rough paste. Blend more for smoother paste and less for more texture.

Once the pizza is done, remove it from the oven and top it with basil pesto, spoonfuls of Darë Balsamic Fig Wedge, and roasted cherry tomatoes. 

Place the pizza back in the oven and bake for another 10-12 minutes.

Remove the pizza from the oven and sprinkle it with fresh arugula, slice it into pieces, then serve it immediately.