Nettle Pesto Pizza

Pizza is a perfect leftover dish which helps you make use of all kinds of waste food from vegetables and cheese to pasta sauce. Our Nettle Pesto upgrades all waste food pizzas to a whole new level. This recipe is full of taste and nutrients plus it’s vegan, gluten-free and yeast-free!

Nettle Pesto Pizza (one oven tin plate)

Gluten-free dough 

  • 1,5dl water
  • 1/2tbsp psyllium

  • 2dl oat flour
  • 1,5dl broad bean flour
  • 1/4dl cold pressed olive oil
  • Fine Nettle Herb Salt

1. Add psyllium into the water, mix and let sit for 10 minutes.

2. Add the other ingredients.

3. Roll the dough on to a greaseproof paper, add flour if needed.


  • tomato sauce

  • 4tbsp Nettle Pesto
  • 8tbsp cold pressed olive oil
  • 4tbsp water

  • zucchini
  • tomatoes
  • red onion
  • 75g tofu

1. Apply a nice layer of tomato sauce on top of the pizza crust.

2. Mix the Nettle Pesto, olive oil and water and let sit for 5 min.

3. Slice the vegetables and tofu and spread them all on top of the tomato sauce.

Vegan cheese

  • 1/5dl shelled hemp seeds
  • 1/4dl nutritional yeast
  • 150ml oat cream
  • Nettle Salt
  • 0,5dl VegeSun pea crush
  • 2 garlic cloves
  • 1/2tsp savory or black pepper

Mix the ingredients in a blender and spread on top of the pizza.

Fry in the oven with medium heat in 200 Celsius degrees for about 15 minutes until the pizza toppings have a bit of nice golden color in them.

Decorate with Nettle Pesto dry mix. It works as a perfect spice for any savory dish. 

Enjoy with friends! 

gluten-free Nettle Pesto Pizza

Read more about the benefits of broad beans and oats from our blog article: Eat the Seasons with the Healthy Nordic Diet.


 Photos: Aino Huotari