The Perfect Summer Pizza

This colorful pizza is an ode to all things summer. It has a high-protein chick pea flour crust that cooks quickly, a decadent creamy basil pesto, and a whole bunch of rainbow veggies. It's all the things I love best about this wonderful time of year!

This is definitely a pizza that checks all the boxes: it's easy to make yet seems impressive, is much better for the body than a traditional pizza, and can be adapted to use whatever summer veggies you love best. Plus I'm convinced that pretty much everything this time of year should have pesto on it, don't you think??

I'm so excited for this recipe and can't wait for you to try it!

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Double Macadamia Love

By now I'm sure you're all well aware of my immense love of macadamia nuts. I've worked closely with Mauna Loa Macadamias for years and can honestly say that their macadamias are one of my most cherished, favorite foods on the planet. They're delightfully buttery, crunchy, and indulgent, plus incredibly versatile.

Because I'm such a macadamia lover, this recipe uses them in two different ways: in the crust AND in the pesto! Macadamias are decadent and creamy, so they're a wonderful textural element in recipes. In this case, they add just the right amount of fat and texture to the crust to make it feel special and they add a delightful creaminess to the pesto.

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Good For the Body

Unlike many pizzas, this recipe is loaded with nourishing ingredients thanks to a few upgrades. Most importantly, this crust is an adaptation of my favorite chick pea flour flatbread, Farinata. Make sure to check out my Farinata guide for lots of tips, examples, and step-by-step photos. Traditional farinata is made from just two ingredients: chick pea flour and water. How cool is that?? In this version, ground macadamias add a bit of texture and some lusciousness to the batter.

The pesto has a few nutritional upgrades too. While many recipes call for a bunch of oil and/or cheese to provide body, this version uses avocado and, you guessed it, my favorite tropical nuts once again! It's decadent and rich and creamy, but all of that wonderful decadence comes from plants. (Hint: make a double batch of this pesto since you'll want to put it on everything!).

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Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Macadamias. The star of the show! You'll use them to add fat and a luscious texture to both the crust and the pesto. I love to use Mauna Loa Unsalted Macadamias in this recipe.
• Chick pea flour. Chick pea flour is a nutrient-dense, inexpensive, one-ingredient wonder that can be found at most health food stores. It's also easily available online. Make sure to check out my other chick pea flour recipes too!
• Salt
• Olive oil
• Fresh basil
• Ripe avocado
• Lemon. You'll use the juice for the pesto. If you're a lemon lover, make sure to zest the lemon before cutting it and use the zest to top the pizza later!
• Toppings of choice. Here I've shown blanched broccoli, baby bell peppers, thinly-sliced zucchini, multi-colored tomatoes, fresh basil leaves, and freshly-ground black pepper, but you can use whatever you love most.

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Closing Thoughts

Let's not forget the most important part: toppings!! Feel free to top this pizza however you like. As shown here, I used a whole bunch of fresh, colorful veggies, but you can really take this pizza in whatever direction you wish.

Talk about a summer pizza win! This beauty is loaded up with all my favorite summer produce. On top of that, it comes together quickly, requires just a few whole-food ingredients, and is much better for the body than most pizza options. I can assure you we'll be making this pizza again and again all throughout basil season, and I hope you will too!

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Blackberry Limoncello Gin Smash

Loaded Lemon Hummus

Grilled and Raw Spring Salad

Loaded Mediterranean Salad

Berry Cookie Crunch Nicecream Cake

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Disclosure: This recipe has been developed through a paid partnership with Mauna Loa Macadamias. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.