Breakfast Pesto Pizza

Pizza for breakfast? Absolutely! This warm, savory dish comes together in just a couple of minutes for a quick and delicious breakfast.

Two servings

10 mins

10 mins

20 mins


  • Two whole-grain tortillas (whole wheat, corn, sprouted grain, or brown rice)
  • 1/2 cup pumpkin seeds
  • Two cloves garlic
  • Two tbsps nutritional yeast
  • Two tbsps lemon juice
  • 1/4 tsp salt
  • Two 1/2 cups baby spinach
  • 1/2 cup fresh basil
  • 1/3-1/2 cup water
  • Two purple potatoes thinly sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup frozen corn thawed


  1. Preheat the oven or toaster oven to 400°F.
  2. In a blender or food processor, combine all the ingredients for the pesto. Puree for 30 seconds, or until creamy, scraping down the sides as needed.
  3. Place the tortillas on a baking sheet and spread the pesto into a thick, even layer.
  4. Top with the tortilla with potatoes, red onions, corn, and spinach.
  5. Bake until the tortillas start to brown and the toppings are cooked and soft, about 10 minutes.
  6. Top with avocado and season with salt and pepper.
  7. Cut into slices and enjoy!

Chef Notes

Pesto Variations

For different flavors, substitute the basil with other fresh herbs, such as parsley, mint, and cilantro. You can also mix and match.

Topping Ideas

You can use any leftover cooked or raw vegetables as toppings, such as broccoli florets, sliced bell peppers, sliced mushrooms,and diced sweet potatoes. Be sure the vegetables are in small pieces so that they fully cook after 10 minutes in the oven.

Breakfast Burrito

Instead of cutting into slices, roll up the tortilla for a breakfast burrito.

Leave a Comment