Spicy Grilled Vegan Pizzas with Summer Squash and Pine Nuts

Spicy Grilled Vegan Pizzas with Summer Squash and Pine Nuts

By: Whole Foods Market®

Pizza night gets a fresh, light and summery makeover — with ease thanks to pre-made pizza dough. Don’t fret though, these pies have big flavor from an herb sauce spiked with plenty of chile flakes. The recipe calls for cilantro, parsley and mint, but use whatever fresh herbs you have handy.


  • 1/3 cup loosely packed fresh cilantro leaves
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 2 cloves garlic, chopped
  • 3/4 teaspoon plus pinch coarse sea salt, divided
  • 1/4 teaspoon crushed red chile flakes, plus more for sprinkling
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 medium summer squash or zucchini
  • 1 pound whole wheat pizza dough, thawed if frozen
  • 1 medium sweet onion, very thinly sliced
  • 1/4 cup pine nuts, toasted and chopped


Combine cilantro, parsley, mint, garlic, 3/4 teaspoon of the salt, chile flakes and 3 tablespoons of the oil in a food processor. Pulse just until herbs are chopped. Scrape down the sides of the processor. With the motor running, add 1 tablespoon water.

Using a vegetable peeler, shave squash in thin lengthwise ribbons until you have about 2 cups, with just the seedy core remaining; discard core or reserve for another use. Toss ribbons with remaining pinch salt.

Prepare a grill for medium heat cooking. Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter. Brush both sides with remaining 1 tablespoon oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.

Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently. Transfer crusts, browned-side up, back to the baking sheets. Layer evenly with onion and squash ribbons, and drizzle evenly with herb mixture. Slide pizzas 2 at a time back on the grill. Cover grill and cook until bottoms are browned and vegetables are softened, about 5 minutes, rotating pizzas frequently. Sprinkle pizzas with pine nuts and chile flakes, and drizzle lightly with oil.

Nutritional Info

Serves 4 to 6, dairy free, high fiber, vegan, vegetarian.

Per Serving: 380 calories (190 from fat), 21g total fat, 2.5g saturated fat, 0mg cholesterol, 700mg sodium, 44g carbohydrate (7g dietary fiber, 5g sugar), 13g protein

Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

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