plant-based sausage

Sponsored by Lightlife

Summer Pizza Is a Thing—And This Grilled, Plant-Based Sausage and Pesto Pizza Proves It

Ask anyone how they'd describe the perfect summer recipe, and you're likely to hear some of the following phrases: quick, no-oven, healthy, veggie-forward. And the best summer recipes? They're all of the above.

Cue this Lightlife Plant-Based Italian Sausage and pesto pizza that's entirely cooked on the grill, entirely veggie-powered, and entirely easy to make. (Mic drop.)

Made from ingredients you can actually pronounce and found in the meat section at your local grocery store, Lightlife Plant-Based Italian Sausage is packed with 16 grams of pea protein plus red bell pepper and oregano, giving each slice of this summery 'za a mouth-watering nutrition boost full of flavors you love. Plus, it's quick and simple to cook, making it a no-brainer option for those new to the world of plant-based proteins.

It's quick and simple to cook, making it a no-brainer option for those new to the world of plant-based proteins.

Homemade pesto, plant-based cheese, asparagus, and red onion round out the grilled pie that's streamlined enough to make on a weeknight (AKA no carefully julienning veggies required). It's officially pizza night.

Ready to make your own veggie-packed, plant-based sausage pizza? Get the recipe below.

Recipe and photos: Carla Contreras for Well+Good

Grilled Lightlife Plant-Based Italian Sausage and Pesto Pizza

This summery plant-based sausage pizza is easy enough to make on a weeknight, packed with veggies, and full of plant-based protein.

  • Prep Time
    30 minutes
  • Cook Time
    15 minutes
  • Servings
    4 people
  • Dietary
    Icon for vegan


  • Lightlife Plant-Based Italian Sausage
    1 package Lightlife Plant-Based Italian Sausage
  • pizza dough ball
    1 pizza dough ball (Pro tip: Call your local pizzeria and ask if they sell their dough)
  • extra-virgin olive oil
    3 Tbsp extra-virgin olive oil plus more for grilling
  • pesto sauce
    ¼ cup pesto sauce (recipe below)
  • asparagus,
    ¼ cup asparagus, blanched and chopped into 1/2-inch pieces
  • shredded vegan cheese
    ½ package shredded vegan cheese
  • red onion
    ¼ red onion sliced thin and soaked in filtered water for at least one hour
  • lemon
    1 lemon zest only, optional

Pesto sauce

  • extra-virgin olive oil
    ½ cup extra-virgin olive oil
  • garlic clove,
    1 garlic clove, minced
  • lemon
    1 lemon juice and zest
  • salted and roasted pepitas
    ¼ cup salted and roasted pepitas
  • basil leaves
    1 bunch basil leaves
  • salt
    tsp salt
  • freshly ground black pepper
    3–5 cranks freshly ground black pepper


Loading More Posts...