• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Basil Pesto Ricotta Cheese Pizza

4.4/5 rating (5 votes)
  • Serves: 2
  • Author: Bhaktin Christina
  • Visits: 27535
Basil Pesto Ricotta Cheese Pizza


Very easy to make and all homemade! This unique pizza has a yeast free thick crust that is drenched in basil pesto and fresh ricotta cheese!


For the crust:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup of plain yogurt or buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the pesto:

  • 2 cups packed with fresh basil leaves
  • 1/2 cup ricotta cheese
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • dash of hing
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp lemon or lime juice


  • Ricotta cheese
  • fresh sliced tomatoes
  • chopped fresh basil leaves


  1. Preheat oven to 450F/232C. First we are going to make the crust. Place all the dry ingredients into a mixing bowl and mix all together until fully combined. Then add the yogurt or buttermilk and mix into a dough. If the dough is too sticky then add more flour. If it is too dry then add more yogurt until you have a nice dough like this.

  2. Next, flour a counter surface and begin rolling out the dough to the size of your pizza pan.

  3. It is best to use a pizza stone or cast iron plate like this. It helps to get a nice and crunchy crust on the bottom and soft on top. Flour the pizza pan with a little flour and some grainy semolina.

  4. Then place the rolled out pizza dough on top of the pizza pan. Begin folding in the edge in order to form a thicker crust all around. Then take a fork and poke many holes in the center. The reason for the holes is because when we pre-cook the pizza dough, it will begin to form bubbles and we want to prevent this. Now place in the preheated oven for 10 minutes. We do not want to cook the dough fully because we are going to cook it again with all the toppings.

  5. While the crust is precooking, let's make the basil pesto. Very easy, just place all the pesto ingredients into a blender.

  6. Blend until smooth.

  7. That's it!

  8. Now the pizza dough should be done. Here is what it looks like. Again the crust should not be fully cooked yet.

  9. Now pour the basil pesto on top of the pizza crust. You don't have to use all the pesto, just enough to nicely coat the crust.

  10. Next top the pizza with ricotta cheese. You can use as much as you like.

  11. Next slice up a couple fresh tomatoes and place on top. Then sprinkle with a little salt and pepper and you are ready to put it back in the over. Cook for another 10 more minutes and you are done!

  12. Here is what it looks like when you take it out of the oven! I also sprinkled some fresh chopped basil at the end as well.

  13. Now you are ready to offer to Kṛṣṇa with love and devotion!

Share this recipe

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  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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