Vegan Spinach Artichoke Pizza

Vegan Spinach Artichoke Pizza

This vegan spinach artichoke pizza has all the velvety and flavourful qualities of the timeless dip with great deals of garlic, lemon, and chili, however it’s likewise completely dairy-free and in an incredibly enjoyable pizza format.

Overhead: up close image of a pizza with spinach and a creamy sauce. Pizza is shown on a worn wood background.An overhead shot of ingredients on a mottled grey background. There are: chickpeas, cashews, artichoke hearts, ground chillies, miso, capers, a lemon, garlic, a shallot, and baby spinach.

I have actually wished to publish a vegan spinach artichoke pizza dish on here for so long! I have actually had the in-depth note of the dish principle in my material organizer for over 2 years, so I think it had to do with time hehe. This ended up so tasty. It resembles having a lot of velvety spinach artichoke dip on an expanded and completely browned pizza crust. I usually take pleasure in the timeless dip with great deals of flatbread, so this meal simply makes good sense to me.

We begin by making a velvety artichoke white sauce with chickpeas and drenched cashews in the mix also. All of it is pureed into smooth excellence with garlic, lemon, chili, capers, and miso to improve the savouriness. This might shock you, however I usually purchase pizza dough from the supermarket or a pizzeria. Benefit is great! Often I’ll make this spelt dough or Jim Lahey’s no-knead dough though.

I coat a stack of spinach in olive oil and lemon juice, and location that on top prior to baking. It wilts right down to a best layer, nestling into the velvety sauce. Gently caramelized shallot pieces, quartered artichokes, vegan “parmesan” and ground chili/chili flakes/chili oil surface it off.

I enjoy to utilize a pizza stone when I make pizza in the house. It actually does assist to accomplish the crisp bottom and a mega-puffed crust. I utilized mine in the oven here, however if you have a grill, I discover it a lot simpler to utilize the stone that method. Flinging flour around with the pizza peel is less of a nuiossance when you’re outdoors:-RRB-

Hope you offer this vegan spinach artichoke pizza a shot! It actually resembles consuming the dip all easily packaged up on a puffy and golden brown pizza crust. So enjoyable ‘n’ beautiful for Spring! If you’re a fan of artichoke dips, you require to attempt my spicy pepperoncini, artichoke and kale dip too. Take pleasure in the rest of your week:-RRB-

An up close overhead shot of a thick creamy white sauce in a bowl.Overhead: up close image of an assembled, uncooked pizza.Overhead: image of a vegan spinach artichoke pizza. Pizza is shown on a worn wood background. A small bowl of creamy sauce is shown nearby.Overhead: up close image of a sliced pizza. The blade of a knife is nearby. Pizza is shown on a worn wood background.

Vegan Spinach Artichoke Pizza

This vegan spinach artichoke pizza is simply as velvety and rewarding as the timeless dip, however served in a practical pizza format:-RRB-

PREPARATION TIME 25 minutes COOK TIME 12 minutes OVERALL TIME 37 minutes

Course Main Dish Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer
  • Pizza Stone


Artichoke White Sauce (makes additional)

  • 1 cup canned and drained pipes artichoke hearts (6-7 hearts)
  • 1/2 cup prepared and washed chickpeas
  • 1/2 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled
  • 2 teaspoons capers
  • 1 teaspoon light miso
  • teaspoon chili flakes
  • sea salt and ground black pepper, to taste
  • 6 tablespoons water


  • 1 pound ready pizza dough at space temperature level
  • 3 cups infant spinach, gently jam-packed
  • 1 teaspoon olive oil, plus additional
  • 1/2 teaspoon lemon juice
  • sea salt and ground black pepper, to taste
  • 1 little shallot, peeled and sliced thin
  • 1 cup canned and drained pipes artichoke hearts (6-7 hearts), cut into quarters
  • vegan “parmesan”
  • chili flakes/chili oil


  • Lay a pizza stone on the bottom rack of a cold oven, guaranteeing that there suffices clearance above to move the pizza. Pre-heat the oven to 500 ° F. Let it pre-heat for thirty minutes.
  • Make the artichoke white sauce. In an upright mixer, integrate the artichoke hearts, chickpeas, cashews, lemon juice, olive oil, garlic, capers, miso, chili flakes, salt, pepper, and water. Run the mixer on high up until you have a smooth and velvety thick sauce. Scrape down the sides of the mixer midway or include a bit more water if you require to. Examine the sauce for flavoring, change if required, and reserved.
  • Dust your working surface area and a pizza peel with flour OR line the peel with a piece of parchment paper. Start extending the dough up until you have a 12-inch circle of even density. Thoroughly move the dough circle to the floured/papered peel. If you utilize the paper approach, cut the paper so that you have a 1/2 inch border around the circle of dough.
  • Wiggle the pizza peel to make sure that the pizza will come loose. If it’s sticking, thoroughly raise the edges and toss in a bit more flour up until it appears to loosen up from the peel.
  • In a big bowl, toss the infant spinach with the teaspoon of olive oil, lemon juice, salt and pepper to coat. Leading the circle of dough with half of the artichoke white sauce, spreading it out equally. Location the dressed spinach on top in an even layer and press it into the artichoke white sauce. Sprinkle a couple of spoonfuls of the artichoke white sauce throughout the top of the spinach. Then, top that layer with the chopped shallots and quartered artichokes. Provide the pizza a little drizzle of olive oil and season the top once again with salt and pepper.
  • Open the oven and with equivalent steps of care and performance, slide the pizza off of the peel and onto the hot stone with a couple of flicks of your wrist (or simply pull a tab of the parchment paper). Close the oven right away.
  • Let the pizza cook for 7 minutes. Open the oven and, utilizing the peel, turn the pizza. Prepare for an extra 5 minutes, or up until the leading crust is browning in areas, the spinach is totally wilted, and the shallots have actually diminished up a bit.
  • Eliminate the pizza from the oven. Leading the pizza with chili flakes and vegan “parmesan” if utilizing. Slice the pizza and serve hot.


  • You might utilize thawed frozen artichoke hearts or canned ones.
  • If you do not have a pizza stone/pizza peel, I would advise pre-heating the oven to 450 rather and warming a half sheet pan in there for about 5 minutes. Thoroughly get rid of the sheet pan from the oven and put a drizzle of olive oil into it. Move the oil around with a pastry brush or spatula, then rapidly and thoroughly move the extended dough to the sheet pan. You need to hear a sizzle. Leading the pizza and continue with baking, examining the pizza after 15 minutes and cooking it longer if required.
  • You might likewise utilize a pizza stone on the grill if you do not wish to warm up your cooking area. The approach is generally the very same: simply position the stone on the cold grill grates, close the cover, and heat the grill to 500 for thirty minutes.
  • If you like a specific kind of vegan cheese, do not hesitate to utilize it here! Simply spray it on top of the spinach layer prior to including the shallots and quartered artichokes.
  • I have you making additional artichoke white sauce due to the fact that regrettably you simply require a specific quantity of volume to get a mixer going. However! Additional sauce is fantastic with pasta, utilized as a dip, and even as a velvety dressing for a slaw/kale salad.
  • You might utilize drenched sunflower seeds or pine nuts rather of cashews!

Overhead: up close image of a sliced vegan spinach artichoke pizza. The blade of a knife is nearby. Pizza is shown on a worn wood background. Program Conceal 9 remarks

  • R. Young

    Excellent dish! Can you utilize frozen artichoke hearts? Reply

    • Laura

      You can! Simply thaw them out and pat dry prior to continuing with the dish. Simply a FYI that I discuss this in the very first dish note in addition to a couple of other ideas and replacement tips;-RRB– L Reply

  • Catherine S.

    Looks tasty! Can you freeze the additional sauce? Reply

    • Laura

      Hey There Catherine!
      I believe the sauce would freeze fine in an airtight container.
      – L Reply

  • Julea

    5 stars
    This pizza was AMAZING! What a terrific development. Thank you, Laura! We will absolutely be having this one once again:-RRB- Reply

  • Erin

    So great! Will absolutely make this once again. Reply

  • Melanie M

    5 stars
    This was SO great! I ‘d think about making the miso artichoke sauce simply as a dip. Another exceptional dish from First Mess! Reply

  • Megan

    5 stars
    This was such a gratifying vegan pizza dish! Really delicious on lots of levels and likewise well filling. I actually enjoyed it and anticipate making it once again. Reply

  • Megan

    5 stars
    This was such a gratifying vegan pizza dish! Really delicious on lots of levels and likewise well filling. I can’t wait to make it once again. Reply

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