Vegan Spinach Artichoke Pizza Recipe

This vegan spinach artichoke pizza combines the creamy, flavorful qualities of the classic dip. It features garlic, lemon, and chili flavors, all while being completely dairy-free in a fun pizza format.

Ingredients

Artichoke White Sauce (makes extra)

• 1 cup canned and drained artichoke hearts (approximately 6–7 hearts)
• ½ cup cooked and rinsed chickpeas
• ½ cup raw cashews, soaked for at least 2 hours and drained
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, peeled
• 2 teaspoons capers
• 1 teaspoon light miso
• ⅛ teaspoon chili flakes
• Sea salt and ground black pepper to taste
• 6 tablespoons water

Pizza

• 1 lb prepared pizza dough, at room temperature
• 3 cups baby spinach, lightly packed

• 1 teaspoon olive oil, plus extra
• ½ teaspoon lemon juice
• Sea salt and ground black pepper to taste
• 1 small shallot, peeled and thinly sliced
• 1 cup canned and drained artichoke hearts (approximately 6–7 hearts), quartered
• Vegan "parmesan"
• Chili flakes or chili oil

Instructions

1. Place a pizza stone on the bottom rack of a cold oven preheating to 500°F. Let it warm for 30 minutes.
2. Prepare the artichoke white sauce. In a blender, combine artichoke hearts, chickpeas, cashews, lemon juice, olive oil, garlic, capers, miso, chili flakes, salt, pepper, and water. Blend until smooth and creamy, adding a bit more water if necessary. Adjust seasoning and set aside.
3. Dust your working surface and pizza peel with flour, or line the peel with parchment paper. Stretch the dough to a 12-inch circle, transferring it carefully to the peel. If using parchment, trim to leave a ½ inch border.
4. Ensure the pizza can slide off the peel easily by jiggling it; add more flour if it sticks.
5. Toss baby spinach in a bowl with olive oil, lemon juice, salt, and pepper. Spread half of the artichoke white sauce on the dough, layer with spinach, then drizzle more sauce on top. Add sliced shallots and quartered artichokes, drizzling with olive oil and seasoning the top.
6. Open the oven, and with care, slide the pizza from the peel onto the hot stone. Close the oven immediately.
7. Bake for 7 minutes, then rotate the pizza using the peel. Cook for an additional 5 minutes or until the crust is browning, spinach wilts fully, and shallots shrink.
8. Remove the pizza and top it with chili flakes and vegan "parmesan." Slice and serve hot.

Notes

• Thawed frozen artichoke hearts or canned artichokes can be used.
• If you lack a pizza stone or pizza peel, preheat the oven to 450°F and heat a half-sheet pan for about 5 minutes. Then, carefully pour olive oil into it, spreading it with a brush. Transfer the stretched dough to the pan, ensuring it sizzles. Top the pizza, bake, and check after 15 minutes, cooking longer if needed.

• Alternatively, you can place a pizza stone on the grill. Heat the grill to 500°F for 30 minutes.
• Feel free to add your favorite vegan cheese before the spinach, shallots, and artichokes.
• The recipe yields extra artichoke white sauce, which is excellent with pasta, as a dip, or a creamy dressing for salads.
• Cashews can be substituted with soaked sunflower seeds or pine nuts.