As a lover of both spinach dip and pizza, this recipe was sort of inevitable. I've been searching for a good vegan pizza recipe for a while, but, as Beyoncé says, "if you want a thing done well, you gotta do it yourself" (okay, I have no idea who said this, but I feel Bey is all about self-empowerment).
So there I was, randomly throwing things in a blender while dreaming of spinach dip, and somehow this garlicky spinach vegan pizza recipe was born. Did I accidentally eat the whole thing while recipe testing? Maybe. But that's for me to know and for you to (hopefully) never find out.
Garlicky Spinach Pizza
- Prep Time:10 mins
- Cook Time:12 mins
- Total Time:22 mins
- Servings:4
- Medium
- 3/4 cup chickpeas
- 3/4 cup cashews
- 1 cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoon freeze-dried garlic
- 1 tablespoon chopped basil
- 1 teaspoon oregano
- 1 cup + 1/2 cup spinach
- 4 small pizza bases
- Pumpkin seeds
Ingredients
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Step 1
Preheat the oven to 400°F. In a blender, combine chickpeas, cashews, almond milk, lemon juice, and garlic. Whizz together on high-speed until smooth.
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Step 2
Pour the garlic sauce into a small pot. Add the basil and oregano, and simmer on the stove-top over medium heat for 5-7 minutes.
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Step 3
Add 1 cup spinach and stir until the greens wilt. This should be about 2-3 minutes.
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Step 4
Divide the garlic-spinach sauce between four pizza bases, spreading it evenly across the surface.
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Step 5
Add the remaining 1/2 cup spinach and a sprinkle of pumpkin seeds.
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Step 6
Bake the pizzas in the oven for 12-15 minutes, or until the sauce has slightly browned. Allow them to cool, then slice the pizzas into wedges and serve.
This vegan pizza recipe would make a great addition to any summer barbecue. You can add whatever toppings you want; I'm feeling artichokes next time, but I've previously tried red pepper flakes and truffle oil with great success. Honestly, go wild. The world is your pizza.