Spinach Artichoke Vegetarian Pizza Recipe

Spinach Artichoke Vegetarian Pizza

This springy artichoke vegetarian pizza has my heart! ?

If you know me well, you know that I don’t often (or ever) make just a regular cheese pizza – so this one is as vegetable-tastic as they come. Inspired by the infamous spinach artichoke dip, this pizza embodies everything you love about the dip (creamy! delicious!), but it’s lighter, brighter, and even more flavorful.

This recipe has a few layers of deliciousness starting with its base: a creamy artichoke spread. My goal was to create a luscious layer that doesn’t require a block of cream cheese (like the dip does) – and then it occurred to me that blending artichokes themselves would make a smooth, creamy sauce! So this pizza is really for the artichoke lovers (raising my hand!) because it uses artichokes two ways.

Spinach Artichoke Vegetarian Pizza

After the artichoke spread, I topped this vegetarian pizza with a thin layer of cheese, quartered artichokes, spinach, dollops of spinach pesto… and well, just look at our fun video to see how it all comes together (p.s. we had so much fun making that pinwheel of spinach!)


While I love making fun veggie pizza toppings, I don’t often make my own pizza crust, which is why I love using Angelic Bakehouse’s Flatzza™Crust. I’m a huge fan of Angelic Bakehouse. For years, I’ve been buying their breads and sprouted grain wraps, so I was excited when I first saw their pizza crusts pop up at my grocery store. The Flatzza™Crust is absolutely perfect with this pizza – it has a delightful crisp bite once it’s baked, which is the perfect contrast to all of the creamy toppings that I piled on.

Spinach pesto in a food processor

Plus, the Flatzza™Crust are not only tasty, but also nutritious! Like Angelic Bakehouse’s wraps, the crusts are made with 7 non-GMO sprouted whole grains. The blend includes some of my personal favorites, including wheat berries, quinoa, and millet. They pack the crust with protein and fiber, and they aren’t accompanied by any added sugars or filler ingredients. Because the grains are sprouted, I find them especially easy to digest.

I love having a pre-made pizza crust option that I feel good about so I that can focus on building delicious veggie flavor combinations on top. ?

Spinach Artichoke Vegetarian Pizza

I made a whole bunch of these pizzas for my extended family last weekend – they all loved it, and I hope you do too! It would be a great choice for a fun spring dinner, and with the crust already made, it’s easy to put together. Happy pizza-making! If you loved this recipe, try this loaded veggie vegan pizza next.

Spinach Artichoke Vegetarian Pizza

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Spinach Artichoke Vegetarian Pizza



Recipe type: Main dish

  • 1 cup canned white beans, drained and rinsed
  • 3 canned artichokes, halved
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ½ garlic clove
  • 3 tablespoons extra-virgin olive oil
  • ½ cup pepitas
  • ½ garlic clove
  • ¼ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 2 cups loose-packed spinach
  • ¼ cup extra-virgin olive oil
  • 1 Angelic Bakehouse Flatzza™ Crust
  • Several handfuls of fresh spinach
  • 1 cup white cheddar cheese
  • 4 canned artichokes, quartered
  • ½ cup finely chopped parsley
  • Handful of mint leaves
  • Handful of microgreens
  • Red pepper flakes, optional
  1. Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
  2. Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
  3. Preheat the oven to 400°F.
  4. Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
  5. Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.



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