fbpx

Quick Vegan Spinach Artichoke Pizza

Aug 2, 2018

Prep Time: 2 minutes   Cook Time: 15 minutes
Total Time: 14 minutes
Servings: 2-4

Ingredients for Vegan Spinach Artichoke Pizza

– 1 pre-made pizza crust
– 1/2 tsp olive oil
– 1 garlic clove diced
– 6 oz marinated artichoke hearts diced
– 3 cups baby spinach chopped
– 4 oz vegan cream cheese plain or herb & garlic
– 1/4 cup vegan mayo
– 1/4 tsp garlic powder
– salt and pepper to taste
– red pepper flakes optional

Instructions
1. Preheat oven according to pizza crust instructions.

2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently.
Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.

3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.

4. Remove from the oven, slice and enjoy!

*Source: This Savory Vegan

Loved this recipe? Check out our dairy-free recipes collection.

Creamy Garlic Dairy-Free Mashed Potatoes

In 2020, we partnered with plant-based dairy brand Elmhurst 1925 to create a mini Thanksgiving recipe ebook. These creamy, dreamy, garlicky dairy-free mashed potatoes are one of our favorite recipes from that collection. Far beyond bland, these spuds are flavored with...

Easy Plant-Based Tofu Satay with Broccoli

This high-protein, nutrient-dense tofu satay with broccoli is an easy way to zhuzh up the basics. It's really just tofu, broccoli, and rice, but the simple homemade peanut sauce transforms it into something you'll actually look forward to. The best thing about making...

Quick Gobi Matar (Cauliflower and Pea Curry)

You don't need a ton of time or ingredients to whip up a decent weeknight curry. This quick gobi matar (cauliflower and pea curry) is simple enough to throw together after work and makes for excellent leftovers. Beyond its belly-warming taste, it's also chok full of...

Pin It on Pinterest

Share This