- 1 Raw Pizza Dough Ball
- 2 Tablespoons Coarse Grind Cornmeal
- Olive Oil
- 1 large Onion
- 1 Tablespoon Light Brown Sugar
- 12 ounces Artichoke Hearts
- 5 ounces Spinach
- 8 ounces Vegan Cream Cheese
- 1 teaspoon Sea Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Fully plant-based, 10 ingredient, sweet and salty spinach artichoke pizza.
You honestly can’t ever go wrong with pizza. It’s such a total comfort food, fun to make and even more fun to eat!
Nothing against the traditional with a red sauce and cheese but sometimes I like to switch things up and experiment.
In comes this creamy, dreamy vegan spinach and artichoke dip but on pizza!
I like making homemade pizza dough but you can use store bought as well.
With already made dough, the recipe comes together quick and this pizza only takes about 12 minutes in the oven.
What has really stepped up my homemade pizza game, is buying the right pizza pans.
I’m not fan of the whole pizza peel and pizza stone thing as it’s messy and the stone is so heavy that you will never want to remove it from the oven.
The other trick is adding course corn meal to the pizza pans before adding the stretched dough.
This allows the hot air in the oven to flow evenly, get’s heat underneath the dough and allows the cooked pizza to slide off the pan easily!
For the spinach artichoke dip, you will need some vegan cream cheese. You can use whatever you have on hand, but this one is my favorite.
This recipe makes 2 medium size pizzas.
Caramelize The Onion & Sauté Spinach
Heat a large skillet then add olive oil and thinly sliced onion.
Stir to coat the onion slices in the oil then cover and reduce the heat to medium-low.
Caramelize for 20-30 minutes, stirring occasionally.
Next, add the light brown sugar, stir to combine then remove from the heat.
While the onions are doing their thing, heat a second skillet with a small amount of oil then add the spinach and a couple of tablespoons of water.
Cover and allow the spinach to wilt for 3-5 minutes on medium heat.
Make The Spinach Artichoke Dip
Build The Pizza
Place the room temperature pizza dough onto a clean and lightly floured surface.
Most pizza doughs makes two pizzas* so cut the dough into two.
Flour your hands then flatten the dough it into a disk.
Next, lightly press along the edges to create the crust.
Press with your fingers to flatten and lightly stretch and rotate until it is your desired shape, circle or rectangular.
Add about 1 Tablespoon of coarse cornmeal to the pizza pan or baking sheet then add the shaped pizza dough.
Next, add about half of the spinach and artichoke dip, spreading it evenly but leaving a border.
Now add half of the wilted spinach, half of the caramelized onions and half of the drained artichoke hearts.
*This recipe makes 2 pizzas. If your oven allows, make both pizzas at the same time or bake one at a time (which is what I do).
Use a large knife or pizza cutter to cut each pizza into 6 slices.
I like to drizzle my pizza with a bit of extra virgin olive oil and a sprinkle of red chili flakes.
Store any leftover pizza in an air-tight container in the refrigerator for up to 3 days.
Reheat the pizza in a dry skillet with a cover for 5-7 minutes on medium heat.