Recipe

You'd Never Guess That This Garlicky Spinach Pizza Is Vegan

By Jody Brimacombe at University of St. Andrews

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
Ingredients
  • 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

Jody Brimacombe

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.

Jody Brimacombe

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.

Jody Brimacombe

Step 3

Add 1 cup spinach and stir until the greens wilt. This should be about 2-3 minutes.

Jody Brimacombe

Step 4

Divide the garlic-spinach sauce between four pizza bases, spreading it evenly across the surface.

Jody Brimacombe

Step 5

Add the remaining 1/2 cup spinach and a sprinkle of pumpkin seeds.

Jody Brimacombe

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.

Jody Brimacombe

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.