Spinach Artichoke Pizza

This delicious Spinach and Artichoke Pizza from  Everyday Vegan Eats by Zsu Dever is almost like having spinach-artichoke dip on spread over a pizza crust. With the added optional vegan cheese, it is ooey and gooey. The thinly sliced garlic cooks down to a mild and sweet flavor and the artichokes come out of the oven lightly browned. This pizza works wonderfully using a pizza stone, if you happen to have one.



  • 1/2 (10-ounce) bag frozen chopped spinach, thawed
  • 1/4 cup vegan cream cheese
  • 2 scallions, coarsely chopped
  • 1/2 tablespoon fresh lemon juice
  • Sea salt and fresh ground black pepper
  • 1 (6-ounce) jar artichoke hearts, rinsed and drained
  • 3 tablespoons olive oil, divided
4 garlic cloves, very thinly sliced
  • 1 pound pizza dough
  • 1/2 cup shredded vegan cheese (optional)


  1. Preheat the oven 450°F. Place the oven rack in the middle of the oven.
  2. Squeeze the excess moisture from the thawed spinach and transfer it to a food processor. Add the cream cheese, scallions, lemon juice, 1/4 teaspoon of salt, and black pepper, to taste. Process into a paste, scrapping down the sides of the bowl, as needed. Taste and adjust seasoning and set aside.
  3. Squeeze the excess moisture from the artichokes, chop them and transfer to a medium bowl. Add 1 tablespoon olive oil, garlic, and salt and pepper, to taste. Mix well and set aside.
  4. Divide the dough into 2 equal pieces. On parchment paper or a lightly floured, clean dry surface roll out one of the dough pieces into a 9-inch circle. Spread 1 tablespoon of oil on a baking sheet. Transfer the pizza dough to the baking sheet.
  5. Spread half of the spinach mixture over the dough using an off-set spatula or the back of a spoon. If using, sprinkle half of the cheese over the spinach. Add half of the artichoke mixture.
  6. Bake the pizza for 12 to 15 minutes, until the crust is golden brown and crisp. Slice and serve hot. Repeat with the other pizza dough.


Makes 2 (9-Inch) pizzas



From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.