This pizza is creamy, savory, and super easy to make! When I think of my favorite pizza I think of a veggie pizza with a thick, chewy crust. This spinach artichoke pizza is all of that plus more. Instead of the traditional marinara sauce we substituted it with vegan cream cheese and topped it with artichokes and leafy green spinach. This pie is simple to make and can be stored in the freezer for meals later in the week.
To make this pizza dough you only need 6 main ingredients, flour, water, oil, yeast, salt and agave. You can also add additional seasoning to flavor your dough. Some of my favorites include oregano, basil, thyme and garlic.
With this pizza you do not have to use a stand mixer. You just need your good ole hands to knead the dough into a ball. This dough does not require a ton of kneading but just enough to make sure the dough forms into a large ball around 3-5 minutes.
After kneading the dough you will place it back in the bowl and cover it with a kitchen linen and place it in a dark and warm area for about 30 minutes. I usually place it in my microwave or pantry. The yeast in the dough will allow it to rise, almost doubling in size.
Now to my favorite part, rolling out the dough. I love how you can shape your pizza dough into any shapes and sizes that you want. For this pizza I separated the dough 2 sections making 2 large pizzas. However, in the past I have separated them into 4 smaller pizzas and put the extra one in the freezer for later on in the week. Talk about an easy meal prep!
To make the pizza crust thick I folded 1/2 inch to 1 inch from the outside of the pizza then gently compressed the dough. You will then transfer the pizza dough onto a greased pizza pan, drizzle with oil, and pre bake for 5 minutes at 400 degrees.
While your crust is prebaking you will make the spinach and artichoke pizza topping. Place the cream cheese in a small pan on medium heat stirring occasionally making sure the cheese doesn’t burn. When the cream cheese starts to melt stir in the artichokes and spinach. This part should not take more than 5 minutes. You will notice the cheese melts pretty quickly. You can add optional crushed red pepper for an extra kick of spice.
After the pizza has prebaked take the pizza out and spread the spinach, artichoke, and cheese topping in the middle of the pizza evenly. Place the pizza back in the oven and bake for an additional 10 minutes. To get a golden brown crust brush melted vegan butter on the crust, and broil for 2 more additional minutes. Just be careful and watch your pizza like a hawk while broiling. It will burn very easily. Let cool, cut, and enjoy!
This Spinach Artichoke Pizza is:
If you make this Spinach Artichoke Pizza I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
- Want your pizza extra crispy? Melt vegan butter and brush on the crust. Turn your oven on broil and bake for an additional 2 more minutes. Watch it closely because the pizza will burn easily.
- Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
- Are you not vegan? Substitute vegan cream cheese for regular cream cheese.
Spinach Artichoke Pizza
This pizza is creamy, savory, and super easy to make! When I think of my favorite pizza I think of a veggie pizza with a thick, chewy crust. This spinach artichoke pizza is all of that plus more.
- 1 tsp of Agave or maple syrup
- 2 tsp of active dry yeast or 1 packet
- 1 cup of warm water 105° -110° fahrenheit.
- 1 Tbsp of olive oil
- 1 tsp of salt
- 3 cups of flour
- 1 tsp of dried oregano, basil, garlic, and thyme (optional)
- 8 ounces or one container of vegan cream cheese
- 3 cups of spinach
- 14 ounces or 1 can of artichoke hearts
- 1 tsp of crushed red pepper (optional)
- Preheat the oven to 400 degrees fahrenheit (204 c).
- In a small bowl, mix the warm water and yeast and set aside. The yeast should start to foam in the bowl of water. Be careful not to make your water to warm or the yeast will not foam correctly.
- Mix the flour, agave, salt, and warm water and yeast together in a bowl. Add oregano, basil, garlic and thyme to the bowl (optional).
- Knead dough for 3-5 minutes forming it into a ball. Add a Tbsp of water if it is still to dry.
- Cover dough with a kitchen linen and place in a dark and warm place for 30 minutes. Allowing dough to rise almost doubling in size.
- Prepare the spinach and artichoke pizza topping. Heat your small pot over medium heat and add the cream cheese. Stir until melted into a creamy sauce.
- Add the spinach, artichoke and pepper flakes (optional) and mix. Set aside.
- Roll out the dough using a rolling pin. I use parchment paper for the surface but a clean counter will work. If you notice the dough sticking add 1 tsp of flour to the surface. Fold 1/2 to 1 inch from the edge of the pizza toward the middle to create a thick crust.
- Spray your pizza pan with non stick oil and pre-bake the pizza dough for 5 minutes.
- Take pizza out and spread the pizza filling evenly on the pizza and bake for 10 minutes or until crust is golden brown. Want your crust golden brown? See recipe notes.
- Leftovers will last in the refrigerator for 2 to 3 days. Place in the freezer for up to a month.