This Easy Spinach Artichoke Pizza comes together in a pinch, so it makes for a great quick lunch or dinner (or breakfast, I won’t judge 😉). From start to finish this recipe takes about 25-30 minutes to make, with a gluten-free buckwheat flour crust. No yeast required, no rising time, just a simple mix and bake dough.
I took inspiration from the delicious combo that is spinach and artichoke, sautéed with a little extra garlic for flavour and topped my pizza with a little vegan mozzarella too. You can opt to add a white sauce base, perhaps a little cashew cream base, or even a red marinara sauce if you prefer. I skipped it, and instead used a generous hand with the vegan cheese. You’d be surprised how flavourful this pizza is, even though it’s minimal in ingredients and simple to make.
The best thing about this pizza is that it’s actually incredibly pantry friendly, so even if you’re low on fresh ingredients, you can still whip up this pie. You can use frozen spinach and sauté to defrost, and canned artichoke hearts work incredibly well! This recipe is vegan, gluten free and can be made oil-free as well.
So what’s in this Easy Spinach Artichoke Pizza?
Salt + pepper
Red chili flakes (a must in my book!)
Secrets to success
To make this crust, I adapted this simple recipe from Simple Vegan Blog. I added a lot more water than noted, in order to achieve a dough like texture, and generally the best thing to do is go by texture. Add water slowly and in small parts until you achieve a dough, and if you feel like your dough needs more moisture, add a little more. Gluten free flours can be finnicky and vary a little depending on variety and also brand used.
If you want to make this pizza even easier, you can also use a storebought pizza crust, or frozen crust.
if you like this recipe, try one of these fab pizzas!
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Preheat the oven to 400F while you prepare your dough.
In a mixing bowl, combine buckwheat flour, salt and water. Start by mixing with a spatula and then use your hands to gently knead the dough until it pulls away from the edges of the bowl and is workable. You can add more flour or water as needed to adjust texture.
Flatten dough on a parchment paper, or baking mat lined baking tray in a pizza shape (or shape of choice) and bake for 5 minutes.
While your dough is baking, sauté spinach with garlic and artichokes until fragrant. Season with salt and pepper to taste and top your baked pizza crust after the first bake. Add vegan mozzarella, and return the pizza to the oven (with toppings) for another 10 or so minutes.
Top with additional salt and pepper as needed, and chili flakes if using. A drizzle of truffle oil also makes a wonderful addition.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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