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If you’ve taken a peek at my instagram account any time in the past week or so, you’ll see that I’ve gone a little pizza-crazy. Okay, so I posted pizzas twice both in my feed and my stories, but still. That’s 100% more pizza than I’ve posted the rest of the year, so it feels like a vegan keto pizza overload. In fact, I don’t think I posted any keto-friendly pizza in all of 2018… writing the recipes for my cookbook sort of took over my life, it seems.
Anyway, I had been posting mostly pizzas made with some store-bought cauliflower crusts. They’re pretty trendy right now, with even vegan cauli-crusts appearing in stores near me, so it seemed like the prime opportunity to experiment.
I had some fun with the store-bought crusts, but playing around with them just served to remind me that anything pre-made is generally pretty darn expensive, and so I decided just to stick to homemade variants. For this pizza, I dug deep (okay, not that deep) into my recipe archives and made the vegan fathead pizza recipe I initially posted a few years ago. It’s the one I always go back to, and I’ve been making it the exact same way for years now. You’ll notice that I also updated the pictures of that with this pizza because the old pictures were…a little lacking.
Anyway, I thought I’d share this super easy vegan pizza recipe here for some inspiration!
Notes on Making Vegan Keto Spinach Artichoke Pizza (gluten-free, nut-free, soy-free, dairy-free, egg-free)
- I used my vegan fathead pizza crust recipe I posted a few years ago for this pizza, and that is what the macros are based off of, but you could use any crust you’d like!
- I made the fathead crust, baked it for around 25 minutes (as the recipe instructions noted) and the topped it and put it back into the oven for another 10 minutes.
- I am obsessed with olives, but I know a lot of you are not. The olives are totally optional here. 🙂
- There are loads of whole-foods-based cream cheeses on the market now: Miyoko’s Kitchen, Kite Hill and Culcherd are just a few!
- You can reduce the carbs by replacing the non-dairy shredded cheese with 1/4 cup (60g) non-dairy cream cheese! This makes the topping a bit tangier. It’s really a matter of preference. 🙂
- The nutrition information is based off of the values in the USDA nutrition composition database, where possible. Keep in mind that different brands and varieties of ingredients can have different nutrient values, so your calculations may vary!
This vegan keto pizza is an easy dinner to throw together and is full of fiber, omega-3 fatty acids and protein.
- 1 recipe vegan keto fathead pizza crust or crust of choice
- 1 cup (160g) chopped, frozen spinach
- 1 cup (100g) artichoke hearts, chopped
- 1 oz (28g) olives of choice, chopped (optional, if you really don't like olives)
- 1/4 cup (28g) shredded non-dairy cheese (again, optional)
- 3 tbsp nutritional yeast (for serving)
- Preheat your oven to 350F (177C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together the spinach, artichoke hearts, olives and nondairy cheese.
- Place the crust on the prepped baking sheet and spread the spinach mixture evenly on the top.
- Bake for 12-15 minutes, until the nondairy cheese is melted and the spinach mixture is heated all the way through. Remove from the oven and let cool for about 5 minutes before slicing.
- Top with nutritional yeast to serve and enjoy!
You can reduce the carbs by replacing the non-dairy shredded cheese with non-dairy cream cheese!