This Spinach Artichoke Pizza has the perfect one-bowl chewy crust and is topped with the best homemade cashew cheese plus a savory spinach artichoke mixture! Paleo, Vegan, gluten free, dairy free, egg free and sugar free.
If you’re familiar with my blog then you know I’m a spinach artichoke fan. As in, I try to find a way to make spinach artichoke EVERYTHING.
From twice baked potatoes, to chicken, dips, soup, burgers, spaghetti squash boats and even a breakfast casserole, I’m game for anything!
This pizza just HAD to happen. Since my vegan spinach artichoke dip is such a hit, a vegan pizza version was just destined to be incredible!
What You Need to Make Spinach Artichoke Pizza
There are three parts to this recipe – the crust, cheese sauce, and spinach artichoke mixture.
It’s not a complicated recipe though! The crust is made all in one bowl and the cheese sauce in a blender. Here’s what you’ll need to prepare the pizza:
Crust:
- flaxseed meal
- water
- blanched almond flour
- tapioca flour or arrowroot starch
- coconut flour
- onion powder
- garlic powder
- fine sea salt
- warm water
- avocado oil or light olive oil
- apple cider vinegar
Cheese sauce:
- raw cashews
- fresh lemon juice
- warm water or almond milk
- avocado oil or light flavored olive oil
- garlic powder
- sea salt
- nutritional yeast
Spinach Artichoke Mixture:
- avocado oil or other cooking fat
- garlic
- canned artichoke hearts
- fresh spinach (or frozen – see note)
How To Make Spinach Artichoke Pizza
- Start with the crust. Preheat your oven to 425° F and line a pizza pan or baking sheet with parchment paper.
- Prepare the flax egg – 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water, allowed to sit for 10 minutes
- In a large mixing bowl, combine the almond flour, tapioca or arrowroot, coconut flour, onion and garlic powder, Italian seasoning, and salt. Stir well to fully combine.
- In a measuring cup, combine the water, oil, and vinegar then pour into the dry mixture and stir to combine. Stir in the flax egg to form a dough. Allow the dough to sit a minute and if it’s still too wet to spread, stir in the additional tablespoon of coconut flour.
- Sprinkle extra tapioca or arrowroot on your parchment lined baking sheet, place dough on the sheet and sprinkle with more tapioca/arrowroot if it’s sticky. Feel free to use as much as necessary.
- Work the dough into a 10-12” circle depending on how thin you want the crust, then bake in the preheated oven for 12 minutes or until set.
- While the crust bakes, prepare the cheese sauce. You can also make this ahead of time. Place all ingredients in a small-medium high speed blender and blend until very smooth and creamy.
- Heat a large skillet over medium heat and add the avocado oil. Cook the garlic about 45 seconds until fragrant, then stir in the artichoke hearts and spinach and cook until the spinach wilts.
- Spread 1/2 of the cheese sauce over the partially baked crust. Top with the spinach artichoke mixture, then spoon the remaining cheese sauce over the top (so there will be some on each slice). Continue to bake in the preheated oven for 10 more minutes or until crust is golden, then serve right away.
Tips for Cashew Cheese Sauce
For the amount of cheese sauce I use for the pizza, I like to use a smaller blender like a Nutri Bullet.
A larger blender is sometimes just too much for the small amount of ingredients and it can be difficult to get the sauce really creamy.
Depending on your blender, you might have to pulse and scrape down the sides a few times before everything blends well and is nice and smooth. Be patient – the end result is well worth it!
There is no special order you need to add the ingredients to the blender – just throw everything in and blend!
Tips for Working with the Pizza Dough
Paleo doughs are sometimes tricky because even if you measure everything perfectly, slight differences in brands of flours can make your dough either more wet or more dry.
This is especially true when your dough uses coconut flour – as this one does.
As a general rule, do not add any more coconut flour to a recipe than what is written – if can dry the batter or dough out too much. I give you the option here to add an additional tablespoon of coconut flour, and you may not need it.
Additionally, feel free to add extra tapioca or arrowroot to the dough as you’re spreading it out. This won’t dry the dough out too much and adds a stretchy quality to the crust.
I like to spread the dough out using the heel of my hand using quick motions since it can still be a little sticky even with the correct amount of ingredients. It may take a little practice but the pizza crust turns out perfectly!
I hope you’re ready for a delicious, egg free, grain free, and dairy free pizza! Grab your ingredients and preheat your oven – let’s go!
Spinach Artichoke Pizza {Paleo, Vegan}
Spinach Artichoke Pizza {Paleo, Vegan}
Ingredients
Crust:
- 1 flax egg - 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water allowed to sit for 10 minutes
- 3/4 cup blanched almond flour
- 3/4 cup tapioca flour plus more as needed to spread the dough
- 1/4 cup coconut flour + 1 tbsp, only if needed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp fine grain sea salt
- 1/3 cup warm water
- 1/3 cup avocado oil or light flavored olive oil
- 2 tsp apple cider vinegar
Cheese sauce:
- 1 cup raw cashews
- 2 1/2 Tbsp fresh lemon juice
- 1/3 cup warm water or almond milk
- 2 Tbsp avocado oil or light flavored olive oil
- 3/4 tsp garlic powder
- 3/4 tsp sea salt
- 2 Tbsp nutritional yeast
Spinach Artichoke Mixture:
- 1 Tbsp avocado oil
- 3 cloves garlic minced
- 12 oz artichoke hearts drained and chopped
- 2 cups fresh spinach chopped*
Instructions
Crust:
-
Preheat your oven to 425° F and line a pizza pan or baking sheet with parchment paper.
-
Prepare the flax egg - 1 Tbsp flaxseed meal mixed with 3 Tbsp warm water, allowed to sit for 10 minutes
-
In a large mixing bowl, combine the almond flour, tapioca or arrowroot, coconut flour, onion and garlic powder, Italian seasoning, and salt. Stir well to fully combine.
-
In a measuring cup, combine the water, oil, and vinegar then pour into the dry mixture and stir to combine. Stir in the flax egg to form a dough. Allow the dough to sit a minute and if it’s still too wet to spread, stir in the additional Tbsp of coconut flour.
-
Sprinkle extra tapioca or arrowroot on your parchment lined baking sheet, place dough on the sheet and sprinkle with more tapioca/arrowroot if it’s sticky. Feel free to use as much as necessary.
-
Work the dough into a 10-12” circle depending on how thin you want the crust.
-
bake in the preheated oven for 12 minutes or until set.
Cheese Sauce:
-
While the crust bakes, prepare the cheese sauce. You can also make this ahead of time. Place all ingredients in a small-medium high speed blender and blend until very smooth and creamy.
Spinach Artichoke Mixture:
-
Heat a large skillet over medium heat and add the avocado oil. Cook the garlic about 45 seconds until fragrant, then stir in the artichoke hearts and spinach and cook until the spinach wilts.
-
Spread 1/2 of the cheese sauce over the partially baked crust. Top with the spinach artichoke mixture, then spoon the remaining cheese sauce over the top (so there will be some on each slice). Continue to bake in the preheated oven for 10 more minutes or until crust is golden. Serve right away and enjoy! Store leftovers tightly covered in the refrigerator for up to 4 days.
Recipe Notes
*You can also use about 1/2 cup frozen chopped spinach, thawed and drained with paper towels.
Nutrition
Shop Products and Ingredients:
Want More Paleo + Vegan Recipes? Try One of These!
Spinach Artichoke Twice Baked Potatoes
Butternut Squash Salad with Poppy Seed Dressing
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Can’t wait to try it! Do the cashews have to be presoaked?
I can’t have almond or coconut flour, do you think cassava flour would work instead?
I have made this with Cassava flour because I have to stay away from coconut for 3 months. I am sure using all cassava flour would work. Love this recipe! I have made it 3 times. This last time I brought it to someone’s house for dinner and people who are meat-eaters and picky even liked it!!
Can I sub the almond flour for tigernut flour for nut-free?
If I’m not avoiding animal products, could I use an egg in place of the flax egg?
I want to cook the pizza in a pizza oven in our traeger grill. Can I just place all the ingredients on top of the raw dough and put it in the oven?
I will definitely try this recipe. I am new to Paleo Running Mom, but have loved reading and trying the recipes! I love this site!! Thank you and Happy Mother’s Day!
Hi Michele! This pizza looks DIVINE and I cannot wait to make it! However, my oven just short circuited and I am on the hunt for a new one. Do you have any recommendations? I figure a recipe developer is the best person to ask!
This was Sunday dinner tonight and it was amazing!!! Parent and kid approved.
One of my favorite homemade pizzas so far!! We’ve made two of these two days in a row now because we’re slightly obsessed. Thanks for the recipe!!
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Love this recipe! My favorite go-to for dinner. My non-vegan friends tried it and liked it too. I gave a piece to a friend and she says she now craves it!!
I usually pile it high with veggies. I add broccoli and other veggies to the spinach and artichoke.
This is, hands down, the best pizza crust. Even non-Paleo eaters love it. I can finally have pizza nights with my family! Thanks 😊
Spinach Artichoke Pizza is amazing and very nutritious, I will follow the recipe to make it for my son to enjoy. Thank you for sharing. poppy playtime
You have a typo in your recipe! I made the cheese sauce according to the directions I printed and its like nut butter. When I scrolled up you have water or almond milk listed in your text. You need to update your recipe card.