Pizza is a food that I simply don’t think I could live without! Luckily, as long as it’s not loaded up with greasy pepperoni and sausage, it can be good for you. If you top it with vegan cheese, it may be better for you. And if you top it with plenty of vegetables, it will be extra good for you. That’s what I’ve done here with a luscious-tasting spinach-artichoke topping that was inspired by spinach-artichoke dip!

This spinach & artichoke flatbread pizza is served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests.

spinach & artichoke flatbread pizza

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• Author: Jackie Newgent
• Yield: 4 servings 1x

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Description

This spinach & artichoke flatbread pizza is served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests.

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Ingredients

Units USM Scale 1x2x3x

• 4 whole grain flatbreads or pocketless pitas
• 1/2 cup plain unsweetened cashew or other nut-based milk
• 1 1/2 tablespoons whole-wheat pastry flour
• 1 teaspoon grated fresh lemon zest
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon dried hot pepper flakes
• Pinch of freshly grated nutmeg
• 1 teaspoon extra-virgin olive oil
• 2 large garlic cloves, very thinly sliced crosswise
• 1 (6.5-ounce) jar marinated artichoke hearts, drained, chopped
• 1 (11-ounce) package fresh baby spinach
• 8 slices plant-based Swiss-style or other vegan cheese

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Instructions

1. Broil, grill, or toast the flatbreads until crisp and browned on both sides. Set aside on a rack.
2. Whisk together the plant-based milk, flour, lemon zest, salt, black pepper, hot pepper flakes, and nutmeg in a measuring cup or small mixing bowl. Set aside.
3. Heat the oil in a large deep skillet over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the milk mixture and whisk until thickened, about 1 minute. Stir in the artichoke hearts. Add the spinach a couple handfuls at a time and cook while tossing until spinach is fully wilted. Taste and adjust seasoning.
4. Using tongs, arrange the spinach mixture over the entire surface of each crisped flatbread. Arrange the plant-based cheese slices on top. Broil until the cheese melts, about 30 seconds. Transfer to a cutting board, cut into slices or wedges, and serve immediately.

Notes

Per serving: 460 calories, 160 calories from fat, 19g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 790mg sodium, 59g total carbohydrate, 10g dietary fiber, 4g sugars, 16g protein

For added interest, consider topping with pan-toasted pine nuts or black sesame seeds!

Nutrition

• Serving Size: 1 flatbread pizza

Jackie’s Culinary Nutrition Tips!

• When you make your own pizza, you’re able to decide exactly how much of every ingredient you want and adjust to your own taste and health preferences
• Plant-based cheese has come a long way since the 1900’s! Think beyond mozzarella when topping pizza for intrigue and consider the other toppings to determine the best pairing
• Spices such as black pepper, hot pepper flakes, and nutmeg elevate the flavors (and antioxidants!) of this spinach lover’s pizza
• When it’s a good match, add lemon zest or a squirt of lemon juice and you’ll be able to use a little less salt in a recipe and still have equally great taste