A couple weeks ago I posted a recipe for easy 15 minute flatbread and I have been obsessed with them ever since. This week I am using them as a base for these incredible spinach and artichoke pizzas. This recipe is hassle free and comes together in less than 30 minutes. These mini pizzas make a great lunch or dinner that’s perfect for sharing.
One of my favorite things about this recipe is that there is no baking required! I am still without an oven so I have been adapting recipes to use a stovetop only. I never realized how much time it saved to cook more stuff on a burner rather than in the oven. When I make this recipe I use one pan to cook my flatbreads and another to cook the toppings and sauce so it’s efficient and doesn’t waste a lot of dishes.
These delicious pizzas are oil-free, sugar-free, and vegan. All of the ingredients are healthy wholesome foods that I am proud to use in my kitchen. Not only is this recipe incredibly tasty, but it also nourishes your body with healthy vitamins and minerals. The flatbreads provide you with a serving of whole grains and the spinach is a nutrient dense power house. You can feel great about enjoying this food knowing that it is healthy and wholesome.
Easy flatbread pizzas made with fresh flatbread, creamy cashew sauce, garlicky sautéed spinach and artichokes, and topped with vegan parmesan and oregano.
- 1 recipe 15 minute flatbread (see notes)
- 4 cloves garlic minced
- 2 packed cups baby spinach
- 1 14 oz can artichoke hearts, chopped
- 1/3 cup vegan parmesan cheese (see notes)
- dried oregano, to taste
- 1/2 tsp sea salt
- 1 cup raw cashews (soaked in water for at least 4 hours)
- 3/4 cup unsweetened almond milk
- 3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3/4 tsp apple cider vinegar
- 2 tbsp nutritional yeast flakes
Start by making the flatbread. Once the ingredients are mixed together, divide the dough into 4 equal parts. Rest for 10 minutes and then roll out flat. Cook flatbread on a skillet for 3 minutes per side.
While flatbread is cooking, add garlic to another skillet over medium heat. Sauté for 1-2 minutes until golden, then add the chopped artichokes, spinach, and 1/2 tsp salt. Continue to cook for 5 more minutes, stirring often, until spinach is wilted.
Drain the cashews and add them to a blender along with all other cashew cream sauce ingredients, blend on high for 1 minute, until smooth.
In the skillet with the spinach and artichokes, use a spatula to push everything to one side of the pan. Pour the cashew cream sauce into the other side, continue to cook until sauce is warm.
Assemble pizzas: Start with a warm flatbread and spread cashew cream sauce over the top. Then add a generous spoonful of the spinach and artichoke mixture. Top with vegan parmesan cheese, and dried oregano. Enjoy right away!
I hope you enjoy this tasty recipe as much as I do! If you tried this at home leave me a comment. If you would like a fresh vegan recipe sent to your inbox each week please subscribe below. Thanks for reading!