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Vegan Spinach Pizza

Orange Icon  Vegan Spinach Pizza

Orange Icon  Vegan Spinach Pizza

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Submitted by: Edward Cercone

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 1

My Italian husband says this is the best pizza he ever ate. I can't eat dairy so I use vegan cashew ricotta. I haven't put a recipe on here in years...believe me, this one is worth it!

  • 1 1/2 c. cashews, raw, organic
  • 3 tbs. lemon juice, pure, organic
  • 1 garlic, fresh, organic
  • sea salt, unrefined and pure to taste
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 28 oz. tomatoes, whole, peeled, canned, organic
  • sea salt, unrefined and pure to taste
  • Italian herbs or seasoning, organic to taste
  • 1 tbs. honey, raw, unfiltered, organic
  • 2 garlic, fresh, organic
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 3 c. spinach, baby, fresh, organic
  • 8 slc. sprouted whole grain bread, from organic grains

First, make the vegan ricotta. You can make it a few days ahead if you want; it will keep in the fridge. Soak raw cashews in water for 2 hours. Drain, and puree in a food processor with the juice of 1 lemon, 1 clove of garlic and salt to taste.

When you're ready to make the pizza, preheat oven to 350ºF. Drizzle good olive oil on both sides of slices of sprouted grain bread and put in the oven to crisp up, turning a few times till it's pretty crispy all the way through.

Use good Italian tomatoes; I like the San Marzano whole peeled ones. Take them out, chop them up. Leave the juice - it can't be runny or the bread will get soggy. Put them in a bowl and add some salt, some Italian seasoning and a drizzle of raw honey.

Saute the spinach. Lots of garlic, good olive oil, some salt and the baby spinach--use a lot; it cooks down.

Assemble: Take the crispy bread out of the oven, first put some tomato down, then the spinach; then dollop the ricotta on top. Put back in the oven for maybe 10 minutes. Enjoy!