Greek-ish Pizza (Spinach Olive Pizza with Vegan “Feta”)

Enjoy the sunny flavors of Greek cuisine with this spinach olive pizza, embellished with vegan “feta” — a recipe by Laura Theodore in her trademark breezy style. Topped with tangy olives, roasted sweet peppers, baby spinach and an authentic tasting homemade vegan “feta,” this plant-powered twist on pizza will take you and your family on a trip to the Mediterranean in your own kitchen!

This incredibly colorful and appetizing pizza is a real winner with vegans and omnivores alike. Double the recipe for a larger (or hungrier) crowd.

Recipe is from Vegan For Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist by Laura Theodore. Published by Scribe Publishing Company ©2020. Photo credit: John Lighter. Reprinted by permission.

About the vegan “feta”: Marinating the tofu in this lively combination of Greek-style herbs and spices makes a delightful vegan “cheese.”

This recipe is updated with the yummy addition of mellow white miso paste, which kicks the flavor of the “feta” up a notch. Even if you’re not a fan of tofu, you’ll appreciate this tasty twist on a classic cheese.

For this pizza recipe, you’ll want to start the vegan feta at least two hours before you need it, to give it time to marinate. You can also make ahead and refrigerate overnight.

Do you love homemade vegan pizza? Explore this roundup of creative vegan pizza recipes.

More recipes from Vegan For Everyone by Laura Theodore:

• Deep Dark Truffle Chocolate Pudding
• Lemon Raspberry-Swirl Cheeze-Cake
• Quick Stuffed Portobello Mushrooms

Vegan For Everyone by Laura Theodore is available wherever books are sold
See more about the book following the recipe box

Explore more …

• Creative vegan pizza recipes
• Baby spinach recipes
• Easy tofu recipes

Continue to Content

Yield: 6 slices

Greek-ish Pizza (Spinach and Olive Pizza with Vegan “Feta”)

Print

Enjoy the sunny flavors of Greek cuisine with this easy spinach and olive pizza, embellished with vegan “feta.” 

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 32 minutes

Ingredients

Vegan “Feta” (see Note)

• 8 ounces firm or extra-firm regular tofu, well-drained (pressed if time allows)

• 1½ tablespoons freshly squeezed lemon juice

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil

• 1 heaping teaspoon gluten-free mellow white miso 

• 1 teaspoon Italian seasoning blend

• ¼ teaspoon garlic powder
• 
¼ teaspoon sea salt, plus more to taste

For the Pizza

• 10- to 11-inch pre-made vegan pizza crust, homemade crust, or Italian-style flatbread crust

• 3 teaspoons extra-virgin olive oil, divided
• 
½ small clove garlic, minced
• 
¼ teaspoon sea salt, divided

• 1½ cups baby spinach, chopped

• 6 pitted Kalamata olives, cut in half

• 6 slices (jarred) roasted red sweet bell pepper

• Several fresh basil leaves, torn into pieces

Instructions

1. For the Vegan “Feta”: Put the tofu in a medium-sized bowl. Using your fingers or a fork, crumble the tofu until it resembles the texture of feta cheese; alternately, you may cut the tofu into small cubes.
2. Add the lemon juice, oil, miso, Italian seasoning, garlic powder and salt. Gently stir to combine. 
3. Cover and refrigerate for a minimum of 2 hours or up to 12 hours. Tightly covered and stored in the refrigerator, vegan feta will keep for up to 3 days.
4. For the pizza: Preheat the oven to 425º F. 
5. Put the crust on a pizza pan or large, rimmed baking pan. 
6. Combine 2 teaspoons olive oil, minced garlic, and 1/8 teaspoon sea salt in a small bowl and stir together. 
7. Spread the olive oil mixture evenly over the crust, leaving a 1-inch rim around the edge.
8. Combine the baby spinach in a bowl and toss it with the remaining teaspoon of olive oil and salt. Arrange the spinach mixture over the olive oil/garlic mixture on the crust.
9. Arrange the Kalamata olives, roasted red peppers and 1/4 cup of the feta (or more as desired) in a pleasing pattern over the top of the spinach. 
10. Bake for 8 to 12 minutes or until the crust is golden and the toppings are hot. Transfer to a wire rack and let cool for 5 to 7 minutes. Sprinkle fresh basil over the top of the pizza, slice and serve.

Notes

You'll only need a portion of the vegan "feta" for this pizza; save the rest for another use — it's delicious on salads or even served with olives as an appetizer.

MORE ABOUT VEGAN FOR EVERYONE

Easy weeknight suppers, classic weekend menus and festive holiday family fare make VEGAN FOR EVERYONE the perfect book for anyone looking to “jazz up” mealtimes by adding easy-to-prepare and delicious, plant-based food into their weekly menu plans.

In addition to featuring over 100 new recipes, award-winning vegan chef Laura Theodore (PBS’s Jazzy Vegetarian) includes updates on 60 fan-favorite recipes from her first four books, making this new cookbook a complete and fun way to make family meals kinder, healthier and – most of all – tastier! Over 135 of the recipes include a gluten-free option, making VEGAN FOR EVERYONE sure to please . . . well . . . just about everyone!

Tune in for Laura’s vegan television show, Jazzy Vegetarian, airing nationally on many public television channels (check local listings). Visit Laura at Jazzy Vegetarian. 

If you like this delectable pizza, you might also enjoy …

Our selection of easy vegan pizzas

Here are more savory and delicious olive recipes.