Vegan Spinach and Olive Pizza (red or white)

Pizza is one of those things that actually requires ideas more than exact recipes. This tasty vegan spinach and olive pizza is a case in point. Just layer good quality sauce, as much or as little vegan cheese as you’d like, and your embellishments. A quick spin in the hot oven and dinner is done — just add salad!

Even though you don’t need to follow this recipe slavishly, I did provide the details, more or less, so that you can print out the nifty recipe card below. I do recommend that you give the white pizza variation (pictured above) a try. The mellow silken tofu base contrasts nicely with the briny olives. The red pizza variation is excellent as well.

If you’re feeding a hungry group, I highly recommend doubling this recipe —this pizza goes down very easy, especially if you enjoy thin crusts, as I do. I used Top This!® pre-grilled crusts; they’re thin and crispy, with grill marks that make pizza look extra-appealing. Feel free use your favorite prepared crust, or for the less lazy, your go-to made-from-scratch crust.

Yield: 6 slices

Vegan Spinach and Olive Pizza (red or white)

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This tasty and easy vegan spinach and olive pizza can be made with marinara or a creamy silken tofu base.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 12- to 14-inch good-quality pizza crust
• 1/2 cup pizza or marinara sauce, or as needed (or see white pizza variation)
• 1 to 1 1/2 cups vegan mozzarella or pepper jack shreds, or a combination
• 2/3 cup sliced black or green brine-cured olives, or a combination
• 2 big handfuls baby spinach

Optional

• Sprinkling of dried oregano, Italian seasoning, and/or dried hot red pepper flakes

• Mini hot peppers (from the olive bar)

Instructions

1. Preheat the oven to 425º F (or follow recommendation on the crust's packaging)
2. Place the crust on a pan and spread the sauce evenly over the surface, followed by the cheese.
3. Bake until the cheese nicely melted and the crust is golden on the bottom, about 8 to 10 minutes, or as recommended on the crust’s package directions.
4. Remove from the oven; sprinkle the olives over the surface, followed by the spinach. Return to the oven for no more than another minute, or until the spinach is wilted.
5. Sprinkle with any of the optional ingredients, cut into 6 wedges and serve hot.

Notes

Variations:

For white pizza: Puree half of a 12.3-ounce container firm or extra-firm silken tofu and a pinch of salt in a food processor until completely smooth. Spread over the surface of the pizza crust. Don’t overdo it — if there’s too much (depending on the size of your crust), save the remainder of the pureed tofu for another use — it makes a nice base for salad dressing, or can be stirred into most any kind of soup.

Use baby arugula or baby power greens in place of the spinach

Thanks to Top This!® for sending samples to The Vegan Atlas. This is NOT a sponsored post. We love to tell our readers about products that will make their plant-based life easier and more delicious. Check their store locator to see if this product is available near you.

• See more easy vegan recipes and main dishes