Vegan Artichoke and Spinach Pizza

Spinach and artichoke are two of our all-time favourite pizza toppings!
Cooking time: 30 min
Cals 1011 · Prot 28 · Carbs 174 · Fat 24
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30 Grams
Pizza dough ball
2 Piece
Plain flour
10 Grams
Olive oil
0.5 Tbsp


Tomato passata
200 Grams
Olive oil
1 Tbsp
Garlic powder
2 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
0.5 Tsp


Artichoke hearts
240 Grams
100 Grams
0.5 Tsp
Vegan mozzarella
100 Grams
Fresh basil
15 Grams


1 Prep toppings
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain and quarter each artichoke. Chop the washed spinach roughly. Heat a pan over a medium heat. Add the spinach with a pinch of salt and cook for 3-4 min or until wilted. Set aside to cool.
2 Make sauce
In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomato sauce.
3 Roll out pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.
4 Bake
Top the pizza base with the shredded mozzarellaartichokes and spinach.  Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
5 Serve
Once ready, tear the basil onto the pizza. Slice!
Tips for fussy eaters
Customise the toppings!
Pro tip
Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.

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