Vegan Spinach Alfredo Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 474.3
  • Total Fat: 19.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,353.7 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Vegan Spinach Alfredo Pizza calories by ingredient
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almond cheese and spinach pizza almond cheese and spinach pizza
Number of Servings: 8


    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    2 teaspoon garlic salt
    1 tablespoon butter (earth balance)
    1 tablespoons olive oil
    3 tablespoons Italian seasoning
    1 teaspoon fennel
    3 1/3 cups bread flour

    1 1/2 cups Water (divided)
    1/2 cup raw almonds
    3 tablespoon cornstarch or arrowroot
    3 tablespoon lemon juice
    4 tablespoon butter (earth balance)
    4 teaspoons nutrition yeast
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/4 teaspoon salt
    1 teaspoon dried basil
    1 teaspoon dried parsley
    1/4 teaspoon nutmeg
    1/4 teaspoon white pepper
    1/2 cup finely chopped mushrooms
    2 tablespoons vegan parmesan

    1/2 bunch of spinach
    1 large diced tomatoes
    1 medium diced onions
    1 diced green peppers
    1 bunch of broccoli thinly sliced
    15 oz can of sliced olives


1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the garlic salt, butter, Italian seasoning, fennel, and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

4. Preheat oven to 425 degrees F (220 degrees C).

5. Begin by blanching the almonds: In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool.

6. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside to dry and cool.

7. Place almond in a blender or food processor and process for 1-2 minutes to finely grind them. Scrape down the sides of the container. Add cup of water and process for 1 minute to combine. Add remaining water, arrowroot, lemon juice, lemon juice, butter, nutritional yeast, garlic powder, onion powder, salt, basil, parley, butter, nutmeg, white pepper, and vegan parmesan NOT THE MUSHROOMS YET! Continue processing the mixture an additional 1-2 minutes or until very creamy and smooth.

8. Transfer the mixture back to the small saucepan. Now you can add the mushrooms and place it over high heat. Start cooking, well whisking CONSTANTLY! Take off heat when consistency is the equivalent of pudding.

I put the toppings on in this order

1. spinach
2. diced tomatoes
3. diced onions
4. diced green peppers
5. almond cheese (spread out of course)
6. broccoli thinly sliced (steam them for 4 minutes before adding to pizza)
7. sliced olives

9. Bake pizza in preheated oven, until the crust is golden brown, about 15 to 20 minutes. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Number of Servings: 8

Recipe submitted by SparkPeople user PIMPDOWN5466.

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