- Prep-time: / Ready In:
- Makes one 12-inch pizza
- Serving size: ¼ of pizza
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This primo pizza is all about pops of flavor from lemon zest, olives, basil, crushed red pepper, and a squeeze of lemon juice on top. If you like the sound of artichokes on pizza, you’ll relish this pie, which features frozen artichoke hearts, juicy cherry tomatoes, and tangy red onion. While many vegan pizzas rely on a high-fat cheese substitute, this tasty recipe uses a white bean sauce to add creaminess. For the crust, we recommend our Oil-Free Pizza Dough—be sure to allow 20 minutes if you need to make it from scratch. You can also use a store-bought whole wheat pizza dough.
Tips
Gluten-free version: To make this gluten-free, use a gluten-free base such as our Quick Cornmeal Pizza Crust or Chickpea Flour Pizza Crust.
For more inspiration, check out these tasty ideas:
- Fajita Pizza
- Vegan Mushroom and Chickpea Pizza with Rosemary
- Mini Deep-Dish Pizza Pies
- Or check out our full roundup of vegan pizza recipes.
By Ellen Boeke,
Ingredients
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon nutritional yeast
- 2 cloves garlic, chopped
- ¼ to ½ teaspoon crushed red pepper
- 1 12-oz. package frozen artichoke hearts, thawed
- 1 recipe Oil-Free Pizza Dough
- ½ cup halved or quartered grape tomatoes
- ⅓ cup slivered red onion
- ¼ cup pitted Kalamata olives, sliced
- 1 cup shredded fresh basil
- Lemon wedges
Instructions
- Preheat oven to 400°F. In a food processor combine beans, lemon juice, 1 teaspoon of the lemon zest, the nutritional yeast, garlic, and crushed red pepper. Process until smooth, adding water, 1 tablespoon at a time, as needed to make creamy. Roughly chop artichoke hearts and toss with the remaining 1 teaspoon lemon zest.
- Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
- Spread bean mixture over crust, leaving a ½-inch border. Top with artichoke hearts, tomatoes, onion, and olives. Bake 8 to 10 minutes or until crust is golden and crisp. Top with fresh basil and, if you like, additional crushed red pepper. Serve with lemon wedges.
Per serving (¼ of pizza): 363 calories, 75 g carbohydrates, 17 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 307 mg sodium, 20 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
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