• 1 pizza dough
  • 1 jarred roasted red pepper
  • 3 cloves garlic
  • 8 baby bella mushrooms
  • ¼ red onion
  • ½ cup cooked chickpeas
  • 2 tablespoons olive oil, plus more for brushing dough
  • 3 cups spinach, packed
  • 1/2 teaspoon kosher salt
  • ¾ cup Organic fire roasted crushed tomatoes or Pizza Sauce
  • 6 canned artichoke heart quarters
  • 4 large leaves basil


  1. Have pizza dough ready
  2. Place a pizza stone in the oven and preheat to 550°F.
  3. Prepare the toppings: Slice the jarred red pepper into thin strips and set aside. Mince 3 cloves garlic. Slice the mushrooms and red onion. Drain and rinse the chickpeas. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½ teaspoon kosher salt; saute until the mushrooms are tender and the spinach is wilted, about 5 minutes.
  4. When the oven is ready, stretch the dough into a circle (see this video for instructions). Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
  5. Quickly assemble the pizza: Spread a thin layer of crushed tomatoes across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters. Lightly brush the crust with olive oil.
  6. Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. While the pizza bakes, cut the basil into thin strips (chiffonade). Allow to cool slightly, then top with basil and serve.

Total Time: 60 minutes

Servings: 6

Calories: 230/serving

Recipe source: https://www.acouplecooks.com/very-veggie-vegan-pizza/

© 2015 Colorado Black Health Collaborative
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