Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

Weekends are meant for pizza parties (even if thats a personal party for one) and this two-ingredient, super simple, plant-based, gluten-free crust makes those pizza parties easier and healthier than ever. To sweeten the pot even more, chances are you already have both of the ingredients you need! This delicious crust is made with 1. Oat flour (or any flour of choice) and 2. plant-based yogurt! Optional (and recommended) to add a pinch of salt, garlic powder, and parsley, but with or without you’re in for a treat with this delightfully simple crust. Top as you choose or follow the directions below for the dreamiest creamiest spinach artichoke pizza you’ve ever had! And of course, it’s totally vegan. Enjoy!

This entire pizza clocks in at right about 550 calories, so you can enjoy guilt-free for that Friday night party of one 😉 but served with a salad it makes the perfect dinner for two! The cashew alfredo cream sauce is also delightful on pasta or roasted veggies, so double the recipe and save for a dinner later in the week!

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

A quick and easy made from scratch plant based gluten free pizza crust with toppings inspired by everyone's favorite dip – spinach artichoke!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: gluten free pizza, pizza, spinach artichoke, spinach artichoke pizza, two ingredient pizza, vegan pizza
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Cast Iron Skillet
  • Oven

Ingredients

Two Ingredient Pizza Crust

  • 1/2 C gluten free oat flour or gluten free all purpose
  • 1/2 C plain, unsweetened vegan greek yogurt almond milk, cashew milk, or coconut milk base
  • 1/2 tsp garlic powder and parsley optional
  • pinch of salt

Cashew Alfredo Pizza Sauce

  • 3 TBSP raw cashews
  • 2 TBSP plain, unsweetened plant milk or water
  • 1 TBSP nutritional yeast
  • 1 tsp white miso paste
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp lemon zest

Toppings

  • 1 C Spinach
  • 3 cremini mushrooms, sliced
  • 4 artichoke hearts, halved
  • 1 tsp capers
  • 2 TBSP almond milk vegan ricotta
  • 1/2 C arugula
  • lemon zest

Instructions

  • Preheat oven to 425.
  • Add ingredients for crust to a bowl and mix with a fork until combined. If dough is too dry, add 1 TBSP plant milk or water. If dough is too wet, add a sprinkle of additional flour. Roll into a ball and place on top of a piece of parchment paper. Flatten into a symmetrical disk shape. Top with a second sheet of parchment paper and use a rolling pin (or wine bottle!) to roll out your crust 1/8" thick.
  • Add ingredients for sauce to a blender and purée until smooth and creamy. Season to taste.
  • Heat a small amount of olive oil in a cast iron skillet and sauté mushrooms over high heat until golden brown. Add in spinach and sauté until wilted. Set aside and wipe out skillet.
  • Add a small amount of oil to the skillet again and heat over medium low heat. Carefully flip the crust from the parchment paper into the skillet and cook for 3-4 minutes. Once stable, flip the crust using a large spatula.
  • Spread an even layer of cashew alfredo sauce on to crust and top with sautéed spinach, mushrooms, artichokes, and capers. Transfer to oven and bake for 10 minutes.
  • Remove from oven and top with arugula, ricotta and lemon zest.
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Vegan Lentil Meatballs + Spaghetti

Meatless Monday Mission ImPASTAble accomplished! Indulge in these delightfully “meaty” plant based balls made 100% from lentils and veggies – I promise, you will please the whooooole fam with this vegan spin on an Italian favorite. They’re loaded with protein and incredibly healthy, especially compared to traditional ground beef meatballs. Much LOWER in cholesterol and saturated fat, and much HIGHER in calcium, fiber, iron, potassium, magnesium, potassium, and folate. Nutrition stats aside, they’re also DELICIOUS.

If you haven’t used lentils and mushrooms for a meat substitute before, you’re in for a treat! The texture and flavor profile is a perfect meaty, umami taste and you won’t be skimped on protein! Lentils are full of it, and not just any protein – a complete protein meaning they have every essential amino acid. The combination of mushrooms and lentils in this recipe is the perfect match for a meatball.

The recipe below makes about 25 meatballs, and they’re TOTALLY freezer-friendly for grab-and-thaw meals later on. ENJOY!

Vegan Lentil Meatballs + Spaghetti

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 33 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: gluten free pasta, lentil meatballs, vegan dinner, vegan meatballs
Servings: 6
Author: jackfruitfulkitchen

Equipment

  • Food Processor
  • Baking Sheet
  • Saucepan

Ingredients

Vegan Gluten Free Lentil Meatballs (Makes 25 meatballs)

  • 3/4 C green lentils
  • 4 cloves garlic
  • 1/2 yellow onion
  • 8 oz mushrooms
  • 1 TBSP ground flaxseed + 3 TBSP warm water mix with a fork and let sit for 10 minutes. acts as an "egg" for a binding agent.
  • 1 TBSP italian seasoning
  • 1 TBSP tomato paste
  • 1 TBSP liquid aminos or soy sauce
  • 1 TBSP balsamic vinegar
  • 1/2 C fresh parsley
  • 1/2 tsp salt and pepper
  • 1/2 tsp crushed red pepper
  • 3 TBSP nutritional yeast
  • 1/4 – 1/3 C coconut flour

To Serve

Instructions

  • Add lentils to a small saucepan with 3 C water and bring to a boil. Boil uncovered for 15 minutes. Drain and rinse with cool water.
  • Sauté garlic, onion, and mushrooms until golden and fragrant.
  • Add all ingredients including lentils and sautéed veggies to a food processor. Start by adding 1/4 C coconut flour. Pulse 8-10 times to combine. DO NOT puree. The mixture should still be fairly chunky with some lentils still in tact. If you puree too much you will end up with a mushy wet mess. Add a little more coconut flour if needed and use a fork to mix. Mixture should be sticky but not wet.
  • Roll into balls and brown in a cast iron skillet over low heat for 3 minutes per side. Optional: Transfer to a baking sheet and place in a 350 degree oven for 10 minutes for the PERFECT texture.
  • Serve atop pasta with red sauce, fresh arugula, and basil.
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Creamy Vegan Red Pepper Harissa Pasta

Spicy? Check. Flavorful? Check. Healthy? Vegan? Gluten Free? Simple?! Check, check triple check! This bowl of noodley goodness is tasty, healthy, EASY, fast, and sure to delight your whole family! I took my traditional Vegan Mac + Cheese recipe and added some more VEGGIES and some HEAT for a flavorful dish you’re going to love. If you haven’t tried harissa before, it’s a bold, spicy, smoky pepper paste that adds an abundance of flavor and is perfectly mellowed when combined with cauliflower and cashews. Check out how I used it in the sauce recipe below, and definitely add this to your menu next week. One of the best parts about this veggie-packed recipe is it requires ZERO chopping! Also, did I mention dinner will be on the table in 20 MINUTES and you’ll be set with delicious leftovers?! You’re welcome!

Creamy Vegan Red Pepper Harissa Pasta

A creamy, spicy, and flavorful plant based gluten free pasta full of veggies and bold harissa flavor!
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: gluten free vegan pasta, vegan dinner, vegan mac and cheese, vegan pasta
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Saucepan
  • Blender

Ingredients

  • 1 1/2 C cauliflower
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1/2 C raw cashews
  • 2 red bell peppers
  • 1 carrot
  • 2 TBSP harissa
  • 1/2 C water or plant milk make sure your plant milk is unflavored and unsweetened
  • 1/4 C nutritional yeast very different than baker's yeast. adds a wonderful cheesy flavor and is a great source of B12
  • 2 TBSP tapioca flour ok to sub cornstarch or arrowroot flour. helps achieve a thick, creamy, stretchy cheesy texture
  • 1 TBSP white miso paste adds a cheesy umami flavor
  • 1 lemon, juiced
  • 1/2 tsp salt and pepper
  • 2 tsp balsamic vinegar
  • 4 servings gluten free pasta of choice
  • 2 TBSP fresh basil, chiffonaded

Instructions

  • Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
  • Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
  • Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
  • Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.
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Creamy Vegan Cauliflower Cashew Alfredo

Fall is near and the cooler temps are rolling in which means we are all craving warm, cozy, and creamy food! Well, I have long been working towards the perfect creamy, garlicky, cheesy vegan pasta sauce and this recipe checks ALL of those boxes. When you think of creamy alfredo pasta you may instantly think of a heavy, rich, fat-filled cream sauce, but this sauce is the exact OPPOSITE. This dish is made with 100% plants and is a way healthier version of your classic dairy-filled alfredo. It is also gluten-free AND oil-free!

We have covered the basics: This pasta is delicious, vegan, and healthy, but guess what else? It is also incredibly SIMPLE. All you need is one pot and one blender. No chopping, no prep, and dinner is ready in under 30 minutes! Your family will be begging for more and I promise no one will know this dish is made from cauliflower. 😉

This recipe is wonderful to prep ahead of time and make a double batch – the sauce can be kept in the fridge or freezer and reheated right before serving for easy weeknight dinners that the whole family will love. Add this to your menu and as always let me know what you think in the comments! I always love to hear your feedback and how you liked the recipe.

Creamy Vegan Cauliflower Cashew Alfredo

This creamy pasta is a healthy veganized version of a classic alfredo sauce! Creamy, garlicky, and loaded with veggies – this sauce is to die for!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: gluten free vegan pasta, noodle bowl, vegan alfredo, vegan mac and cheese, vegan pasta
Servings: 4
Calories: 306kcal
Author: jackfruitfulkitchen

Equipment

  • High Speed Blender
  • Medium Saucepan

Ingredients

Instructions

  • Fill a medium saucepan half full with water and place on stove over high heat. Add cauliflower, cashews, garlic, and onion. Boil for 15 minutes until cauliflower is VERY soft – should crumble easily when pierced with a fork.
  • Drain water and transfer the cauliflower, cashews, garlic and onion to a high speed blender. Meanwhile, fill the same medium sauce pan with water and cook pasta according to package instructions while you finish making sauce.
  • Add the remaining ingredients to the blender and blend on high until super smooth and creamy. Add more water if needed. Season to taste.
  • Drain cooked pasta, reserving 1/2 C of pasta water and set aside. Wipe out saucepan.
  • Pour blended Alfredo sauce into same medium saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like melted cheese), stirring frequently, and adding pasta water little by little if needed.
  • Add cooked pasta back into the pan with alfredo sauce and toss to coat, adding more pasta water and heating through to achieve desired creaminess. Toss in parsley and serve hot topped with fresh cracked black pepper, reserving a little extra parsley for a finishing garnish.

Notes

*Reserve any leftover sauce in an airtight container to be stored in the fridge for up to 5 days or in the freezer for up to 6 months. Reheat on stove and toss with cooked pasta right before serving.
*Miso Paste and Nutritional Yeast are what give this recipe its cheesy flavor! I have made it with just one or the other before, so feel free to do so, but the BEST flavor is achieved by using both.

Nutrition

Sodium: 369mg | Sugar: 4g | Fiber: 7g | Potassium: 677mg | Calories: 306kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 8g | Protein: 17g | Carbohydrates: 47g
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