I got pretty creative with this recipe. I had all of the ingredients on hand for a pizza, except I was about out of shredded nondairy cheese. So I brainstormed some alternatives. It looks like guacamole, but it isn’t. Read on . . . . I ended up creating an irresistibly good topping made of bean, spinach, and nutritional yeast. It is hearty and creamy, so it satisfies just like cheese. Granted, this isn’t going to trick anyone into thinking it actually IS cheese. But that isn’t the point. You’ll appreciate it as its own thing!
This recipe would be an excellent way to get picky kids to eat veggies. The spinach is pureed with the beans, so if not for the bright green color, you’d never know it was in there! You can use a homemade or premade pizza crust, but I enjoy using naan since it is so easy and it bakes nice and crispy, creating a perfect thin crust pizza. I hope you will enjoy this new way to enjoy pizza without cheese!
Green Goodness Naan Pizzas
4 pieces of naan bread
1 jar of pizza sauce
1 can Cannellini beans, drained and rinsed well
2 cups fresh spinach, roughly torn
1 T olive oil
2 T water
1/2 tsp salt
2 T nutritional yeast
1/4 cup jarred artichokes, drained and chopped
1 tsp dried oregano
Optional: shredded vegan cheese, crushed red pepper
1. Preheat oven to 400. Lay out the naan pieces on a foil-lined baking sheet, and then top each piece with as much pizza sauce as you like. I used about half a jar total.
2. In a large food processor, pulse half of the beans, spinach, olive oil, water, salt, and nutritional yeast until you have a thick, smooth puree. You may need to add a little more water if all of the spinach isn’t mixing in smoothly. Next, add the remaining beans and pulse for just a few seconds. It’s ok to have some bean pieces left.
3. Top the naan pizzas with the bean mixture and gently press down with the back of a smooth until covered. I had about 1/2 cup of bean mixture left, which made a nice dip for crackers to enjoy while the pizzas cooked.
4. Top the pizzas with artichokes and oregano. Add shredded cheese and a sprinkle of crushed red pepper if desired.
5. Bake for 15-20 minutes, or until the naan is lightly crisp and the cheese has melted.