Go Back
+ servings
5 from 1 vote
Overhead View of a Sliced Spinach and Lentil Pizza
Spinach & Lentil Pizza with Cashew Parmesan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This vegan spinach and lentil pizza is smothered in red pepper lentil Bolognese sauce blended with fresh spinach, and topped with vegan cashew Parmesan.
Course: Entree
Cuisine: American, Italian
Servings: 8
Author: Alissa
Ingredients
For the Spinach & Lentil Tomato Pie
  • 1 vegan pizza crust store bought or homemade
  • 1 tbsp. olive oil unless your crust is pre-baked
  • 1 batch Red Pepper Lentil Bolognese
  • 4 cups fresh spinach coarsely chopped
For the Cashew Parmesan
Instructions
Prepare the Crust
  1. If starting with dough crust, brush with 1 tablespoon of olive oil and bake per recipe instructions. If using a pre-baked shell, use as-is or heat in a 400° oven for a few minutes.
Prepare the Cashew Parmesan
  1. Preheat oven to 350°.
  2. Place all ingredients in food process and pulse a few times, to mix and finely grind cashews.
  3. Arrange mixture in an even layer on ungreased baking sheet. Bake 3-5 minutes, until mixture browns slightly. Remove from oven and allow to cool.
Make the Tomato Pie
  1. Prepare Red Pepper & Lentil Bolognese Sauce according to recipe.
  2. Add spinach to sauce and stir to distribute. Simmer 1-2 minutes, until spinach is fully wilted.
  3. Spread sauce and spinach mixture over crust. Sprinkle with cashew parmesan and serve.