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
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
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4
cups
fresh spinach
coarsely chopped
Prepare the Crust
-
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
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Preheat oven to 350°.
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Place all ingredients in food process and pulse a few times, to mix and finely grind cashews.
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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
-
-
Add spinach to sauce and stir to distribute. Simmer 1-2 minutes, until spinach is fully wilted.
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Spread sauce and spinach mixture over crust. Sprinkle with cashew parmesan and serve.