Vegan green pizza for spring
a healthy pizza with lots of vegetables
You know you should be eating your green veggies. And we’re here to help! This lovely, gluten-free green pizza is a vitamin powerhouse. The range of vegetables brings out all our spring feelings. And we kept the toppings fresh and light to keep you from falling into a food coma when you’re done. But we think the best part might be the herby yoghurt-cream cheese spread!
Preparation
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Preheat the oven to 180° C.
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Ingredients:100 g Protein Pizza, 100 ml waterMix the Protein Pizza mix with the water. Knead into a smooth dough.
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Dust your working surface with the flour of your choice. Roll out the pizza dough with a rolling pin or press flat with your hands into a round crust about 26 cm in diameter.
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Put the pizza crust onto a baking sheet lined with parchment paper. Prebake for 15 minutes.
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Ingredients:1 clove garlic, 40 g vegan cream cheese, 50 g soy yogurt, pinch salt and pepperMeanwhile, dice the garlic. Mix with the cream cheese, soy yogurt, salt, and pepper.
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Ingredients:100 g green asparagus, 40 g sugar snap peasSnap or cut off the woody ends of the asparagus. Cut the remaining spears in half, then chop them into bite-size lengths. Cut the sugar snap peas in half lengthwise.
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Spread the cream cheese-yogurt topping on the prebaked pizza crust.
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Ingredients:60 g artichoke hearts, 5 olivesTop with asparagus, sugar snap peas, artichoke hearts, and olives.
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Bake the green pizza for another 15 minutes, until crispy.
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Ingredients:10 g arugula (rocket), a few leaves fresh basilAfter baking, garnish the green pizza with arugula (rocket) and fresh basil.
- Enjoy!

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