This vegan, gluten-free Green Split Pea + Spinach Pizza Crust is packed to its edges with garden-y spring produce. It’s similar to this plant-powered sweet potato pizza crust, only cooked split peas and steamed spinach take the place of sweet potatoes, giving this crust a lovely green hue. Plus, those split peas add a nice punch of protein.
This post is sponsored by Silk. All thoughts and opinions are 100% my own.
I originally planned to share this recipe exactly one week ago on Earth Day. The only problem? I was so wrapped up in book edits last week and the week prior that I didn’t even have time to test the recipe let alone photograph it. But now that editing has settled down, there’s been time to hop back in the kitchen and play around with new blog recipes. Thank goodness because I’ve missed it like crazy, and it’s been far too quiet around here lately. Side note: I’ll be sharing a post with exciting book and life updates early next week, so stay tuned! ♥
This was the first of a few new recipes that came to be, and I’m super excited to share it because it’s a keeper (and a looker too).
This Green Split Pea + Spinach Pizza Crust is packed to its edges with garden-y spring produce. It’s similar to the sweet potato pizza crust I shared a couple years back, only cooked split peas and steamed spinach take the place of sweet potatoes, giving this crust a lovely green hue. Plus, those split peas add a nice punch of protein.
To make it, you’ll start by simmering green split peas until tender and mushy. While the split peas cook, you’ll also steam up a few heaping cups of baby spinach.
Once the split peas and spinach are cooked, transfer them to a food processor and process until you have a smooth purée, like so…
I know. Looks a bit swampy but trust me, this base creates a sturdy, delectable crust.
Scoop that purée into a large mixing bowl and add in the remaining crust ingredients, including oat flour, blanched almond flour, Silk Unsweetened Original Almondmilk, a bit of olive oil, a chia egg, and an array of spices. Then, stir to mix well, turn the dough out onto a parchment-lined pizza pan, spread it out into a thin oval, and bake for 20 to 25 minutes.
Once the crust is baked, add any (and all) toppings your heart desires.
Depending on the type of toppings you add, you can enjoy your pizza as is or return it to the oven for another 5 to 10 minutes to cook the toppings to desired doneness.
For the photos, I topped the crust with this homemade cashew mozzarella cheese, greens, cherry tomatoes, sliced radishes, pickled rainbow chard stems, and basil. It’s a fresh, vibrant, and springy combo that pairs perfectly with the crust. But feel free to mix it up and take a more traditional pizza path (e.g., red sauce, cashew mozzarella, mushrooms, tomatoes, garlic, basil) or top with whichever fresh veggies you have on hand.
May this green pizza crust be your canvas and may a bountiful garden of rainbow-hued veggies be your palette.
Green Split Pea & Spinach Pizza Crust | Vegan & Gluten-Free
This Green Split Pea + Spinach Pizza Crust is packed to its edges with garden-y spring produce. It's similar to the sweet potato pizza crust I shared a couple years back, only cooked split peas and steamed spinach take the place of sweet potatoes, giving this crust a lovely green hue. Plus, those split peas add a nice punch of protein.
- 1/2 cup uncooked green split peas, thoroughly rinsed
- 3 cups water
- 7 ounces baby spinach(about 4 heaping cups)
- 1/2 tablespoon chia seeds
- 1 1/2 tablespoons filtered water
- 1 cup plus 2 tablespoons gluten-free oat flour
- 1/4 cup blanched almond flour
- 1/4 cup Silk Unsweetened Original Almondmilk
- 1/2 tablespoon olive oil
- 1/2 tablespoon apple cider vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine-grain sea salt
- Pinch of crushed red pepper flakes (optional)
- Combine the green split peas and water over medium-high heat. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 35 to 45 minutes or until the split peas are very tender and mushy, adding more water to keep the peas submerged, if needed. Strain off excess water.
- Meanwhile, steam the baby spinach in a steamer or steamer basket for 15 minutes or until tender.
- While the spinach is steaming, whisk together the chia seeds and filtered water in a small bowl. Let stand for 10 minutes to create a chia "egg".
- Preheat oven to 400F. Line a large round pizza pan with parchment paper.
- Once the spinach is cool enough to handle, press and squeeze it between your hands to release as much of the excess water as possible. By the time you’re done squeezing, you should have just under a half cup of steamed spinach.
- Add the spinach and cooked split peas to a food processor, and process for 1 minute or until it’s almost completely smooth. Transfer to a large mixing bowl along with the chia egg, oat flour, almond milk, almond flour, olive oil, apple cider vinegar, garlic powder, basil, oregano, sea salt, and red pepper flakes (if using). Use a large wooden spoon to stir together until combined. It will be a wetter, spreadable, gooey dough.
- Scoop the potato dough onto the parchment paper and use a clean spatula to spread it into a large 10x12-inch oval on the pizza pan. It should be not more than 1/3-inch-thick. This process takes a few minutes, so be patient as you're smoothing out the crust. If the crust is sticking, lightly grease the spatula with olive oil.
- Bake for 20 to 25 minutes or until the crust is set, the top is crackled, and the edges and bottom are just beginning to turn light golden.
- Remove the crust from the oven and let cool slightly before adding toppings.
- Add any toppings your heart desires. Enjoy as is or bake another 5 to 10 minutes or until toppings reach desired doneness.