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Vegan Iberean Recipes
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Cheeseless Spanish Pizza
from: Serah

This is from Step-By-Step Spanish Cooking. Dough can be made in the bread machine if desired. Adding any vegetables you like makes the recipe even better!



  • 1 (1/4 ounce) envelope active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 1 cup warm water
  • 1 tablespoon olive oil


  • 20 spinach leaves
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 medium onions, chopped
  • 2 (14 1/2 ounce) cans diced tomatoes, drained
  • 1/4 teaspoon ground pepper
  • 12 black olives, pitted and chopped

Brush pizza pan with melted butter or oil.

Make crust: Combine yeast, sugar and 1 /14 cups flour in large bowl.

Add warm water and oil.

Beat with electric beaters for 3 minutes.

Stir in as much remaining flour as you can.

Knead dough on lightly-floured surface until smooth in elastic.

Place in a greased bowl; cover and leave in warm place to rise for 45 minutes or until doubled.

Make topping: Rinse spinach; do not pat dry. Cut into shreds.

Place into saucepan. Cover and cook over medium-low heat for 10 minutes. Drain and cool. Squeeze out excess moisture.

Preheat oven to 400°F.

Heat oil in medium saucepan, add garlic and onion. Cook over medium-low heat for 10 minutes.

Add tomatoes and pepper; simmer gently for 5 minutes. Drain.

Punch down dough and knead on lightly-floured surface for 2-3 minutes.

Roll or pat dough onto prepared pan.

Spread dough with spinach. Top with tomato mixture; sprinkle with olives.

Bake 25-30 minutes.

Cut into small squares. Serve warm or cold.