Easy Vegan Artichoke Pesto Pizza
Ingredients
Artichoke pesto
- 1 cup of jarred artichoke halves
- 1/4 cup of the liquid from the artichoke jar
- 1/2 cup of basil leaves
- 2 tsp of cilantro paste or handful of cilantro leaves
- 3/4 tsp of pink salt
- 2 tsp of garlic paste
- 2 tablespoons toasted pine nuts
- Juice of half lemon
- 1/2 tsp of paprika
- Dairy free parmesan (optional)
Pizza crust
- 2.5 cups flour
- 2 1/4 tsp active yeast
- 1 tablespoon coconut sugar
- 3/4 teaspoon salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tablespoon vegetable stock seasoning (optional)
- 2 tablespoons olive oil
- 1 cup warm water
Preparation
Throw all pesto ingredients together in a food processor and blend.
Add yeast to warm water, then add sugar, stir briefly, and leave in a warm place for 10 minutes or until foamy.
In a large bowl, add all remaining crust ingredients.
Add olive oil and the yeast mixture to the bowl, adjust consistency by adding more flour if too runny or more water if too doughy, and leave the dough to rise covered for at least an hour.
Roll out the dough.
Preheat the oven to 350F.
Spread a layer of artichoke pesto on the dough.
Layer on mozzarella and desired toppings.
Spread vegan butter on the crust to make it golden during baking.
Bake for 20 minutes.
