Lemon Ricotta Spinach Artichoke Pizza
Ingredients
Crust
- 1/2 C GF oat flour
- 1/2 C greek yogurt (I used almond milk yog)
- 1/4 tsp garlic powder and parsley (optional)
- pinch of salt
Sauce
- 1 TBSP raw cashew butter (or 2 TBSP raw cashews, soaked)
- 1 TBSP plant milk of choice (unflavored)
- 2 tsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1/2 tsp dried parsley
- 1/2 tsp lemon zest
- 1/2 tsp white miso (optional but adds great flavor!)
Toppings
- 1 C spinach, sautéed
- 3-4 mushrooms, sautéed
- 5 small artichoke hearts, halved
- 1 tsp capers
- 1-2 TBSP almond milk ricotta
- handful of arugula
- lemon zest
Preparation
Preheat oven to 425 degrees Fahrenheit.
Add ingredients for crust to a bowl and mix with a fork until combined. If dough is too dry, add 1 tablespoon plant milk or water. Roll into a ball and press into a disc on a piece of parchment paper. Top with a second sheet and roll out into a 1/8 inch thick circle.
Prepare the cashew alfredo sauce by combining all sauce ingredients.
Sauté the spinach and mushrooms until softened.
Heat a small amount of olive oil in a large cast iron skillet over medium low heat. Flip crust into skillet and cook for 3-4 minutes. Flip to other side and spread with an even layer of sauce.
Top with sautéed spinach, mushrooms, artichokes and capers.
Transfer to oven and bake for 10 minutes. Remove from oven and top with arugula, ricotta, and lemon zest.
Tips
This entire pizza is approximately 550 calories, making it a great option for a personal meal or to share.
Ideal for a weekend pizza party, and you can customize with your favorite plant-based toppings.
