Vegan Spinach Artichoke Pizza with Two-Ingredient Crust
Ingredients
Crust
- 1/2 C gluten free oat flour (or gluten free all purpose)
- 1/2 C plain, unsweetened vegan greek yogurt
- 1/2 tsp garlic powder and parsley (optional)
- pinch of salt
Sauce
- 3 TBSP raw cashews
- 2 TBSP plain, unsweetened plant milk or water
- 1 TBSP nutritional yeast
- 1 tsp white miso paste
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1/2 tsp dried parsley
- 1/2 tsp lemon zest
Toppings
- 1 C spinach
- 3 mushrooms, sliced
- 4 artichoke hearts, halved
- 1 tsp capers
- 2 TBSP almond milk vegan ricotta
- 1/2 C arugula
- lemon zest
Preparation
Preheat oven to 425.
Add ingredients for crust to a bowl and mix with a fork until combined. If dough is too dry, add 1 TBSP plant milk or water. If dough is too wet, add a little flour. Roll into a ball and place on a piece of parchment paper. Flatten into a disk shape. Top with a second sheet of parchment paper and use a rolling pin or wine bottle to roll out your crust 1/8" thick.
Add ingredients for sauce to a blender and purée until smooth. Season to taste.
Sauté mushrooms over high heat until golden brown. Add in spinach and sauté until wilted. Set aside and wipe out skillet.
Add a small amount of oil to the skillet and heat over medium low heat. Flip the crust from the parchment into the skillet and cook for 3-4 minutes. Flip the crust using a large spatula.
Spread a layer of sauce on to crust and top with spinach, mushrooms, artichokes, and capers. Transfer to oven and bake for 10 minutes.
Remove from oven and top with arugula, ricotta and lemon zest.
