Equipment
- Cast Iron Skillet
- Oven
Ingredients
Two Ingredient Pizza Crust
- 1/2 C gluten free oat flour, or gluten free all purpose
- 1/2 C plain, unsweetened vegan greek yogurt, almond milk, cashew milk, or coconut milk base
- 1/2 tsp garlic powder and parsley, optional
- pinch of salt
Cashew Alfredo Pizza 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 cremini mushrooms, sliced
- 4 artichoke hearts, halved
- 1 tsp capers
- 2 TBSP almond milk vegan ricotta
- 1/2 C arugula
- lemon zest
Method
- 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 sprinkle of additional flour. Roll into a ball and place on top of a piece of parchment paper. Flatten into a symmetrical 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 and creamy. Season to taste.
- Heat a small amount of olive oil in a cast iron skillet and 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 again and heat over medium low heat. Carefully flip the crust from the parchment paper into the skillet and cook for 3-4 minutes. Once stable, flip the crust using a large spatula.
- Spread an even layer of cashew alfredo sauce on to crust and 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.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
If you’re vegan, follow a gluten free diet, and a pizza fanatic like I am, then you will be in heaven with this recipe. It took me about 37 minutes to make the first time and about 30 minutes ever since. You must try it!
You’re a pro! That’s faster than ANY delivery pizza could arrive to your door 🙂