1/2Cgluten free oat flouror gluten free all purpose
1/2Cplain, unsweetened vegan greek yogurtalmond milk, cashew milk, or coconut milk base
1/2tspgarlic powder and parsleyoptional
pinch of salt
Cashew Alfredo Pizza Sauce
3TBSPraw cashews
2TBSPplain, unsweetened plant milk or water
1TBSPnutritional yeast
1tspwhite miso paste
1/2tspgarlic powder
1/2tspsalt and pepper
1/2tspdried parsley
1/2tsplemon zest
Toppings
1CSpinach
3cremini mushrooms, sliced
4artichoke hearts, halved
1tspcapers
2TBSPalmond milk vegan ricotta
1/2Carugula
lemon zest
Instructions
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.