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–+ servings

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

A quick and easy made from scratch plant based gluten free pizza crust with toppings inspired by everyone's favorite dip - spinach artichoke!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: gluten free pizza, pizza, spinach artichoke, spinach artichoke pizza, two ingredient pizza, vegan pizza
Servings: 2
Author: jackfruitfulkitchen

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

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.
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