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!

Course Dinner

Cuisine American, Italian, Mediterranean

Keyword gluten free pizza, pizza, spinach artichoke, spinach artichoke pizza, two ingredient pizza, vegan pizza

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 300kcal

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.