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.