Today, I’ll share with you how to make this clean ingredient Creamy Spinach & Artichoke Pizza with Tomatoes & Basil which tastes phenomenal and uses fresh ingredients.
Let’s be practical with the food we consume in the new year. People get hyper-focused on eating “healthy” when in reality we should always love our bodies by achieving balance.
If you’re gluten-free, vegan, or dairy-free, you deserve incredible pizza too! Here is my go-to pizza crust recipe and I’m elevating it to have some of my favorite toppings, inspired by one of my favorite restaurants, Double Zero.
Feel free to use my pizza crust recipe with any toppings you like, to make this recipe your own (which I always encourage!) This is my go-to favorite pizza crust since I developed the recipe a couple of months back. It all comes together with a few of my favorite Bob’s Red Mill flours; white rice flour, almond flour, and tapioca flour. These gluten-free flours make for an incredibly crisp crust that comes out delicious every time!
Creamy Spinach & Artichoke Pizza with Tomatoes & Basil
Ingredients
Crust Ingredients (makes 2, 10-inch personal pies):
- 2 ¼ teaspoons or 1 packet Rapid Rise Yeast or Active Dry Yeast
- ⅔ cup warm water
- 1 teaspoon sugar
- 1 cup Bob’s Red Mill White Rice Flour
- 1 cup Bob’s Red Mill Almond Flour
- ¾ cup Bob’s Red Mill Tapioca Flour
- 1 teaspoon of sea salt
- 3 tablespoons olive oil
Toppings:
- 1, 8 oz bag fresh spinach
- 4-6 garlic cloves peeled & minced
- About 1 cup Artichoke hearts canned or jarred, quartered
- About 10-12 Baby tomatoes chopped small
- About ⅓ cup Basil finely chopped
- ½ to 1 cup Homemade or store-bought Hummus or pizza sauce
- About 2-4 oz Vegan Feta or other favorite vegan cheese of choice, crumbled/sliced (optional)
- Olive oil to taste
- Salt to taste
- Freshly cracked black pepper recommended, but can use any black pepper you have
Instructions
Crust Preparation:
- Combine warm water, yeast, and sugar in a liquid measuring cup or bowl and give it a quick whisk. Set aside to bloom, about 5-8 minutes, until foamy.
- Next, whisk together white rice flour, almond flour, and tapioca flour in a large bowl. Add in salt & mix.
- Once the yeast has bloomed, whisk in 3 tablespoons olive oil.
- Pour the yeast-oil mixture over the flour bowl and mix with a spoon or rubber spatula until a sticky dough forms. No need to overmix. Don’t add more flour if your dough is sticky.
- Form the dough into a ball in the bowl, and cover with a towel, and place in a warm area of your kitchen (or even in the microwave, turned off).
- Allow the dough to rise 30-60 minutes, before using.
Prepare Pizza Toppings:
- Mix chopped tomatoes & basil in a small bowl with olive oil, salt & pepper to taste. Set aside.
- Add 1 tablespoon oil to a saute pan and add in minced garlic. Cook over medium heat, about 2 minutes. Then, add in the raw spinach with a drizzle of olive oil and a sprinkle of salt. Cover the pan for 2-3 minutes to allow the spinach to wilt. Mix and cook longer if necessary.
Assemble the Pizza:
- Preheat the oven to 425°F. Grease 2 large baking sheets with a generous amount of olive oil or line with parchment paper.
- Divide the pizza dough into two balls to make 2 personal pizza pies.
- Flatten one of the pizza dough balls onto a prepared baking sheet, until it’s about a 10” in diameter circle. It should be quite thin.
- Spread ¼ to ½ cup hummus or pizza sauce over the crust.
- Top with the garlic-spinach, artichokes and vegan cheese.
- Drizzle pizza with olive oil, salt & pepper.
- Bake for 25-40 minutes, making sure that the bottom of the crust darkens. You can check on the pizza but using a spatula to lift up the edge, and the bottom of the entire pizza should have a slightly darkened color. If the pizza is too soft & flimsy, return it to the oven for 5-8 minute intervals until fully cooked.
- Once pizza is cooked, garnish with the tomato-basil mixture, leftover fresh basil & more vegan cheese (if desired). Add a drizzle of oil and pepper if you like. Enjoy!
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