• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Raining Flour
  • All Recipes
  • Dinner
  • Shabbat
  • Desserts
  • Shop
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • All Recipes
  • Dinner
  • Shabbat
  • Desserts
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Dinner
    • Shabbat
    • Desserts
    • Shop
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Creamy Spinach & Artichoke Pizza with Tomatoes & Basil

    Creamy Spinach & Artichoke Pizza with Tomatoes & Basil

    Published: Dec 21, 2020 · Modified: Jan 13, 2025 by Dalya Rubin · This post may contain affiliate links,

    Sharing is caring!

    Jump to Recipe Print Recipe

    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.

    Creamy Spinach & Artichoke Pizza

    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!

    Gluten-Free Valentine's Day Recipes

    Creamy Spinach & Artichoke Pizza with Tomatoes & Basil

    I'm sharing with you how to make this clean ingredient Creamy Spinach & Artichoke Pizza with Tomatoes & Basil.
    No ratings yet
    Print Pin Rate
    Course: pizza
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 2 -4 servings
    Calories: 1177kcal
    Author: Dalya Rubin

    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 finely ground blanched 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
    • ground 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!

    Notes

    This recipe is Sponsored by Bob's Red Mill as part of their Make it Monday series.

    Nutrition

    Serving: 1Serving | Calories: 1177kcal | Carbohydrates: 152g | Protein: 33g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2364mg | Potassium: 1173mg | Fiber: 22g | Sugar: 7g | Vitamin A: 13236IU | Vitamin C: 68mg | Calcium: 344mg | Iron: 10mg
    Save the Recipe

    Want to save this recipe? 

    Enter your email below and we'll send this recipe right to you! As a bonus, you'll receive new recipes to your inbox each week.

    « Gluten Free Hamantaschen Cookies (for Purim)
    Gluten Free Chocolate Lava Cake »

    Sharing is caring!

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Dalya!

    Trained Chef, turned recipe developer and food photographer. I can't wait to share all my kosher gluten free recipes with you!

    About me
    • Instagram
    • Facebook
    • Pinterest

    Holiday Recipes

    • oat flour chocolate chip cookies broken in half with melty chocolate chips
      Oat Flour Chocolate Chip Cookies
    • vegan cheesecake frosting in a bowl with spatula
      Vegan Cheesecake Frosting
    • gluten free pumpkin gingerbread cake slice with a fork
      Gluten Free Pumpkin Gingerbread Cake
    • pumpkin oat flour muffins in a bowl with a tea towel
      Easy Pumpkin Oat Flour Muffins – Gluten Free
    • Gluten Free Pumpkin Bundt Cake slices on white plate
      Gluten Free Pumpkin Bundt Cake (One Bowl!)
    • three healthy pumpkin cake donuts stacked
      Healthy Pumpkin Cake Donuts - Gluten Free

    Popular Recipes

    • How to Measure Half an Egg
    • oat milk rice pudding in a glass jar with a spoon
      Oat Milk Rice Pudding
    • Gluten Free Raspberry Bars with Almond Flour
      Gluten Free Raspberry Bars with Almond Flour
    • no bake cheesecake in a bowl with offset spatula
       Cheesecake Filling for Cake (No Bake)
    • gluten free dutch baby in cast iron skillet with strawberries and blackberries
      Gluten Free Dutch Baby
    • gluten free orzo on wooden spoon
      Gluten Free Cassava Orzo with Mushrooms
    • All Recipes
    • Gluten Free Meals
    • Side Dishes
    • Meatless Meals

    Footer

    ↑ back to top

    Search a Recipe!


    QUICK LINKS

    • Meet Dalya
    • Contact
    • Work with Me
    • Featured
    • Recipes
    • Resources
    • Portfolio
    • FAQs

    DISCLAIMERS

    • Privacy Policy
    • Accessibility Policy

    KOSHER COOKING 101

    • WHAT IS KOSHER COOKING?

    COPYRIGHT © 2025 | It's Raining Flour LLC – All rights reserved.