Ingredients
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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!
Test Kitchen Notes
This recipe is Sponsored by Bob's Red Mill as part of their Make it Monday series.