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Gluten-Free Valentine's Day Recipes
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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.
Prep Time20 mins
Cook Time35 mins
Course: pizza
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
  • 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!

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