Ingredients
Scale
DOUGH
- 1 cup of flour (I like a mix of rye and white flour)
- 1 tsp garlic powder
- 1 tsp instant yeast
- 1/2 tsp salt
- 2 tsp olive oil
- 1/3 cup of warm water
SAUCE
- 1/2 can of white beans, drained
- 1/2 cup of vegan cream cheese
- 1/4 cup of shredded vegan cheese (optional)
- 2 tbsp nutritional yeast
- 3 cloves of garlic
- 2 tsp lemon juice
- salt, pepper
TOPPINGS
- 1 small onion, diced
- 2 cups of baby spinach
- 1 cup of canned artichoke hearts, chopped (5–6 pcs)
- chili flakes (optional)
- chili slices (optional)
- fresh basil (optional)
Instructions
- Add flour, garlic powder, instant yeast, and salt to a bowl, and mix together with a fork or spoon. Add oil and warm water, then using your hands mix together everything.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Cover with a kitchen cloth and let rise for about 20 minutes.
- Preheat oven to 425 F/220 C.
- Add white beans, vegan cream cheese, shredded vegan cheese, nutritional yeast, garlic, lemon juice, and a pinch of salt and pepper to a blender, and blend until smooth and creamy.
- Heat up a skillet over medium heat. Add diced onion, and sauté for 5-7 minutes, stirring frequently, and adding 1-2 tablespoons of water at a time to prevent sticking. Add spinach, and cook for 1-2 minutes, or until wilted.
- Once dough has doubled in size, pat or roll into a large round pizza. Spread creamy sauce on top, and scatter spinach and artichokes on top. Alternatively mix together spinach and artichokes with creamy sauce, and top pizza with this.
- Bake pizza for 12-15 minutes, or until golden and crispy. Serve immediately topped with chili flakes and fresh basil. Enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins