Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 2 pizzas | Prep time: 15 minutes |
Cook time: 20 minutes | Total time: 35 minutes
If you live in a tiny home, dorm, Airbnb's, or an apartment without a full oven, and you all of a sudden get a craving for pizza, then this recipe is for you! This vegan artichoke pizza can be made in a toaster oven in only 20 minutes or less. The toppings are easily customizable, and the artichoke spread is an amazing healthy alternative to vegan cheese. This pizza is already soy-free and sugar-free, and can also be made gluten-free, oil-free, and nut-free. Try this plant-based artichoke pizza today and let me know your thoughts below!
1 1/2 cup flour (option: use gluten free flour)
1 tsp baking powder
1 tbsp oregano
1 tbsp garlic powder
1 1/2 tbsp olive oil (omit for an oil-free option)
1 cup cold water
Artichoke Spread Ingredients:
1/2 can of artichokes (about 7 oz)
1/4 cup walnuts (omit for a nut-free option)
3-4 fresh basil leaves
1 tsp garlic powder
Fresh basil leaves
Make the dough: ○ Combine all the dough ingredients in a mixing bowl. ○ Mix the dough with a spatula or spoon until it starts to come together. If it's too dry, add a splash of water. If it's too wet, add a sprinkle of flour. ○ Once it's too difficult to use the spatula, begin to use your hands. ○ Place the dough on a floured surface and knead it about 10-15 times, or until it forms into a nice smooth ball. It should be a soft dough that's not sticky. ○ Place the dough in a closed container to rest for 10 minutes.
Make the artichoke spread: ○ Combine all the artichoke spread ingredients in a blender, food processor, or nutribullet. ○ Blend/pulse until it forms a spread. It's okay if it's a bit chunky. ○ Set aside until you're ready to top your pizza.
Pre-b]ake the crust: ○ Once the dough has rested, put the ball on a clean surface and cut it in half (place the unused half back in the bowl and cover so it doesn't dry out). ○ On a clean surface, roll out the dough to about the size of your toaster oven baking sheet. ○ Place some tin foil on the baking sheet, and drizzle 1 tbsp of oil on it (for an oil-free option, use parchment paper instead of tin foil). ○ Bake, broil, or toast the crust until it is slightly browned.
Top your pizza: ○ Once the crust has browned, remove it from the toaster oven. ○ Flip the pizza crust over on the baking sheet. ○ Top the crust with the artichoke spread and sliced tomatoes. ○ Bake, broil, or toast the pizza again until the toppings are warm and the crust is slightly browned. ○ Remove from the oven and let it rest for 5 minutes before cutting into 4ths.
Repeat: ○ Repeat the above instructions for the 2nd half of your pizza dough. ○ Enjoy!
Tips and Tricks:
If you happen to have a full oven, you can still enjoy this recipe! ○ If you are using a baking sheet, I'd still recommend to pre-bake the crust. Bake it in a 350°F oven for 10 minutes or until it's slightly browned. Then flip over, top with the artichoke spread and toppings, then bake for another 10 minutes. ○ If you have a pizza screen or stone, pre-baking the crust isn't necessary. Simply roll out the pizza dough, top it, and bake 350°F oven for 20 minutes or until the crust is slightly browned.
This recipe is very customizable. Try topping it with onion, peppers, black olives, mushrooms, or chickpeas!
Store the slices in an air-tight container for up to 3 days. Reheat in your toaster oven or regular oven on 350°F.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 slices (makes 2 pizzas, 8 slices total)
Total Fat: 11g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.