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Vegan Gluten-Free Pizza Crust and Toppings

Posted on November 12, 2020


Recipe provided by Mike Allen, founder of The Healthy Treehouse

Pizza Crust
½ c. arrowroot starch
1⅓ c. almond flour
1 tbsp. flaxseed meal
½ c. potato starch
1 tsp. baking soda
½ tsp. garlic powder
1 tsp. salt
½ tsp. apple cider vinegar
8 tbsp. water
1 tbsp. olive oil

1 pizza crust
1 red pepper, julienne
3 cloves garlic
8 mushrooms
½ red onion
½ c. cooked chickpeas
2 tbsp. olive oil, plus more for brushing dough
3 c. spinach, packed
½ teaspoon kosher salt
1 c. pizza sauce
6 canned artichokes
4 large basil leaves
1 c. vegan Parmesan cheese
1 tsp. fresh basil, parsley or oregano

Pizza Crust
Preheat the oven to 375°F and line a baking tray. In a small mixing bowl, combine the apple cider vinegar, olive oil and water. Mix together and set aside. In a medium-size mixing bowl, combine the almond flour, arrowroot starch, potato starch, garlic powder, baking soda, salt, and flaxseed meal. Mix these ingredients together carefully, until well-combined.
Mix the wet ingredients into the dry ingredients. Mix well until it starts to form a dough. If your mixture is too wet, add more flour; if it’s too dry, add a little more water.
Shape your dough into a circle or square shape. Use a rolling pin to flatten it out, or make it as thick as you prefer. Place into your prepared oven tray and bake for approximately 10 minutes.

Preheat the oven to 500°F. Drain and rinse the chickpeas. Heat the olive oil in a large pan. Saute the mushrooms, onion, chickpeas, spinach, garlic and kosher salt. Add the artichokes and red pepper to the pan. Spread the pizza sauce over the dough. Layer the vegetables over the top. Sprinkle Parmesan cheese and garnish with parsley, oregano or basil.

Note: You can eliminate all cheese and drizzle on more olive oil, or add pesto. You may also omit and/or replace any of the above vegetables. Get creative with this pizza!

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