Gluten-Free, Yeast-Free Individual Spinach Artichoke Flatbread Pizza

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Lately, I’ve been craving pizza. A lot. But I didn’t want to make a giant pie with yeast and kneading and the oven. I wanted pizza that was quick, easy and cooked on the stove top. And crunchy. I like my pizza crispy as opposed to chewy.

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That’s where flatbread pizza comes in. I’ve shared my recipes for flatbread with you before, both regular and gluten-free. Flatbreads are fast and easy to make.

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Just mix the dough, which was made with Bob’s Red Mill gluten-free, all-purpose flour and The Vegg for egg replacement, shape it into balls and roll them out flat. They get cooked in a skillet (though you can make them in the oven if you prefer) and then you can eat them in a variety of ways.

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I love them for breakfast with hummus and fresh tomatoes, spinach and cucumbers

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and sometimes with avocado.

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They’re also perfect for personal-sized pizzas. Since they are crisp, they can stand up to a lot of toppings. Last month I used them, along with Butler Foods Soy Curls, to make this indulgent, amazing Soy Curls Flatbread Pizza (recipe coming soon).

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This time, however, it was spinach and artichokes that were calling to me. That’s because the wonderful people at Let Thy Food sent me samples of their incredible products and one of those products was a cashew-based Spinach Artichoke Dip.

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I’ll be doing a full review of Let Thy Food’s products but I couldn’t wait to tell you about this pizza.

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Instead of a tomato sauce, the spinach artichoke dip served as the pizza sauce. I spread a good amount of it over the flatbreads. The dip is luscious, creamy and you could just eat the whole jar with a spoon.

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Then I sauteed fresh spinach and artichoke hearts with lots of garlic, red pepper flakes and Go Veggie Foods vegan grated parmesan because I wanted some fresh veggies on the pizza and that complemented the dip perfectly. I put a bunch of the saute on top of the dip.

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Then it got topped with a bunch of Daiya Foods mozzarella shreds.

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I put the pizza back into the skillet and put a lid over it to melt the cheese. You can also use the broiler and I tried that. The broiler makes the pizza more chewy and since I prefer crispy, I prefer the skillet method.

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Then I sprinkled more Go Veggie Foods vegan parmesan over it (because I can never have enough of it) and had my pizza with a salad on the side. This pizza was out of this world. Crispy. Creamy. Tangy. Cheesy. Vegan. Gluten-Free. Yeast-Free. No-Bake.

It was simply the Best. Pizza. Ever.

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I strongly suggest you try making flatbread pizzas and put whatever toppings you love. I would also suggest trying Butler Foods Soy Curls and/or Let They Food Spinach Artichoke Dip as toppings. Enjoy!

Gluten-Free, Yeast-Free Individual Spinach Artichoke Flatbread Pizzas

GF
Makes about 4-6 pizzas

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For the Flatbreads:

2 tsp. The Vegg egg replacer + 6 Tbs. warm water

3 cups Bob’s Red Mill gluten-free, all-purpose flour

2 tsp. baking powder

1 ½ tsp. kosher salt

1 tsp. xanthan gum (if not in the flour mix)

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

¾ cup water

3 Tbs. olive oil plus more for frying

For the Spinach Artichoke Saute:

1 Tbs. olive oil

½ red onion, minced

2 cloves garlic, minced

A pinch of red pepper flakes

1-15 oz. can artichoke hearts, drained and chopped

4 cups fresh baby spinach, chopped

2 tsp. Go Veggie Foods vegan grated parmesan

Kosher salt and black pepper to taste

A pinch of grated nutmeg

For the Pizza:

1 bottle Let Thy Food Spinach Artichoke Dip

2 cups Daiya mozzarella shreds

To make the flatbreads:  In a mug or small bowl, combine the egg replacer with the warm water. Stir and let sit for 5 minutes. In a large bowl, combine the flour, baking powder, salt, xanthan gum (if it’s not already in the flour mix), garlic powder and dried herbs. Make a well with a spatula. Add the water and oil and mix until you have dough. It will be stiff. If it feels too dry and crumbly, add water by the teaspoon until it feels smoother. Shape the dough into a log. Cover it with a towel and let it rest for 10 minutes.

Place a piece of parchment paper on your work surface. Cut the dough in half, and then cut each half into 2 or 3 pieces, depending how large you want each pizza. Shape each piece into a ball. Using a rolling pin, roll each ball into a thin circle.

Heat a skillet over medium-high heat. Add a bit of oil into the pan and let it get hot. We will cook one flatbread at a time. Cook the first side for 30 seconds. Flip it carefully and let it cook for a minute and a half. Flip again and cook for another minute and a half. You want it to get browned with some dark blackened spots. Remove from pan and let cool on a wire rack.  Continue making the rest of the flatbreads.

Alternatively, you could bake these flatbreads in a 450 degree oven. Preheat the baking sheet for 5 minutes in the oven. Lay the flatbreads on a large piece of parchment paper. Spray them with oil and top with some more chopped herbs and salt, if desired. Carefully remove the baking sheet from the oven and place the parchment paper on it. Bake for 10-12 minutes until the flatbreads are browned on the edges and golden in the middle. They will harden more as they cool.  Let cool completely on wire racks.

To make the saute: In another skillet, heat the oil over medium-high heat. Add the onion and saute for 3 minutes until softened. Add the red pepper flakes, garlic and artichoke hearts. Saute until the artichokes are starting to become browned. Add in the baby spinach, a handful at a time. Toss to mix and let the spinach wilt before adding another handful. Season with grated parmesan, salt, pepper and nutmeg. Transfer to a bowl and set aside.

To make the pizza: Heat  a clean skillet over medium-high heat. Take one flatbread and spread a few spoons of the spinach artichoke dip over most of it. Top with the fresh spinach and artichoke saute. Add the flatbread to the skillet. Top with vegan cheese and cover the skillet with a lid until the cheese melts.

Alternatively, you could melt the cheese under a broiler but I prefer the skillet. It makes the crust even crispier. Continue until you have made all the pizzas. Serve hot.

Let Thy Food Pizza (31)

The “V” Word: Say it. Eat it. Live it. 

Gluten-Free, Yeast-Free Individual Spinach Artichoke Flatbread Pizza
Author: 
Recipe type: Pizza
Serves: 4-6 pizzas
 
Ingredients
  • For the Flatbreads:
  • 2 tsp. The Vegg egg replacer + 6 Tbs. warm water
  • 3 cups Bob’s Red Mill gluten-free, all-purpose flour
  • 2 tsp. baking powder
  • 1 ½ tsp. kosher salt
  • 1 tsp. xanthan gum (if not in the flour mix)
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ¾ cup water
  • 3 Tbs. olive oil plus more for frying
  • For the Spinach Artichoke Saute:
  • 1 Tbs. olive oil
  • ½ red onion, minced
  • 2 cloves garlic, minced
  • A pinch of red pepper flakes
  • 1-15 oz. can artichoke hearts, drained and chopped
  • 4 cups fresh baby spinach, chopped
  • 2 tsp. Go Veggie vegan grated parmesan
  • Kosher salt and black pepper to taste
  • A pinch of grated nutmeg
  • For the Pizza:
  • 1 bottle Let Thy Food Spinach Artichoke Dip
  • 2 cups Daiya mozzarella shreds
Instructions
  1. To make the flatbreads:
  2. In a mug or small bowl, combine the egg replacer with the warm water. Stir and let sit for 5 minutes. In a large bowl, combine the flour, baking powder, salt, xanthan gum (if it’s not already in the flour mix), garlic powder and dried herbs.
  3. Make a well with a spatula. Add the water and oil and mix until you have dough. It will be stiff. If it feels too dry and crumbly, add water by the teaspoon until it feels smoother. Shape the dough into a log. Cover it with a towel and let it rest for 10 minutes.
  4. Place a piece of parchment paper on your work surface. Cut the dough in half, and then cut each half into 2 or 3 pieces, depending how large you want each pizza. Shape each piece into a ball. Using a rolling pin, roll each ball into a thin circle.
  5. Heat a skillet over medium-high heat. Add a bit of oil into the pan and let it get hot. We will cook one flatbread at a time. Cook the first side for 30 seconds. Flip it carefully and let it cook for a minute and a half. Flip again and cook for another minute and a half. You want it to get browned with some dark blackened spots. Remove from pan and let cool on a wire rack. Continue making the rest of the flatbreads.
  6. Alternatively, you could bake these flatbreads in a 450 degree oven. Preheat the baking sheet for 5 minutes in the oven. Lay the flatbreads on a large piece of parchment paper. Spray them with oil and top with some more chopped herbs and salt, if desired. Carefully remove the baking sheet from the oven and place the parchment paper on it. Bake for 10-12 minutes until the flatbreads are browned on the edges and golden in the middle. They will harden more as they cool. Let cool completely on wire racks.
  7. To make the saute:
  8. In another skillet, heat the oil over medium-high heat. Add the onion and saute for 3 minutes until softened. Add the red pepper flakes, garlic and artichoke hearts. Saute until the artichokes are starting to become browned. Add in the baby spinach, a handful at a time. Toss to mix and let the spinach wilt before adding another handful. Season with grated parmesan, salt, pepper and nutmeg. Transfer to a bowl and set aside.
  9. To make the pizza:
  10. Heat a clean skillet over medium-high heat. Take one flatbread and spread a few spoons of the spinach artichoke dip over most of it. Top with the fresh spinach and artichoke saute. Add the flatbread to the skillet. Top with vegan cheese and cover the skillet with a lid until the cheese melts.
  11. Alternatively, you could melt the cheese under a broiler but I prefer the skillet. It makes the crust even crispier. Continue until you have made all the pizzas. Serve hot.

 

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