Gluten-Free, Yeast-Free Individual Spinach Artichoke Flatbread Pizza
Recipe type: Pizza
Serves: 4-6 pizzas
  • 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
  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.
Recipe by The "V" Word at