Mouth-Watering Gluten Free Spinach Artichoke Pizza Recipe
If you are a fan of pizza but can’t tolerate gluten or dairy, this gluten-free spinach and artichoke pizza recipe is perfect for you. As a nutritionist, I always look for ways to make healthy and delicious food, and today, I’m excited to share with you my favorite recipe for homemade pizza.
One of the biggest issues with gluten-free pizza is that the crust often ends up soggy, flavorless, or crumbly. But fear not! With this recipe, you’ll get a crust that is crispy on the outside and chewy on the inside. Plus, the toppings are flavorful and packed with nutrients.
Artichokes add a unique texture and nutty taste to the pizza, while spinach provides a good dose of vitamins and minerals. Besides being delicious, this pizza is versatile and can be made vegan or with dairy cheese, depending on your dietary preferences.
For those who have never tried making homemade pizza before, don’t worry! This recipe is easy to follow and doesn’t require any fancy equipment. With only a few ingredients and some kitchen tools you likely already have, you’ll be able to create a restaurant-quality pizza that will impress your family or guests.
Now let’s get to the recipe – I promise it will become one of your go-to gluten-free pizza recipes in no time!
Why You’ll Love This Recipe
Attention gluten-free and dairy-free food lovers! Are you ready to indulge in a naughty pizza night without the guilt? Look no further because this gluten-free spinach and artichoke pizza recipe is here to save the day.
Firstly, imagine a crispy crust that’s both healthy and delicious. This recipe uses a gluten-free pizza crust made with white whole wheat flour, cornstarch, xanthan gum, and olive oil. This combination produces a crust that’s soft on the inside and crispy on the outside – perfect for satisfying those pizza cravings!
Secondly, the toppings of this pizza scream deliciousness! The creamy alfredo sauce mixed with tender spinach, savory artichokes, aromatic garlic and rosemary make the perfect base for a flavorful pizza that will leave you wanting more. Let’s not forget about the combination of parmesan and mozzarella cheeses sprinkled all around, making every bite an explosion of flavors.
More importantly, this recipe is also vegan-friendly. Instead of using cream cheese, we’re mixing mashed avocado with apple cider vinegar to give it that tangy taste – all while keeping it dairy-free!
Lastly, who says pizza night can’t be accompanied by a healthy side? Pair your gluten-free spinach and artichoke pizza with a refreshing salad or veggie sticks for a lighter meal option.
Overall, this pizza recipe is easy to prepare in the comfort of your own home and perfect for those nights when you want to have comfort food alongside with it being healthy!
Here are all the gluten-free and dairy-free ingredients you will need for this delicious spinach and artichoke pizza recipe!
For the Pizza Crust:
- 1 1/2 cups gluten-free flour
- 1/4 cup cornstarch
- 1 teaspoon xanthan gum
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried rosemary
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 3/4 cup warm water
- 1/4 cup olive oil
For the Alfredo sauce:
- 1/2 cup cashews, soaked in hot water for at least an hour
- 1/4 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- Salt, to taste
- 4 cups fresh spinach
- 2 cups canned or jarred artichoke hearts, drained and chopped
- 1/2 cup vegan cream cheese
- 1/4 cup vegan parmesan cheese, divided
- 1/2 cup vegan mozzarella cheese, shredded and divided
Note: Make sure to check the labels of all store-bought ingredients to ensure they are gluten-free and dairy-free.
The Recipe How-To
Step 1: Preheat the Oven
First things first, preheat your oven to 425 degrees F. This high temperature ensures a crispy and chewy gluten-free crust.
Step 2: Prep the Pizza Crust
Prepare the gluten-free pizza crust by rolling it onto a piece of parchment paper that has been lightly dusted with cornstarch. This prevents sticking and makes moving the pizza into the oven much easier.
Step 3: Alfredo Sauce
In a mixing bowl, add ¼ cup of olive oil and ½ cup of alfredo sauce. Mix well together then spread it evenly across your prepared crust.
Step 4: Add Vegetables
Next, spread evenly 2 cups of fresh spinach leaves on top of the sauce. Followed by adding 1 ½ cups of artichoke hearts that have been drained and chopped into bite-sized pieces.
Step 5: Cheese Mixture
In a separate mixing bowl, combine together 1 ½ cups of shredded mozzarella cheese and ¾ cup of shredded parmesan cheese. Mix thoroughly.
Step 6: Baking
Sprinkle half of the cheese mixture over the vegetables (spinach and artichokes), then bake at 425 degrees F for 15-20 minutes, or until the cheese is melted and bubbly.
Step 7: Final Touches
Take out your delicious gluten-free pizza from the oven and immediately sprinkle the remaining half of cheese mixture over it. Let it cool for several minutes before slicing into portions.
Enjoy this flavorful, healthy spinach & artichoke pizza recipe, perfect for veggie lovers or anyone trying to accommodate dietary restrictions!
Substitutions and Variations
When it comes to cooking, there’s always room for customization. If you’d like to swap out ingredients or switch up the flavors in this Gluten Free Spinach & Artichoke Pizza Recipe, here are some substitutions and variations to try:
– Vegan Spinach & Artichoke Pizza: For a vegan version of this recipe, simply swap out the cream cheese and milk for non-dairy alternatives like vegan cream cheese and almond milk. You can use your favorite vegan shredded cheese or omit it altogether for a lighter dish.
– Paleo/Vegan Gluten-Free Pizza Crust: If you prefer a paleo or vegan pizza crust, swap out the gluten-free flour blend for almond flour or coconut flour. Both flours are high in fiber and protein, making them great substitutes for conventional wheat flour.
– Spinach & Artichoke Dip Pizza: For an extra creamy twist on this recipe, use spinach & artichoke dip instead of alfredo sauce. You can make your own dip or use store-bought, just be sure to select a dairy-free option if necessary.
– Kale & Artichoke Pizza: Swap out the spinach for baby kale leaves for a slightly more earthy taste. Or mix both spinach and kale together to add some green power to your meal.
– Gluten-Free Cauliflower Pizza Crust: If you’re looking for an alternative to traditional pizza crust, consider swapping it out with cauliflower crust instead. You can buy ready-made crusts or make your own by following some simple steps.
Overall, feel free to get creative with your substitutions – this recipe can handle it! And if you have any ingredient allergies or dietary restrictions, you can tailor it accordingly to fit your unique needs.
Serving and Pairing
There’s nothing quite like sitting down to enjoy a piping hot slice of gluten-free spinach and artichoke pizza! The perfect combination of flavors, textures, and aromas will delight every sense in your body. But before you dive in, let me tell you about some fantastic pairing ideas that will take your pizza to the next level.
First things first – this pizza is versatile enough to pair it with just about any drink of your choice. Are you looking for a classic pairing? Then try pairing it with a light white wine, such as Sauvignon Blanc or Pinot Grigio. The crisp acidity and fruity flavors will help cut through the richness of the cheese and the creaminess of the alfredo sauce.
If you prefer beer, a hoppy IPA or Pale Ale would be perfect with this pizza. These beers tend to have a bitter taste – which is balanced out by the sweetness of the gluten-free dough, while its hoppiness compliments the earthy tones of spinach perfectly.
Want a healthier option? You can pair this delicious pizza with fruit juices or smoothies made from bananas, strawberries, peaches or mangoes for a burst of freshness that compliments each slice excellently.
And if all else fails, who says no to good old soda pop? A carbonated beverage such as an ice-cold Coca Cola or Pepsi would go surprisingly well with this cheesy spinart pizza.
Furthermore, this pizza can also be paired with a variety of sides like garlic bread, veggie sticks and peanut butter dip or chicken wings for pure indulgence.
Regardless of what you decide to pair it with, one thing is sure- You’re bound to have an amazing time enjoying your spinach artichoke pizza masterpiece!
Make-Ahead, Storing and Reheating
Making pizza is always an enjoyable and easy experience, but it can take a bit of time to prepare the dough, toppings and bake. Therefore, it’s always convenient to know if your homemade pizza is suitable for making ahead or storing for later use.
This gluten-free spinach and artichoke pizza recipe is perfect for making ahead and storing. The alfredo and spinach artichoke sauce works together to keep the pizza moist and flavorful after you put it in the refrigerator or freezer.
To make-ahead, after you have topped the crust with all the ingredients, cover with plastic wrap or foil and place it in the refrigerator for up to 24 hours. Bake at 400°F for up to 20 minutes when ready to serve.
If you plan on storing leftover pizza, you can store it covered in plastic wrap or foil in your refrigerator for up to three days. Before reheating, remove it from the refrigerator and let it sit at room temperature for about 15 minutes. You may need to add a sprinkle of water over the top before re-baking to refresh the moisture.
You can also freeze this pizza recipe. I recommend that before baking, freeze the pizza without baking first. To do this, place it on a baking sheet or cardboard wrapped in foil or freezer food-safe plastic wrap before freezing. When it’s time to eat, remove from the freezer, unwrap and warm up in a preheated oven at 375°F for 12-15 minutes.
In conclusion, this gluten-free spinach artichoke pizza recipe is perfect for making ahead or storing for later meals. By following these instructions, you will be able to enjoy delicious homemade pizza on your own schedule!
Tips for Perfect Results
To make sure that your gluten-free spinach and artichoke pizza turns out perfectly, here are some tips to keep in mind.
First, when preparing the gluten-free pizza crust, be sure to follow the instructions carefully. Gluten-free dough can be temperamental, and it’s important to get the consistency just right. If the dough is too dry, add a tablespoon of water at a time until it comes together. If it’s too sticky, add a little more cornstarch or gluten-free flour until you get the desired texture.
Secondly, when adding the toppings to your pizza, be careful not to overload it. While it may be tempting to pile on all of your favorite ingredients, it’s important to remember that a pizza with too many toppings will not cook evenly and may become soggy in the middle. Stick to 2-3 toppings max and distribute them evenly over the top of the pizza.
In addition, be sure to use high-quality ingredients such as fresh spinach and artichokes for optimal results. Fresh herbs like oregano and rosemary can also add a burst of flavor that will take your pizza from good to great.
If you’re using dairy-free cheese substitutes for this recipe, keep in mind that they may not brown as nicely as regular cheese does. To remedy this, brush a little bit of olive oil over the top of the cheese before baking to help it brown slightly.
Finally, allow your pizza to cool for a few minutes before slicing and serving. This will help set the cheese and toppings in place so that they don’t all slide off when you cut into it.
By following these tips, you’ll be well on your way to making the perfect gluten-free spinach and artichoke pizza every time.
In conclusion, this gluten-free spinach and artichoke pizza recipe is not only delicious but also nutritious. The combination of fresh spinach, artichoke hearts, and a creamy alfredo sauce makes for the perfect pizza toppings. With this recipe, you can enjoy your favorite pizza without worrying about gluten or dairy.
By using xanthan gum and cornstarch instead of traditional wheat flour in the crust, we have created a healthier and gluten-free option that is just as tasty. Additionally, our recipe can easily be veganized by swapping out the cream cheese and milk for vegan-friendly options.
Don’t be afraid to experiment with different variations of this recipe, such as adding chicken or switching up the cheese blend. And if you’re feeling adventurous, try making your own cauliflower crust!
Overall, this gluten-free spinach and artichoke pizza is a guilt-free way to indulge in one of America’s favorite foods. It’s perfect for any occasion – from a family movie night to a potluck party. So go ahead and give it a try – your taste buds (and your body) will thank you!
Gluten Free Spinach & Artichoke Pizza Recipe
- 1 tablespoon yeast (normally in 1/4 oz packets which is just fine)
- 1 1/3 cups milk
- 1 teaspoon sugar
- 1 1/3 cups gluten-free flour (mine was mostly brown rice based)
- 1 cup cornstarch
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon rosemary
- 1/2 teaspoon garlic
- 1/2 teaspoon oregano
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 1 (18 ounce) jar of your favorite marinara sauce, but check the ingredients for gluten (I used Kroger brand)
- 1 (8 ounce) can artichokes
- 1 bunch spinach leaves
- 1 (10 ounce) bag of shredded cheese (I used Sargento's 4 cheese blend)
- Preheat oven to 400°F.
- Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
- While the yeast is activating, pour the dry ingredients into a mixing bowl.
- Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
- You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
- dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
- Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
- Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
- Freeze what you don't eat for a quick dinner later.