Besides the fact that the crust is colorful, this pizza is definitely out of the ordinary. A rich, artichoke spinach dip filling is made mostly in the blender, diversifying this dish to be somewhere in between an appetizer and the main show - either way, it's something new and delicious to try making!
Black Artichoke Spinach Dip Pizza
Active time: 2.5 hours
- 1 can of artichokes drained
- 1 small chopped white onion
- 1 tbsp garlic
- 2 large handful of baby spinach
- 1/2 cup soaked raw cashews
- 2 tsp apple cider vinegar
- juice of half a lemon
- 1 cup plant milk
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1/4 tsp dried basil
- 2 tbsp tapioca starch/flour
- 1 can chickpeas
- 1/4 tsp pepper
- 1 tsp sea salt
- 1 pack dry activated yeast
- 1 + 1/4 cup of warm water (not boiling hot)
- 3 cups buckwheat or all purpose, gluten free flour
- 1 tbsp cane sugar
- 2 tsp salt
- 1 tbsp activated charcoal powder from coconuts for crust color
- Activate the yeast by adding the packet to warm water & sugar. Let sit for 10 minutes.
- Pour the salt over the flour in a bowl, then slowly add the water and yeast mix.
- Mix the dough until you need to work it in with hands, adding a few tbsp of grape-seed oil as you knead.
- Put dough into a bowl to rise for 1.5 hours.
- Sauté the onions in a pan with a little bit oil until translucent.
- Add garlic & spinach and sauté until wilted.
- Add drained cashews to food processor and grind to a meal.
- Add everything else except the beans to the food processor. Now add half the plant milk.
- Add the artichoke & beans to the processor & slowly add the rest of the plant milk until smooth.
- Sprinkle some semolina on the pizza pan so it doesn’t slide around and pour your entire mix over the dough and bake at 230C/450F for 8-10 minutes until golden brown.