Vegan Artichoke Pesto Pizza

Ingredients

For the Gluten-Free Pizza Crust:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tsp apple cider vinegar

• 1 tbsp olive oil

• 1/2 cup warm water (adjust as needed)

For the Vegan Pesto:

• 1 1/2 cups fresh basil

• 1/4 cup nutritional yeast

• 1/3 cup raw cashews (or sunflower seeds for nut-free)

• 2 garlic cloves

• Juice of 1 lemon

• 1/3 cup olive oil

• Salt to taste

Toppings:

• 1 cup canned or marinated artichoke hearts, chopped

• 1/2 cup cherry tomatoes, halved (optional)

• 1/4 red onion, thinly sliced

• Vegan mozzarella (optional – use your favorite brand or homemade)

• Arugula for garnish (optional)

Instructions

1. Prepare the Crust:

1. Preheat oven to 425°F (220°C).

2. Mix flour, baking powder, and salt in a bowl.

3. Stir in apple cider vinegar, olive oil, and warm water until a dough forms.

4. Roll or press dough onto a parchment-lined pizza pan or baking sheet.

5. Bake for 10–12 minutes, until lightly golden.

2. Make the Pesto:

1. Add basil, nutritional yeast, cashews, garlic, lemon juice, and a pinch of salt to a food processor.

2. Blend while streaming in olive oil until smooth. Adjust salt and consistency as desired.

3. Assemble the Pizza:

1. Spread a generous layer of pesto on the pre-baked crust.

2. Top with chopped artichokes, onions, tomatoes, and optional vegan cheese.

3. Return to oven and bake another 10–15 minutes, until toppings are warm and edges are crisp.

4. Serve:

• Remove from oven, top with fresh arugula if desired, and slice to serve.