A vegan artichoke and spinach dip from Let Thy Food made primarily out of veggies and cashews, topped on a naturally gluten-free pizza crust from Simple Mills.
Ingredients
2 tbsp apple cider vinegar
2 tbsp olive oil
6-8 tbsp water
1 box Simple Mills Pizza Dough mix
1 cup mixed raw broccoli and zucchini
1 tbsp olive oil
½ tbsp 21 seasoning salute (Trader Joe's)
⅓-1/2 cup Let Thy Food Spinach Artichoke Dip
1 tbsp nutritional yeast
5 tomato slices, thinly sliced
⅓ cup Earthbound Farm Herb Blend
Instructions
Preheat your oven to 350ยบ.
While oven is preheating, combine your ACV, olive oil and water in a bowl. Mix well to combine.
Next pour the whole bag of Simple Mills pizza dough flour mix into the bowl. Blend well and then form into a ball.
Spray a baking sheet with cooking oil spray or lightly grease it with olive or coconut oil, roll the pizza out into one large round crust. Be sure to pinch it out a crust since one will not rise due to the gluten-free ingredients.
On a separate baking sheet, toss your broccoli and zucchini in the 1 tbsp of olive oil and 21 Seasoning Salute (or a mix of basil, rosemary, salt and pepper, garlic).
Pop the veggies in the oven for 15-25 minutes until lightly roasted and browned.
Bake the pizza dough in the oven for 5 minutes. Take the dough out and put your dip, nutritional yeast, greens and tomato on.
Place back in the oven for 15-20 minutes (the box directions say 10-15 but I prefer the tomato slices cooked a bit longer).
When both the vegetables and the pizza are finished, you can top the roasted broccoli and zucchini on the pizza before eating.
Cut a slice and enjoy!
Recipe by Chickpea in the City at https://chickpeascity.com/vegan-spinach-and-artichoke-dip-pizza/