Gluten-Free Artichoke Pizza {Vegetarian}

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A vegetarian Gluten-Free Artichoke Pizza. I can’t tell you how delicious this gluten-free pizza is. The main attraction is the artichoke topping. The reason is, the artichoke is in a creamy sauce which is spread over the pizza crust. The sauce is garlicky and has plenty of fresh basil, and it tastes like hot artichoke dip…it is sooo good! The pizza is then finished with fresh tomato slices and a sprinkle of Parmesan cheese. The Parmesan cheese melts right into the tomatoes and creates a crispy topping. YUM!

A great gluten-free artichoke pizza for Friday night!

In this gluten-free artichoke pizza recipe, I used two kinds of cheese, mozzarella for the dip layer and Parmesan for the topping. The Parmesan adds a crispy and salty flavour to the tomatoes. Honestly, it is the best combination. At our house, I typically make pizza at the end of the week, because I like to keep Friday dinners simple and this pizza is perfect for Friday’s feet up kind of night.

For the pizza dough, I used a basic gluten-free pizza dough recipe because it is super easy. When I feel adventurous, I like to make the outrageously easy quinoa pizza crust or our yeast-free gluten-free pizza crust. Both are perfect with these toppings. 

Once you make the dough, which takes about 15 minutes to make, the topping takes less than 5 minutes. Now all you have to do is place the pizza in the oven and bake for not more than 15 minutes. And there you have it, a delicious vegetarian pizza under 35 minutes. 

This gluten-free artichoke pizza is perfect because it is quick and easy, and if you like vegetarian pizzas, this recipe will make the top of your list! 

Another way to serve this pizza is as a gluten-free appetizer. To do this, I make the pizza into a rectangle and cut it into bite-size pieces. The appetizer is beyond delicious. There is no need for dips, chips, or crackers because this appetizer will be a big hit at any party, you have my word!

Ingredients

  • BASIC GLUTEN-FREE PIZZA DOUGH
  • 2 cups gluten-free flour blend (I used better batter)
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Himalayan salt
  • 1 cup warm water (110 - 115 F)
  • 3 Tbsp. Extra virgin olive oil
  • 1 tsp. Pure maple syrup
  • TOPPING:
  • 1 cup grated mozzarella cheese
  • 1/3 cup GF mayonnaise
  • 2 Tbsp. Chopped fresh basil
  • 1/2 tsp. GF crushed red pepper flakes
  • 1 garlic clove, minced or grated
  • 1 tomato, thinly sliced (I used Romano)
  • 1/4 cup grated parmesan cheese
  • Fresh basil for serving
  • Instructions

  • DOUGH
  • Place the flour, yeast, baking soda and salt into a large bowl and mix until combined. Add the warm water, olive oil and maple syrup and mix well. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set aside for 30 minutes.
  • While dough is rising, preheat the oven to 450 F
  • Cover a pizza pan or a rimmed baking sheet with parchment paper and place the ball of pizza dough on the paper. Using a roller spread the dough out until it is in an even layer about 1/2-inch thick. Set aside
  • In a medium bowl mix the artichokes, mozzarella cheese, mayonnaise, basil, red pepper flakes and garlic and spread over the pizza dough. Top with tomato slices and sprinkle with parmesan cheese
  • Bake for 12 - 15 minutes until the crust is golden brown and the cheese golden. Scatter with fresh basil leaves and enjoy!


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