This recipe is: vegetarian, vegan
For the crust:
- 1.5 cups whole wheat flour
- 1/2 cup warm water
- 1/2 tbsp sugar
- 1 tsp yeast
- 1/2 tsp sea salt
- 1 tbsp olive oil
For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3 tbsp white whole wheat flour (or flour of choice)
- 1.5 cups unsweetened plain almond milk
- salt and pepper to taste (~1/2 scant tsp each)
- 4-6 tbsp nutritional yeast (can sub parmesan cheese it not vegan)
- 1/4 heaping tsp garlic powder
- 4 tbsp parmesan cheese (vegan if necessary)
- 10 oz frozen spinach, thawed
For pizza toppings:
- 2 roma tomatoes
- optional but recommended: more (vegan) parmesan and/or mozzarella cheese
- Make the crust by sprinkling yeast and sugar into the warm water. Allow to rest for 15 minutes, until yeast is bubbly and expanded. Add the olive oil and flour, and mix for 4-5 minutes on low speed (2 on Kitchenaid mixer). The dough should be in a ball, chasing itself around the mixer. If it is too wet, add more flour; if too dry, add more water. Place the dough in an oiled bowl, cover, and place in a warm area for 1 hour.
- Meanwhile, heat a large skillet over medium heat and add olive oil. Once hot, add the garlic and cook for about 1 minute, stirring constantly to make sure that garlic doesn’t burn.
- Reduce heat and whisk in the flour. Cook for about 1 minute, then begin to whisk in the almond milk 1/4 cup at a time. Cook for 2 minutes.
- Transfer the sauce to a blender and add the salt and pepper, nutritional yeast, parmesan cheese, and garlic powder. Blend until creamy and adjust seasonings if necessary. The sauce should be very cheesy and salty.
- Use a clean kitchen towel to squeeze as much moisture as possible out of the thawed spinach.
- Return the sauce to the skillet along with the spinach. Heat on medium until the sauce begins to bubble, then reduce heat to low and cook until sauce has reached desired thickness. If it is too thin, add more flour, and if it is too thick, add more milk.
- Preheat the oven to 450°F. Lightly oil a pizza stone or baking sheet. Coat the oil with a thin layer of cornmeal and/or parmesan, if desired (adds a great texture to the crust). Roll out the dough. Spread the sauce generously over the top of the pizza. Top with tomatoes and extra cheese, if using.
- Bake for 15-20 minutes. Sprinkle finished pizza with crushed red pepper and extra cheese if desired, and allow to cool 5 minutes before serving.