Guilt-Free Pizza Night: Spinach & Almond Crust with Fresh Toppings

Preheat your oven to 375°F (190°C). Line a pizza pan or baking sheet with parchment paper to prevent sticking.

Prepare the Crust:

In a large bowl, whisk together the almond flour, tapioca flour, nutritional yeast, baking powder, salt, oregano, and basil.

In a blender, combine the spinach, water, and olive oil until smooth.

Pour the spinach mixture into the dry ingredients and stir until a cohesive dough forms.

Shape and Bake the Crust:

Press the dough onto the prepared pizza pan to form your desired crust shape. Use a fork to poke holes all over the dough to prevent bubbling.

Bake the crust for 15-20 minutes, or until it turns lightly golden.

Add the Toppings:

Remove the crust from the oven and spread the vegan pesto evenly over the surface.

Top with chopped fresh spinach, halved cherry tomatoes, quartered artichoke hearts, and sliced Kalamata olives.

If desired, sprinkle with vegan mozzarella shreds for a creamy, melt-in-your-mouth texture.

Final Bake:

Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are heated through and the vegan cheese is melted and bubbly.

Serve:

Let the pizza cool slightly before slicing and serving. Enjoy your guilt-free, veggie-packed pizza!

Serving and Storage Tips: