Toaster-Oven Artichoke Pizza

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 2 pizzas | Prep time: 15 minutes |

Cook time: 20 minutes | Total time: 35 minutes

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If you live in a tiny home, dorm, Airbnb's, or an apartment without a full oven, and you all of a sudden get a craving for pizza, then this recipe is for you! This vegan artichoke pizza can be made in a toaster oven in only 20 minutes or less. The toppings are easily customizable, and the artichoke spread is an amazing healthy alternative to vegan cheese. This pizza is already soy-free and sugar-free, and can also be made gluten-free, oil-free, and nut-free. Try this plant-based artichoke pizza today and let me know your thoughts below!

Dough Ingredients:

• 1 1/2 cup flour (option: use gluten free flour)

• 1 tsp baking powder

• 1 tbsp oregano

• 1 tbsp garlic powder

• 1 1/2 tbsp olive oil (omit for an oil-free option)

• 1 cup cold water

Artichoke Spread Ingredients:

• 1/2 can of artichokes (about 7 oz)

• 1/4 cup walnuts (omit for a nut-free option)

• 3-4 fresh basil leaves

• 1 tsp garlic powder

Other Toppings:

• Tomato slices

• Fresh basil leaves

• Leftover artichokes

Directions:

• Make the dough:

  • Combine all the dough ingredients in a mixing bowl.

  • Mix the dough with a spatula or spoon until it starts to come together. If it's too dry, add a splash of water. If it's too wet, add a sprinkle of flour.

  • Once it's too difficult to use the spatula, begin to use your hands.

  • Place the dough on a floured surface and knead it about 10-15 times, or until it forms into a nice smooth ball. It should be a soft dough that's not sticky.

  • Place the dough in a closed container to rest for 10 minutes.

• Make the artichoke spread:

  • Combine all the artichoke spread ingredients in a blender, food processor, or NutriBullet.

  • Blend/pulse until it forms a spread. It's okay if it's a bit chunky.

  • Set aside until you're ready to top your pizza.

• Pre-bake the crust:

  • Once the dough has rested, put the ball on a clean surface and cut it in half (place the unused half back in the bowl and cover so it doesn't dry out).

  • On a clean surface, roll out the dough to about the size of your toaster oven baking sheet. M

  • Place some tin foil on the baking sheet, and drizzle 1 tbsp of oil on it (for an oil-free option, use parchment paper instead of tin foil).

  • Bake, broil, or toast the crust until it is slightly browned.

• Top your pizza:

  • Once the crust has browned, remove it from the toaster oven.

  • Flip the pizza crust over on the baking sheet.

  • Top the crust with the artichoke spread and sliced tomatoes.

  • Bake, broil, or toast the pizza again until the toppings are warm and the crust is slightly browned.

  • Remove from the oven and let it rest for 5 minutes before cutting into 4ths.

• Repeat:

  • Repeat the above instructions for the 2nd half of your pizza dough.

  • Enjoy!

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Tips and Tricks:

• If you happen to have a full oven, you can still enjoy this recipe!

  • If you are using a baking sheet, I'd still recommend to pre-bake the crust. Bake it in a 350°F oven for 10 minutes or until it's slightly browned. Then flip over, top with the artichoke spread and toppings, then bake for another 10 minutes.

  • If you have a pizza screen or stone, pre-baking the crust isn't necessary. Simply roll out the pizza dough, top it, and bake 350°F oven for 20 minutes or until the crust is slightly browned.

• This recipe is very customizable. Try topping it with onion, peppers, black olives, mushrooms, or chickpeas!

• Store the slices in an air-tight container for up to 3 days. Reheat in your toaster oven or regular oven on 350°F.

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 2 slices (makes 2 pizzas, 8 slices total)

• Calories: 288

• Total Fat: 11g

• Carbs: 37g

• Protein: 6g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.