2 cups of gluten-free flour + 3 tbsp
1 1/2 tsp of active yeast
4 tbsp of nutritional yeast
4 tbsp of olive oil
1 tsp of sea salt
1 cup of warm water
Engine2 Basil Pasta Sauce
1/2 cup of Kitehill ricotta cheese
Violife Provolone Cheese- 6 slices
1 cup of mushrooms
1/2 cup of sliced artichoke hearts
2 tbsp of minced garlic
1 tbsp of earth balance butter
2 tbsp of fresh oregano
Heat oven to 450 degrees. In a bowl combine all of the dough ingredients except the warm water and only two of the tbsp of olive oil. Stir together and then add in the warm water. Knead the dough until it is sticky and everything is mixed together. Now add the last two tbsp of olive oil to the dough and make sure the whole ball of dough is covered. Cover the bowl with dough in it with a towel and wait 30 minutes.
On a cookies sheet spread some parchment paper out. Then take your dough and, using your hands, spread out the dough across the parchment paper until it reaches both ends of the cookie sheet. Then bake in the oven for about seven minutes or until the dough feels firm but the edges are not brown.
While the dough is baking add in the sliced mushrooms, artichokes, and minced garlic to a sauté pan. Add in the vegan butter and bring heat to medium. Cook until the mushrooms are soft.
Remove the pizza from the oven and spread the red sauce on top. Then place your cheese slices, mushroom/artichoke/garlic/ mixture on top and then dollop the ricotta cheese and sprinkle with oregano. Place back in the oven for about 15 minutes or until the edges of the crust have started to brown. Remove from the oven and pull the pizza off of the pan (by the parchment paper, keep the pizza on the parchment paper). Let cool for five minutes. Then enjoy!