Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the
Mozzarella Cheese (1 cup)
,
Blanched Almond Flour (2 cups)
,
Baking Powder (1/2 Tbsp)
,
Salt (1 tsp)
,
Pumpkin Purée (1 cup)
, and
Eggs (2)
in the food processor and pulse until a dough forms.
Step 3
Turn out ¾ of the dough onto a piece of parchment paper, cover with another piece, and roll out into a ¼ inch thick circle or desired shape. Lift the edges of the dough upwards to form a 1-inch rim around the edge of the crust using the extra dough.
Step 4
Brush with
Olive Oil (1 tsp)
and par-bake for 10 minutes.
Step 5
Add
Shredded Parmesan Cheese (1 cup)
,
Artichoke Hearts (1 can)
,
Shredded Mozzarella Cheese (1/2 cup)
,
Cream Cheese (2/3 cup)
,
Mayonnaise (1/3 cup)
, and
Sour Cream (1/3 cup)
into the food processor. Blend to combine.
Step 6
Add
Garlic (4 cloves)
,
Ricotta Cheese (1/2 cup)
, and
Fresh Spinach (5 cups)
in the food processor. Blend to combine until smooth for 2 minutes.
Step 7
Check the Spinach & Artichoke for seasoning. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Pulse a couple more times.
Step 8
Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.
Step 9
Continue baking for another 15 minutes or until the cheese is golden brown.
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