Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Mozzarella Cheese (1 cup)
Blanched Almond Flour (2 cups)
Baking Powder (1/2 Tbsp)
Salt (1 tsp)
Pumpkin Purée (1 cup)
in the food processor and pulse until a dough forms.
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.
Olive Oil (1 tsp)
and par-bake for 10 minutes.
Shredded Parmesan Cheese (1 cup)
Artichoke Hearts (1 can)
Shredded Mozzarella Cheese (1/2 cup)
Cream Cheese (2/3 cup)
Mayonnaise (1/3 cup)
Sour Cream (1/3 cup)
into the food processor. Blend to combine.
Garlic (4 cloves)
Ricotta Cheese (1/2 cup)
Fresh Spinach (5 cups)
in the food processor. Blend to combine until smooth for 2 minutes.
Check the Spinach & Artichoke for seasoning. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Pulse a couple more times.
Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.
Continue baking for another 15 minutes or until the cheese is golden brown.