All in the Dough: A GF & VGN Spinach & Artichoke Cashew Cheese Pizza

All in the Dough: A GF & VGN Spinach & Artichoke Cashew Cheese Pizza

I’ve teamed up with Jordan Winery to create another amazing table spread at home! Jordan is running a photo contest #MyJordanValentine and the deadline to enter is Wednesday, February 10, 2021. They will announce 15 winners to enjoy a complimentary four-course dinners at home on Valentine’s Day weekend. Take some inspo from my own submission and let’s see what you can create!

As one of the California’s iconic producers of classic Cabernet Sauvignon, I thought it was only fitting to based the menu of California cuisine. I used their 2018 Jordan Chardonnay in the salad dressing for the lemon avocado kale salad, roasted sangria tomatoes, and to cook the wilted spinach, garlic & artichokes. Using white wine opposed to low sodium vegetable broth when cooking brings out more flavors & aromatics.

While cooking, I continued to refill my glass of the 2016 Cabernet Sauvignon. The dark fruit flavors, silky palate and structure makes this a versatile wine for food pairing. The combination between the wine & the roasted sangria tomatoes was incredible.

The side dish recipes will be posted next week yet this GF & VGN cashew cheese pizza was too amazing not to post the next day. The prep & cook time is about 30 minutes and the ingredients are minimal. With such bold flavors, less is more with this dish.

All ingredients came from Trader Joe’s. You can get most everything elsewhere but the GF crust is difficult to find. TJ’s has their own broccoli or cauliflower crust brand that makes a delicious and crispy crust. I have found the broccoli holds together much better than the cauliflower version. For the sauce, you will need a food processor or blender to blend up the cashew mixture until creamy.

All in the Dough: A GF & VGN Spinach & Artichoke Cashew Cheese Pizza

Serves 2

Pizza

  • 1 Trader Joe’s Broccoli & Kale Pizza Crust
  • 1 full can of artichoke hearts, chopped
  • 2 tbsp white wine
  • 2 cups spinach, chopped
  • 6 garlic cloves, chopped
  • 2 tbsp olive oil
  • For topping: 1 tbsp balsamic, fresh thyme, and everything bagel seasoning

Cashew Cheese Sauce

  • 1 cup raw cashews
  • 3 lemons, juiced
  • 1/3 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • salt and pepper to taste

Method

  1. Preheat Oven to 450F. While oven is heating, combine all ingredient for the cashew cheese sauce in a blender, blend until smooth. Taste as you go to ensure any salt & pepper that is needed is added. Once done, set aside.
  2. Take the broccoli pizza crust out of the box. Spoon some of the cashew cheese sauce onto the broccoli crust and spread on top (make sure to leave extra sauce for the dollop toppings). Leave about a half inch of the top without sauce to create a space for the crust. When oven is ready, place the crust directly onto the oven rack. Bake for about 10 minutes.
  3. While crust is baking, in a large pan over medium heat and add the olive oil and chopped garlic. Cook for about a minute then stir in the white wine chopped artichoke hearts and spinach. Cook until the spinach wilts (about 5 minutes).
  4. Once crust has been baked in the oven for 10 minutes, remove from the oven then add the spinach mixture and dollops of the remaining cashew cheese sauce. Place back in oven for another 10 minutes.
  5. Once done, remove from oven and top with everything bagel seasoning, thyme, & balsamic. Cut into 4 slices, ready to serve!