I adore pizza (and who doesn’t), but as much as I love it and cooking, I don’t always have the time or inclination to go through the whole rigmarole of making pizza dough. This versatile recipe, which I received from my mom (dankie mommie!), is super-quick and easy. I’ve topped it with marinated artichokes and spinach because I had those ingredients handy, but you can use whatever veggies you have available. I’ve used whole grain flour for a healthier option, but you can substitute with cake flour if that’s all you have on-hand. To ensure a smooth and speedy process, pre-measure all your ingredients before starting. I had this out of the oven and on the dinner table in 50 minutes (and 30 minutes of that was baking time!) and it was dee-licious.


Makes 6 (4 1/2 x 4 1/2-inch) slices, or 12 (2 1/4 x 2 1/4-inch) appetizers

Ingredients

Crust

1 cup (250 ml/120g) unbleached white whole wheat flour
1 cup (250 ml/120g) organic whole grain pastry flour
2 teaspoons (10 ml) aluminum-free baking powder
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) organic vegetable oil (I like sunflower oil)
1 cup (250 ml) boiling water

Topping

2 jars (12 ounces/340 g) marinated artichoke hearts, drained
10 ounces frozen spinach, thawed
1 garlic clove, minced
1/3 cup vegan mayonnaise (like Vegenaise)
1 small red onion, thinly sliced (as thin as you safely can) and separated into rings
3 slices Cheddar-flavour vegan cheese, each slice cut in half to make 6 pieces

To Prepare the Crust

• Preheat the oven to 400 degrees F (200 C). Grease a 9 x 13-inch (22 x 33 cm) baking sheet or pizza pan with vegetable oil.

• In a large bowl, sift together the flours, baking powder and salt. In a separate bowl, thoroughly combine the oil and boiling water and add to the dry ingredients.

• Using a wooden or large spoon, mix until the dough becomes a cohesive ball; sprinkle a little more flour over the dough if necessary. The dough will be soft, but pliable (see photo below).

• Press into the prepared pan and bake in the oven for 15-20 minutes, or until the sides pull away from the pan and the dough is cooked. Remove from the oven and set aside; do not turn off the oven.

To Prepare the Topping

• Meanwhile, put the artichokes and spinach into a food processor and blitz until chopped (not too finely).

• Transfer the artichoke mixture to a bowl and add the garlic and mayonnaise. Stir until all ingredients are completely incorporated.

To Assemble the Pizza

• Scrape and evenly spread the artichoke mixture onto the crust. Top with the cheese and lastly the onion rings.

• Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and onion is soft. Drizzle with a little extra-virgin olive oil just before slicing and serving.

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