The Recipe:

Get Stuffed on Spinach Artichoke Yeasted Pizza

By:  Ari  Bendersky  Abe's Market Contributor  October 8th, 2013

Everyone loves pizza. Well, except maybe people who don't eat gluten. If you have a gluten-free diet, but are craving a tasty slice of 'za, we've got you covered. This delicious recipe by Zema's Madhouse Foods uses rosemary millet focaccia pizza mix, spinach, artichokes, mozzarella and more to create a fantastic Celiac friendly family treat.

Gluten-free Yeast-risen Stuffed Spinach & Artichoke Pizza Recipe

Yields: 1 round 9” pizza
Serves:  2-3 adults


  • 2 cups Zemas gluten-free Rosemary Millet Focaccia & Pizza mix (reserve the rest for dusting)
  • 1 cup warm water
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 T olive oil
  • 2 T sugar
  • ¾ tsp sea salt
  • 1 T apple cider vinegar
  • 3 tsp xanthan gum
  • 2 cups fresh spinach
  • 1 15 oz. can artichoke hearts, rinsed and drained
  • 4 mozzarella cheese sticks or dairy-free mozzarella block cut into ½-inch strips
  • 1 cup shredded mozzarella cheese (or dairy free)


  1. In a stand-up mixing bowl with paddle attachment, add water, yeast, sugar and oil. Mix for 1 minute and let rest for 15 minutes until fluffy.
  2. Whisk mix, sea salt and xanthan gum together. Set aside.
  3. When the yeast mixture is fluffy, add in half the flour and blend on low until incorporated.  Add remaining mix and apple cider vinegar and blend on low until sticky and smooth.
  4. Place dough in oiled bowl, cover with oiled plastic wrap and set in a warm place for 2 hours.
  5. Cut out parchment paper to line round pizza pan, about 9".
  6. When dough is done rising, pour dough onto sheet pan and spread out using fingers covering base and up the sides. Use remaining flour to sprinkle on dough if too sticky to work with. If stuffing pizza sides with cheese sticks, cut sticks in half lengthwise and place around edges of pizza, folding dough over the sticks. If you have thinner spots and need more dough, just pinch off pieces from heavier areas and patch. Let pizza sit for another 30 minutes.
  7. Preheat oven to 450. Brush the dough with olive oil, including the edges. Top pizza with spinach and artichoke hearts, sprinkling cheese on top and place in oven for 18-22 minutes. Watch pizza to not over-bake. Edges should be crispy with a soft, doughy inside. 

Alternative Pizza Toppings

Veggie Supreme: Use olive oil or tomato base, layered with spinach, mushrooms, fresh tomatoes, onions and garlic.

Margherita Pizza: A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and parmesan cheese.

Pesto Pizza: Fresh basil pesto spread (dairy free or regular) on bottom, topped with spinach, arugula and kale, sprinkled with parmesan or mozzarella cheese.

*All pizzas can be made with dairy free or dairy cheeses.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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