Turkey Bacon Artichoke Yeast-Free Pizza

From Kristi's Kitchen

Ingredients:

Artichoke Spread:

8 oz. organic cream cheese, softened

14oz. artichoke hearts, drained and chopped

1/2 c. grapeseed oil vegenaise

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/8 tsp. pepper

Few dashes of hot sauce

-Mix all ingredients until well combined -set aside

Tomato Sauce:

1/4 large onion, diced

1 tbsp. olive oil

2 large tomatoes, pureed

2 garlic cloves, minced

3/4 tsp. sea salt

1/8 tsp. ground cayenne pepper

1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent

-Add tomato puree, seasonings, and nectar

-Simmer on MED-LO heat for 20-30 minutes

-Set aside

Crust:

1 c. fresh milled soft whole wheat flour (sprouted is best)* 

1 tsp. sea salt

1 tsp.. aluminum free baking powder

1/2 c. filtered water

-Preheat oven to 400 degrees

-Combine ingredients

-Knead dough for 5 minutes -until smooth

-Place dough on parchment paper

-Shape or roll into pan on parchment

-Brush with olive oil and sprinkle with garlic powder and dried basil

-Bake rolled out crust for 5 minutes

* Haven't explored it yet but, I think this would work equally as well with spelt flour too...

Assembly Directions:

-Top partially baked crust with artichoke spread, tomato sauce, nitrate-free turkey bacon (I like Applegate Farms brand) and organic provolone cheese slices or shredded mozzarella 

-Continue cooking until done -about 10-12 minutes