1. In a large bowl, combine flour, rice flour and yeast and whisk well.
2. Measure out 1 1/3 cup cold water and gently pour into the flour mixture, stirring while pouring. Add 1 tbsp olive oil and sprinkle in salt and stir or knead (if easier at this point) until dough is smooth and no dry flour streaks remain.
3. Cover the bowl with plastic wrap or a lid and let rest for 30 minutes. Remove lid, knead for 2 minutes, then cover to rest again for 30 minutes.
4. Remove lid, knead once more for 2 minutes, then place lid back on and place in fridge to rise overnight or up to 24 hours
5. Line a large baking sheet (or two if needed) with parchment paper.
6. Turn dough out of bowl and divide into 2 smaller pieces. Use your hands to shape the dough into two round balls, and place on parchment line baking sheet(s)
7. Dust tops of dough with a little bit of rice flour and then cover with a kitchen towel to rise for 1 hour
8. While dough is rising, make the topping: heat 2 tbsp olive oil in a skillet and add garlic. Sauté for 30 seconds, then add tomatoes, artichokes and spinach. Sauté until spinach has wilted, another minute or two, then remove from heat and set aside until ready to use.
9. Once dough has risen, preheat oven to 450 and drizzle a small amount of olive oil over each dough and use your fingers to press dough and stretch it out to form an oval pizza dough shape (if it seems like you can’t fit both of them on one baking sheet, now would be the time to use a second baking sheet!)
10. Drizzle tops of dough with a little bit more olive oil (or brush on with a pastry brush) then bake dough in the lower third of your oven for about 10 minutes.
11. Carefully remove from oven and quickly top with your spinach and artichoke topping. Sprinkle with crumbled feta. Brush the edges with a bit more olive oil and then return to the center of the oven to finish cooking, 10-15 more minutes or until crust is golden brown and cheese has melted.
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Directions
1. In a large bowl, combine flour, rice flour and yeast and whisk well.
2. Measure out 1 1/3 cup cold water and gently pour into the flour mixture, stirring while pouring. Add 1 tbsp olive oil and sprinkle in salt and stir or knead (if easier at this point) until dough is smooth and no dry flour streaks remain.
3. Cover the bowl with plastic wrap or a lid and let rest for 30 minutes. Remove lid, knead for 2 minutes, then cover to rest again for 30 minutes.
4. Remove lid, knead once more for 2 minutes, then place lid back on and place in fridge to rise overnight or up to 24 hours
5. Line a large baking sheet (or two if needed) with parchment paper.
6. Turn dough out of bowl and divide into 2 smaller pieces. Use your hands to shape the dough into two round balls, and place on parchment line baking sheet(s)
7. Dust tops of dough with a little bit of rice flour and then cover with a kitchen towel to rise for 1 hour
8. While dough is rising, make the topping: heat 2 tbsp olive oil in a skillet and add garlic. Sauté for 30 seconds, then add tomatoes, artichokes and spinach. Sauté until spinach has wilted, another minute or two, then remove from heat and set aside until ready to use.
9. Once dough has risen, preheat oven to 450 and drizzle a small amount of olive oil over each dough and use your fingers to press dough and stretch it out to form an oval pizza dough shape (if it seems like you can’t fit both of them on one baking sheet, now would be the time to use a second baking sheet!)
10. Drizzle tops of dough with a little bit more olive oil (or brush on with a pastry brush) then bake dough in the lower third of your oven for about 10 minutes.
11. Carefully remove from oven and quickly top with your spinach and artichoke topping. Sprinkle with crumbled feta. Brush the edges with a bit more olive oil and then return to the center of the oven to finish cooking, 10-15 more minutes or until crust is golden brown and cheese has melted.