Lay a pizza stone on the bottom rack of a cold oven, ensuring that there’s enough clearance above to transfer the pizza. Preheat the oven to 500°F. Let it preheat for 30 minutes.
Make the artichoke white sauce. In an upright blender, combine the artichoke hearts, chickpeas, cashews, lemon juice, olive oil, garlic, capers, miso, chili flakes, salt, pepper, and water. Run the blender on high until you have a smooth and creamy thick sauce. Scrape down the sides of the blender midway or add a bit more water if you need to. Check the sauce for seasoning, adjust if necessary, and set aside.
Dust your working surface and a pizza peel with flour OR line the peel with a piece of parchment paper. Start stretching out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to the floured/papered peel. If you use the paper method, trim the paper so that you have a ½ inch border around the circle of dough.
Jiggle the pizza peel to ensure that the pizza will come loose. If it’s sticking, carefully lift up the edges and toss in a bit more flour until it seems to loosen from the peel.
In a large bowl, toss the baby spinach with the teaspoon of olive oil, lemon juice, salt and pepper to coat. Top the circle of dough with half of the artichoke white sauce, spreading it out evenly. Place the dressed spinach on top in an even layer and press it into the artichoke white sauce. Drizzle a few spoonfuls of the artichoke white sauce across the top of the spinach. Then, top that layer with the sliced shallots and quartered artichokes. Give the pizza a little drizzle of olive oil and season the top again with salt and pepper.
Open the oven and with equal measures of care and efficiency, slide the pizza off of the peel and onto the hot stone with a few flicks of your wrist (or just pull a tab of the parchment paper). Close the oven immediately.
Let the pizza cook for 7 minutes. Open the oven and, using the peel, rotate the pizza. Cook for an additional 5 minutes, or until the top crust is browning in spots, the spinach is fully wilted, and the shallots have shrunk up a bit.
Remove the pizza from the oven. Top the pizza with chili flakes and vegan “parmesan” if using. Slice the pizza and serve hot.