Preheat the oven to 425 degrees Fahrenheit. Prepare your pizza crust and set aside.
Place the soy curls and vegetable broth in a shallow dish. Ensure the soy curls are completely submerged. Set aside for 10 minutes to allow the soy curls to rehydrate.
To make the vegan Alfredo sauce, melt the vegan butter to the skillet over medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds, stirring constantly. Reduce heat to low and add 1 ¼ cup non-dairy milk, reserving the remaining ¼ milk to make a slurry with the cornstarch.
In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add to the skillet, stirring frequently, until the sauce has thickened. Add nutritional yeast, vegan parmesan, salt, and pepper, and stir together until you have a thick and creamy sauce. Remove from heat.
Drain the excess vegetable broth from the soy curls. Toss soy curls with the nutritional yeast and spices, until the soy curls are well coated.
To assemble the pizza, spread the vegan Alfredo Sauce over the entire pizza. Top with artichoke hearts and soy curls "Chicken" and bake for 12-15 minutes until crust is browned. Time will vary if you are using a pre-cooked crust.
Top with fresh arugula and let cool slightly before serving.