Spinach for a pizza base? Not that appealing at first thought? Well, you are in for a great surprise. I made this for a very skeptical boyfriend who, after trying it, declared how much he loved it and that it should be a regular treat meal for us.
You’re going to love it too. After all, who wouldn’t love a low carb, gluten and guilt free pizza?
This recipe makes an appetizer size pizza for 2 people or a nice size lunch/dinner for you. Just double the crust portion and add more toppings if you want a bigger meal.
About 2/3 of a bag of baby spinach (or 2-3 cups)
30g grated mozzarella cheese (about 1/2-2/3 cup)
1 heaped tbsp almond meal
1 whole egg
Sea or Himalayan salt
Preheat your oven to 400F/200C.
Cover a baking tray with baking paper and brush a thin layer of olive oil over it to help prevent sticking.
Blend all the crust ingredients in a food processor or blender. Don’t overblend to the point of making the mixture too runny or it will be difficult to form into a circle.
Spread on the baking paper into a circle to a consistent thickness and push in all the edges so they aren’t too thin. Bake crust about 15-20 minutes until turning golden and feels firm in the middle.
At this point, I like to take it out of the oven for about 5 minutes and then slide a knife under it to unstick it from the paper. This is easier to do before you have toppings on it.
Tomato paste or sauce
Toppings of your choice (I used olives, red onion, mushrooms and free range bacon)
Cover with toppings and then return to the oven until toppings are heated through and cheese is melted.