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Inspired by the success of my cauliflower tortillas and my earlier cauliflower pizza crust & quinoa pizza crust recipes – I decided to attempt a spinach-based pizza crust. My issues with this spinach crust are that 1) cooked, it isn’t that vibrant green and, hence, isn’t the prettiest crust I’ve ever seen and 2) that the recipe calls for a full cup of grated mozzarella & and egg which, combined, add about 430 calories or so to the crust itself. In contrast, the cauliflower tortillas only require 3 eggs which is a total of about 270 calories. So – if calories are your concern – go cauliflower. If the issue is gluten & calories don’t matter – then I suggest trying them all because, despite the fact that the spinach crust was a tad higher in calories and was pretty soft as far as crusts go, it was really delicious! I was surprised at how delicious – because (frankly) it did not look so appetizing.
The recipe is super easy (if you have a food processor) so do not be intimidated. The spices I added were sort of random so you can either use them or not or go a different way but this version is very tasty! One thing, though – be sure to use parchment paper because, due to the cheese, this dough can get very sticky.
Gluten-Free Spinach Pizza Crust Dough
2 cups tightly packed fresh spinach (or more)
1 cup packed grated mozzarella cheese (or more)
1 tsp each: dry oregano, dry basil, dry parsley, onion powder, garlic powder
S&P to taste
PARCHMENT PAPER (critical)
Puree the spinach in your food processor.
Add the cheese & egg & blend. Add spices & blend.
Line a pizza pan with parchment paper & press the spinach mix onto it in the shape you want your pizza to be.
Bake it at 425 for about 15 minutes. Check to be sure it doesn’t overcook. Mine was thinner in some places & browned a bit too much.
Ideally, only the edges would be browned.
I then lined a second pizza pan with parchment paper & flipped the dough over onto it.
This step was probably unnecessary as the pizza crust was pretty resilient at the oint and the flipping didn’t result in a crispy result (my aim). So – feel free to just top the thing without the flipping. I topped mine with whipped feta (4 oz feta + 1 oz cream cheese plus 1 tsp lemon zest, a tsp water & some pepper – blended in a food processor), sliced tomato, additional fresh spinach, chopped roasted peppers, red onion, grated mozzarella & some fresh mozzarella. I cooked it at about 350 for 20 minutes or so. Y.U.M.M.Y!