In an effort to use up some of the fresh spinach in the fridge, I decided to make a salad pizza crust. They’re even lower in carbs and acceptable in induction than some of the higher carb veggies. This pizza is not as hand holdable as the cauliflower crust and the zucchini crust, but it’s still a great way to get your spinach. You won’t mind!
This recipe makes about a 12″ crust, is gluten free and induction friendly.
Spinach Pizza Crust
1 cup loosely packed, fresh spinach
1 cup loosely packed mozzarella cheese
1 tsp dry basil
1/2 tsp oregano
Preheat oven to 425 degrees Fahrenheit.
Chop the fresh spinach leaves (or pulse in the food processor). Mix with the rest of the ingredients.
Spread dough on a lightly sprayed pizza pan (I use olive oil Pam).
Bake for 12-15 minutes or until edges begin to brown.
From here, you can freeze or top the baked crust with ingredients and place under a broiler for 2-3 minutes, or until cheese melts.
Makes one, 12″ crust.
Nutritional information for the entire crust: Calories: 323, Carbohydrates: 5, Fiber: 1, Net Carbohydrates: 4, Fat: 19, Protein: 32
Like this recipe? Try Green Pizza, a spinach crust with delectable toppings.