Ingredients:
Crust:
2 cups raw spinach leaves
1 egg (large)
1 cup shredded low moisture mozzarella cheese
spices (I used salt, pepper, basil, oregano, and garlic powder - a sprinkle of each)
Directions:
Preheat oven to 425. Line a 12 inch pizza pan with parchment paper (Definitely do this. DO NOT skip theparchment paper. I found that where the crust touched the pan it stuck horribly! It peels off the paper no problem.). Set aside. In a blender (or magic bullet), blend spinach until it is a baby food consistency. Add egg and pulse until combined. Add in cheese and spices and pulse until just combined. Spread evenly in prepared pizza pan. Just spread it out slowly and carefully and it will get there!
-Bake at 425 for about 15 minutes. Edges will be browned and crispy.
-Prepare pizza sauce by placing tomatoes and garlic in blender (or magic bullet) and pulse until smooth.
Spread evenly over cooked crust. Top with toppings, and don't forget Parmesan cheese. Place back in oven and broil until cheese is melted.
Pizza Sauce:
24 grape tomatoes
2 cloves garlic
Toppings: These are up to you! But here are some combo suggestions:
Garden Pizza:
Finely slice red onion, black olives, marinated artichoke hearts, sliced tomatoes, sliced green peppers, and 1/4 cup Parmesan cheese. I added a couple slices of salami.
Canadian Bacon Pizza:
2 rounds of Canadian bacon diced, 1/4 cup onion diced, and 1/4 cup shredded Parmesan cheese
* Veggies have a lot of extra moisture, so the pizza does become a bit messy to hold and eat. I suggest forks and knives to enjoy this pizza experience, and the taste won't disappoint you.
Crust only: 400 calories, 29 fat, 5 carbs, 32 protein.
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