Woooooooow! Another healthy blog post in the middle of December's Christmas baking frenzy.
How does that happen?
I have no idea...... I'm as surprised as you are.
This recipe is as uber healthy as you can get. I mean....spinach crust for a pizza? Really?
It's delicious. Honest, I wouldn't lie about a thing like that.
I was trying to think of a way to describe this crust without making it sound like something you wouldn't want to make. See...it's not really pizza crust-y. It's super thin and kind of floppy.
Then I had a light bulb moment.
The best way to describe this crust is to compare it to a tortilla. It's soft, pliable, really thin, and fairly stable but you are not really able to pick up a slice and eat it as you would a normal pizza. It's too bendy for that. Just like if you tried to make a pizza on an un-crisped tortilla.
If you don't mind getting messy then you can try eating this with your hands (I did!), otherwise, break out the forks and dig in.
I was really surprised at how easy this is to make.
And how amazingly tasty it is.
And how healthy it is.
(As per Fitday) Crust only: 400 calories, 29 fat, 5 carbs, 32 protein.
With my toppings: 600 calories, 37 fat, 18 carbs, 48.7 protein.
That's for the entire pizza.
I googled the nutritional info a plain cheese pizza of the same size (12 inches). The calories are over 1,100 and the carbs are 163. That's 400 more calories (at least) and 145 more carbs.
Spinach Crust Pizza
2 cups raw spinach leaves
1 egg (large)
1 cup shredded Kraft Italiano cheese blend
spices (I used salt, pepper, and seasoning salt - a sprinkle of each)
24 grape tomatoes
2 cloves garlic
2 rounds of Canadian bacon, diced
1/4 cup onion, diced
1/4 cup Parmesan cheese, shredded
Preheat oven to 425. Line a 12 inch pizza pan with parchment paper (Definitely do this. DO NOT skip the parchment 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. (If you are like me you are going to think there is no way there is enough to cover a pizza pan. There is. 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 diced Canadian bacon, onion, and Parmesan cheese.
Place back in oven and broil until cheese is melted.
I ate half the pizza for dinner - hello, only 300 calories - and I saved the other half for the next morning so I could see if it was any good cold. I mean, we all know the taste of leftover pizza for breakfast is what determines if a pizza is worth making again.
I don't know how it's possible but it is even better the next day. It is easier to eat because you can totally pick it up when it is cold (it is a little floppy but still doable), the flavors are more intense, and the texture is chewy-but-not-chewy but in a totally good way.
The best way to eat cold pizza!
We had made a Cauliflower Crust Pizza a while ago that is also delicious and is a little sturdier if you are looking for another vegetable crust pizza to try. It is also very tasty.
I haven't decided which is my favourite.