Nothing screams Meatless Monday like spinach pizza crust! I know what you’re thinking, I’m crazy, but hear me out. Pizza was my go-to junk food back in my “unhealthy” days and it’s been hard giving up that oh-so-good dough. But you know what? It was really good! You all know we can hide the taste of spinach in smoothies and pasta sauce so why not pizza??
If you haven’t read my previous post about cauliflower pizza crust, well quite frankly, you’re missing out – check it out here. I had been raving about cauliflower pizza crust for a while now and in my Internet travels I stumbled across spinach pizza crust! Well, I had to try it out. I got the recipe from this website and subbed in Daiya shreds (non-dairy cheese) for mozzarella – that may have been my downfall, as with the cauliflower pizza crust – which also calls for the same amount of cheese – I find the dairy-free cheese to be too gooey for these recipes. Although it does taste really good, it just does not stick together well. It is definitely a knife-and-fork-eatin’-pizza. So, which do I think is better?? Well, you’re going to have to scroll down to see…
Spinach Crust Pizza
Makes 4 slices – 2 BIG servings
2 cups packed fresh spinach (not frozen)
1 cup Daiya or mozzarella cheese
Spices – garlic powder, onion salt, pepper, whatever you like!
Preheat your oven to 425F. Using a hand blender or food processor, pulse the spinach, add the egg, pulse again, add the spices and cheese and pulse until just combined.
Lay parchment paper on a baking sheet or pizza pan – this step is mandatory!! It will stick to your pan if you do not use parchment paper, don’t say I didn’t warn you! Spread the spinach mixture on the pan. Bake in the oven for 15 minutes.
Add pizza sauce and your favourite toppings. I used kalamata olives, red and green peppers, red onion, spinach, and goat cheese to top mine – yumm!
So, which is better – spinach or cauliflower crust?? They both taste amazing and fulfill my pizza cravings. The spinach one fell apart more (as you can see above it is quite soft in the centre; next time I think I will cook the crust a bit longer) but it took less time to make – just blend and bake. The cauliflower crust takes a bit more time but holds together better. Again, it could be the fact that I am using dairy-free cheese. Either way, they are both delicious, but I am leaning more towards the cauliflower crust. However, I will make the spinach one when I am pressed for time 🙂
Half the pizza with the toppings was only 327 calories. Since your toppings may vary, I will post the nutritional info for the crust only.
Nutritional Info for half of the pizza crust:
200 Calories, 14g Carbs, 13g Fat, 6g Protein, 0g Sugar, 426mg Sodium