This spinach pizza crust is a low carb pizza crust recipe.
Add your favorite pizza toppings and it tastes just like a real pizza on a flat bread, but no guilt. You will love it!
So if I told you, you could eat pizza guilt free and it will still taste good, would you believe me?
Believe me, you can. And it will not only taste good, it will taste AMAZING!! I promise.
Watch how to make low carb pizza crust
So it's green… And the green is spinach… Does this make you doubtful?
How can healthy spinach possibly turn into something that resembles a pizza crust, right?
It's magic! Seriously, once cooked, the spinach does not have much of a taste, and the cheese in the spinach crust gives it the flavor.
It resembles a tortilla. It is pliable, thin, and stable like a tortilla, but not crispy and firm like a true pizza crust.
You will need the following ingredients to make this spinach pizza crust.
- raw spinach-Do not use frozen spinach.
- fresh grated parmesan- Do not use the powder parmesan. It will not work out.
- basil-I use dried basil, but you can use fresh.
- oregano- I use dried oregano, but you can use fresh.
Making spinach low carb pizza crust is easy with these simple steps:
- Add all of the ingredients for the crust in a food processor.
- Spread it out on parchment paper with a spatula. ( Parchment paper is a must! Or you will have a sticky mess.)
- Bake in oven at 425 for at least 15 minutes or until sides get a little brown.
- Let cool. Load with your favorite pizza sauce. Then add your favorite toppings. This is when you can get creative and make all kinds of fun pizzas.
- Bake in oven until toppings are cooked.
- Once removed from oven, let it rest for 5 minutes. This is the tricky part because it looks so good. But if you let it rest, and then slice it, your pizza will be able to be picked up with your hand. But if you can't wait, throw a slice on your plate and use a fork.
When you are spreading on the parchment paper, make sure there are no holes in your crust. The cheese and spinach need to cook together to firm into the crust. If there are small holes, it will not be able bind.
Resting is important. If you let it rest it will firm enough for you to pick it up by the slice.
Why spinach crust?
I am a huge pizza lover. I can't live without it.
So when I ventured into a low carb diet, I had to figure a way to keep my indulgence without adding back in the carbs.
After doing research of what others were doing, I came up with this low carb pizza crust recipe.
I haven't regretted it. In fact, I have long gone gave up my low carb life style, but still eat this spinach crust.
I try to cut carbs when I can. This is one recipe that I feel I can.
I know there are those that are skeptical.
Well, skeptical nonbelievers, try this recipe out. If you don't love it, call me out on it.
I dare you. In fact, I double dog dare you!
Because I am betting you will like it as much as we do, and you will be raving about how fabulous it is in my comment section later.
This is really one of those low carb substitutes that really taste like what it is supposed to represent.
Will it taste like something out of a pizzeria in Italy? No. Save eating the pizza from a really great pizzeria for a cheat day.
But this recipe is fabulous for your day to day meals. I have loved this recipe so much I have made it for several friends and family.
They have not only loved it, they have requested me to make it over and over again!
For more low carb recipes, check out:
- BLT Deviled Eggs
- Smoked Salmon Cream Cheese Cucumber Bites
- Chicken Pan Pizza
- Cauliflower Potato Salad
- Mexican Cauliflower Rice
Please leave me a comment below if you make this low carb pizza and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your spinach crust on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Low Carb Spinach Pizza Crust Recipe Without Flat Bread
- 2 cups firmly packed fresh raw spinach
- 1 egg
- 1 cup parmesan *Use fresh grated parmesan.
- ¼ teaspoon dry basil
- ¼ teaspoon dry oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Throw all ingredients into food processor.
- Process until broken down, but not too soupy. Baby food consistency. (Using a blender will make it too soupy.)
- Place on parchment paper and spread evenly with spatula from middle to out.
- Bake at 450 for 15 minutes or until edges begin to lightly brown.
- Top with your favorite toppings, then cook again until your cheese and toppings are cooked.