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.
Low Carb Pizza 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.
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. If you let it rest a few minutes after cooking, you can still pick it up like a slice of pizza, but it will be bendy and possibly a little messy. But that is okay, because it will taste so delicious you won’t care.
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This is really one of those low carb substitutes that really taste like what it is supposed to represent. If you make this Low Carb Spinach Pizza Crust with your favorite toppings, you won’t miss the real pizza. 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!
How to make spinach low carb pizza crust
Making spinach low carb pizza crust is easy with these simple steps:
- Just throw the ingredients for the crust in your food processor. (I use my Cuisinart DFP-14BCWNY 14-Cup Food Processor, Brushed Stainless Steel, White.) It is amazing. The food doesn’t get cut in the sides and everything is processed evenly and perfectly. It is one of my favorite kitchen gadgets. I have hated my food processors in the past and after heavy research, I found this one. I highly recommend it if you are looking for 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.
For more low carb recipes, check out: Low-Carb Creamy Bruschetta Chicken, andLow Carb Carbonara.
Low Carb Spinach Pizza Crust Recipe Without Flat Bread
Ingredients
- 2 cups firmly packed fresh raw spinach
- 1 egg
- 1 cup of fresh grated parmesan
- ¼ tsp dry basil
- ¼ tsp dry oregano
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- *Use fresh grated parmesan.
- Throw all ingredients into food processor.
- Process until broken down, but not too soupy. Baby food consistency. (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.
Video
Notes
Nutrition- Nutrition info is based on estimation only.
Katie Crenshaw says
Hi Zaden, I have made multiple ones at a time and refrigerated them. I cooked them night before and added the toppings the next day. I would think they would keep up to 3 days in the refrigerator. I have also frozen them. I wrapped them with saran wrap and made sure they were completely covered. They thaw quickly. I just added the toppings and cooked the same way adding in a little more time. However, once frozen, they do break easy so you will have to put them in a place they won’t be smashed or handled.
Zaden says
Is it possible to make multiple bases and freeze them or refridgerate them for topping and eating later in the week? I usually use mozzarella instead of parmesan and cook the base on both sides to really solidify it. Turns out great but for me the base making can be really stressful so I’d rather knock out a week’s worth in one day but nowhere has notes on how long you can keep these things. Would love to hear your feedback. Thank you!
Alicia says
Just made this recipe and it turned out great! The pizza is so delicious!
Pat says
truthfully I only tried this recipe because I had a big bag of spinach I needed to use. It was delicious! Followed the directions in the ‘print recipe’ section and used 450 degrees, I see above that it says 425. Did not notice that until later. I did not add any sauce, only because I did not have on hand, I think it would have made mine a little too ‘wet’. I used mozzarella pepperoni and some cherry tomatoes. You actually can lift up the slice and eat it! Great alternative to all the cauliflower and cheese crusts out there.
Elaine says
This looks yummy – really like the crispy base!
Jennifer @ Because Food Is Love says
Thanks for the recipe ? I’m so excited to try this pizza. I’ve made cauliflower pizza a few times and I’ve finally perfected it so my kids like it too but I’ve never thought of spinach. What a great idea. ?
Kristin says
This was absolutely amazing! I made half of a batch just to try it out- I couldn’t make myself share! Thanks so much!
Katie says
I am so glad to hear that Melissa. We love it too! xoxo
Melissa says
This crust is incredible! Followed instructions to the letter & I could pick it up by the slice! Even my partner who is NOT one for greenery, not only ate it but asked me to make it again. WIN!!!
karrie @ Tasty Ever After says
I believe you Katie! lol! I’m trying this spinach pizza crust and will get back to you with my verdict (although I’m sure I’ll like it). Love pizza so much but many times it’s hard for me to get through all that bread so this recipe makes me very happy. All of your pizzas look so good too, especially that ham and pineapple one. Yum!