Wednesday, February 27, 2013

Spinach Pizza Crust

If you are on Pinterest for more than about 37 seconds, I'm sure you've seen the *insert vegetable here* pizza crust.  The first one that caught my eye was cauliflower crust pizza; I was definitely intrigued by the thought of using vegetables for a crust instead of my beloved bread.  I mean, this could potentially mean twice as much pizza for me.  WHEEEEEEEEEEEEEEEEEEEE.  However, I'm not a huge fan of cauliflower (though the number of things I've pinned that involve it make me think I should be making more of an effort), so I was super excited to see spinach crust pizza.  I made it this morning, and now it's chillin out, relaxin, maxin all cool in the fridge; I'm going to add the toppings and bake it tonight before I go to Brittany's for dinner.

Spinach Crust Pizza from Jo and Sue

2 Cups of Spinach Leaves
1 Cup Shredded Italian-type cheese (I used mozzarella; if at all possible, buy it in a block and grate it at home.  The bags of pre-shredded have this coating on it that prevents it from clumping, but it also prevents it from mixing into things as well)
1 Egg
Spices (I used salt, pepper, Italian seasoning, and garlic powder)

My first step was to shred the cheese.  I used my food processor, but if you don't have one, a box grater (or the stuff in the bag) is also fine.  Again, you don't NEED a food processor for this, a regular blender will work just fine, I just happen to be a little obsessed with mine and want to use it as much as possible. 

Next, add the spinach and mix until it becomes almost baby food.  It should basically be pureed, but not so much that it becomes weird and liquidy; since you're going to be adding other things and mixing some more, you want for it to have somewhere to go.

Next, add your egg and blend.  It only took about 10 seconds for the egg to become incorporated.

Finally, add in the cheese and spices, then blend a final time.

Spread it out on a pizza sheet (or just a cookie sheet) that is covered in foil or parchment paper and WELL sprayed with cooking spray. 

Bake at 425 for about 15 min, until it edges are browned.  Then add whatever toppings you like and put it under the broiler for a few min, until the cheese melts.  I haven't done this yet, because I made the crust at 6am and I'm cooking it all tonight.  I will let you know how it goes!!! 

If you have other vegetables that you'd like to "pizza crustify", I think that the same process would work.  However, heavier veggies, like sweet potatoes, broccoli, I think need to be boiled first so that they will be soft enough to chop.  You can also use this same recipe and pan fry the "batter" in a little olive oil and make spinach cakes.  The world is your veggie filled oyster.

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