Spinach Pizza Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 oz baby spinach—chop into small pieces. You could cook it first, but that’s a soggy mess.1.5 cup (8 fl oz) Water, warm from the tap. Add chopped spinach to a large bowl. Add 1 cup of warm water to bowl. Add and mix:21 grams BELLARISE RED INSTANT DRY YEAST (this yeast doesn’t have to be rehydrated) 0.5 tsp Salt 2 tbsp Extra Virgin Olive Oil Add the flour 1/4 cup at a time and mix well:112 grams Bobs Red Mill Quinoa flour 1/4 cup = 1 cup total 2 cup King Arthur 100% Unbleached White Whole Wheat Flour If the dough gets hard to mix and knead, add the extra water a little at a time.Form into ball after kneading, then rub oil over surface. Cover, let rest for 30 minutes until dough rises to double in size. . Cut in half for medium pizzas. Rollout to size on cornmeal covered parchment. Top with faves. Cook at 400F. Cut and enjoy. 0.25 cup Cornmeal Arrowhead Mills Organic— this is for the pizza stone.
Preheat oven to 400F. Dress pizza with your choice of toppings and cook till cheese bubbles and bottom is set. Smell test—about 15 minutes and it’s done.
Serving Size: Makes 2 medium pizzas or one large pizza
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: Makes 2 medium pizzas or one large pizza
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 104.7
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 80.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g