Crustless Mock Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.1
  • Total Fat: 8.5 g
  • Cholesterol: 48.5 mg
  • Sodium: 232.1 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.6 g

View full nutritional breakdown of Crustless Mock Pizza calories by ingredient
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Introduction

Easy solution to having your pizza without the dough. . . good source of protein, fat content under 10 grams per serving and getting a healthy dose of iron in a tasteful fashion Easy solution to having your pizza without the dough. . . good source of protein, fat content under 10 grams per serving and getting a healthy dose of iron in a tasteful fashion
Number of Servings: 8

Ingredients

    10 oz of Fresh Spinach (frozen can be used)
    1 c of Skim Ricotta Cheese
    1 egg (or subsitute)
    2 cups of Shredded Part Skim Mozzerella (or mixed low fat cheese)
    10 oz to 2 cups of Pizza type sauce
    garlic & onion powder to suit tastebuds, pepper (or fresh garlic, onion and ground pepper)
    Basil and Oregano

Directions

Preheat oven to 400 and use a 9 x 13 pan (does not have to be deep pan) or use a pizza type pan (spray with cooking spray before putting mix into pan)

Wash and pat dry spinach, take the cup of ricotta cheese, garlic/onion powder, spinach and egg and mix well, add tomato sauce and about 1/2 cup of mozzerella cheese, mix well, then spread mixture evenly covering all the pan, use remaining tomato sauce over mixture, sprinkle oregano and basil over the sauce and then remaining mozzerella cheese, cook for 20 to 25 minutes depending on how well you like it cooked. Once cooked let set for about 5 to 10 minutes, then cut in 8 pieces.

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  • when does the spinich go in? - 3/20/12

    Reply from LAUREEN629 (3/20/12)
    You mix the spinach and other ingredients together, then spread it out in the pan, add the extra sauce and sprinkle with cheese (and if you like other toppings), just as if you were making a pizza, the eggs, spinach, sauce, ricotta and mozzarella act as the crust. . .


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