Chicken Mushroom Pizza w/Spinach Crust
Adapted only just slightly from Hungry Girl
Super easy, low-calorie, no-guilt pizza for one! The bright green crust reminds me of St Patrick’s Day … and while it’s not like a yeast-y bread crust, it feels enough like pizza to be satisfying.
It’s been a long time since I posted a pizza recipe … when I decided I needed to lose weight last year, I thought I would try reducing carbs and almost completely gave up one love of my life: bread. And right there along-side of bread: pizza. How could I give up pizza? Well, even though I was eating healthy and exercising, I was getting frustrated that I had gained weight, quite a bit more than I ever wanted to. Yeah, I’ve aged, my metabolism has slowed down and my calorie needs are much less than they were when I was young. I got to the point last year when I was damn determined to lose weight and decided I would do whatever it took. So I found ways to cut calories and carbs and still enjoy what I was eating, even if I was eating way less of it (alongside exercising every day, sometimes two workouts a day). Cutting carbs and all the exercise really worked … finally the pounds were shrinking … I was on my way to the body I wanted.
That’s not to say I never ate bread or pizza, but it couldn’t really be something I cooked for myself because the portion size would have to be so small I’d be throwing 95% of it away and so yeah, there have been no pizza posts here for well over a year.
It just so happens that this same weight loss revelation happened to my sister this year–she is changing up her diet and exercise routine to lose weight. The other day my sister texted me a picture of a spinach-crusted pizza that she made. It looked so good! I asked her where she got the recipe and she told me she used Hungry Girl’s recipe, so I looked it up and decided I needed to try it. My sis and I discussed and agreed that any spinach-crusted pizza totally needed mushrooms because … well, how could you go wrong with spinach and mushrooms? I tried it last weekend and you know what? I like it! I used fresh mushrooms this time, but I think I might try sauteed or roasted mushrooms next time.
So today, with this ingenious spinach-crust pizza, I’m welcoming back pizza to my life and my blog. I already know I’ll be making it again with more fun toppings, and I might try switching up the crust recipe a bit too, to experiment with the texture. Stay tuned, my bloggy friends! In the meantime, have some pizza …
- 2 cups spinach leaves
- 1 egg or 2 egg whites
- 2 Tablespoons shredded part-skim mozzarella cheese
- 2 Tablespoons whole-wheat or (for gluten free) almond flour
- 1 Tablespoon grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- About 1/4 cup of your favorite marinara sauce
- About 1/4 cup shredded part-skim mozzarella cheese
- 1 - 2 Tablespoons chopped red onion
- 1 - 3 mushrooms, sliced thin
- 1 - 2 Tablespoons chopped leftover chicken
- Preheat the oven to 425 F. Line a flat baking sheet with parchment paper or a silicon baking mat.
- Put all the crust ingredients in a food process and process until smooth. Pour this mixture onto the baking mat and use a spatula to flatten it out to a disc about 6 inches in diameter and about 1/4 inch thick. Bake the crust at 425 F for about 20 minutes.
- Pull the crust out of the oven, top with sauce, then with toppings and cheese. Return to the oven and bake for about 8 - 10 minutes longer or until the cheese is nicely melted and a little browned on top.
I have a small appetite, so half this pizza was enough for me.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.