Spinach Crust Pizza

Here’s a new twist on one of our favorite recipes to experiment with … PIZZA!


Spinach Crust Pizza
Makes one serving
1 Lean protein
3 vegetables
3 condiments


2 cups raw spinach leaves – 1 vegetable serving because it shrinks as it cooks 1 egg (large)
1 cup shredded low fat Kraft Italiano cheese blend
1/8 teaspoon salt,
1⁄4 teaspoon pepper

Pizza Sauce
3⁄4 cup chopped grape tomatoes 1 clove garlic

1/4 cup green onion, diced – it has to be green onion to count toward the vegetable servings (instead of regular onion) 1 tablespoon Parmesan cheese, shredded

-Preheat over to 425
-Pull out a pizza sheet, or cookie sheet, and cover with parchment paper
-spray the parchment paper generously with a lot of nonstick spray
-In a magic bullet, blend the spinach and egg until it’s a baby food consistency
-Add in cheese and spices and pulse until just combined. (I added oregano instead of pepper)
-spread evenly on the parchment paper (make thin crust so it cooks through)
-bake at 425 for about 15 minutes. Edges should start getting brown and crispy

-Prepare pizza sauce by placing tomatoes and garlic in blender (or magic bullet) and pulse until smooth.
Spread evenly over cooked crust.
-top with remaining cheese and green onions (can pick a different veggie from the approved lean and green guide, but follow the serving amount shown in recipe)

-Place back in the oven and broil just until cheese is melted

Eat the whole thing! It’s 1 Lean & Green!! Make multiple for the whole family!

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