Spinach Crust Pizza
Ingredients:
Crust:
2 cups (2.12 oz) raw spinach leaves – 1 vegetable serving because it shrinks as it cooks (1 green)
1/8 cup egg whites
1/2 cup shredded low fat Mozzarella cheese (1/2 lean)
1/8 teaspoon salt (1/2 condiment)
1⁄4 teaspoon pepper (1/2 condiment)
Pizza Sauce:
1/2 cup (2.63 oz) chopped grape tomatoes (1 green)
1 clove garlic (1 condiment)
Toppings:
1/2 cup (3.17 oz) sliced red ripe tomato (1 green)
1 tablespoon Parmesan cheese, shredded (1 condiment)
1/2 cup shredded low fat Mozzarella cheese (1/2 lean)
Directions:
-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 whites until it’s a baby food consistency
-Add in cheese and spices and pulse until just combined.
-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 (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.
-Garnish with Fresh Basil leaves
Makes one serving:
1 Lean protein
3 vegetables
3 condiments
Eat the whole thing! It’s 1 Lean & Green!! Make multiple for the whole family!
