Today's recipe attempts to up the nutrition factor by adding spinach to the coconut flax recipe. Thanks to Stuff I Make My Husband for the idea! It was delicious! The texture is softer with this one, since some of the cheese is replaced with spinach, but the flavor is great and I think it's worth giving up a little crispiness to get some spinach in.
2 cups Spinach Leaves
Olive Oil
1/2 cup Mozzarella Cheese, shredded
1 Egg
1 Tbsp Flax Meal
1 Tbsp Coconut Flour
1/4 tsp Baking Powder
1/4 tsp Garlic Powder
1/4 tsp Basil
Preheat oven to 350*. If you have a baking stone, put it in the oven to preheat as well.
Saute spinach in a little olive oil until wilted. Cool and drain very well. I used a papertowel lined tea towel like she did on the blog.
Mix spinach with the other ingredients until well combined.
Press out on a piece of parchment paper to about 1/4 inch thick. Pick up parchment and stick it in the oven on the hot stone. If you don't use the stone method, put the parchment on a baking sheet and into the oven.
On the stone, 20 minutes should be enough to cook both sides of the crust. On a baking sheet, bake about 15 minutes, then flip the crust over to bake the other side for another 15 minutes or until it's crispy around the edges and looks done. The spinach makes it look pretty dark so it won't appear golden brown.
Remove from oven, top with sauce, cheese and toppings (meats should be precooked) and return the pizza to the oven to melt the cheese and warm up the toppings.
http://www.myhcgcooking.com
