Thursday, February 17, 2011

Spinach pizza

This post is part of The Great Pizza Experiment

Yay, a veggie-based crust! I was excited to try Jamie's spinach pizza; I've been curious about spinach-based "breads" after seeing recipes such as this and this.

Thick or thin crust: Thin
Taste: 8. This was very good, and the yummy toppings certainly didn't hurt! Even if you don't like spinach, you can likely still enjoy this.
Texture: 6. You can hold slices with your hands and it even got crispy in parts, but it was still kind of floppy like the pork rind pizza. It's still very good, but the cauliflower pizza texture remains far superior.
"Realness": Maybe a 6? It's hard to say because the deep green color definitely made it look less like a real pizza.
Ease of preparation: Easy

You can view the recipe on its original site here. Be sure to check out my tips for making low-carb pizzas! 

ETA: I have since found that I prefer to add spinach to the hybrid pizza, as described here, as opposed to this particular recipe. The crust is much sturdier, plus by pre-cooking and draining the spinach, I can add a whole huge bag, rather than a mere cup.

NUTRITION (Per 1/2 pizza)
Using a whole egg + full-fat cheese: 208 calories, 15g fat, 1.5 net carbs (2g carbohydrates + 0.5g fiber), 17g protein
Using egg whites + reduced-fat cheese: 164 calories, 8g fat, 1.5 net carbs (2g carbohydrates + 0.5g fiber), 20g protein


    TABC Certification Online said...

    Thanks for sharing this recipe it's definitely a really good reward for my brother who got his Food Safety Training last week. But still work on the dough first. I'm not really the cook-type but I'd like to do something special for him.

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