Spinach Pizza Crust

4 cups Baby Spinach washed, drained, see note note for frozen spinach

1 cup Grated Cheese Edam, mozzarella, Emmental or cheddar

2 Eggs

¼ teaspoon Salt 

¼ teaspoon Garlic Powder 

1 tablespoon Dried Oregano 

Directions:

Preheat oven to 400°F (200°C). 

Line a baking sheet with a piece of parchment paper. Spray some olive oil to prevent the crust from sticking to the paper. Set aside.

Wash, drain the baby spinach leaves. Make sure you dry the spinach leaves very well. You can pat dry between pieces of absorbent paper or use pre-washed baby spinach leaves to avoid this step.

In a blender or food processor, add the baby spinach leaves, cheese, eggs, salt, and herbs. 

Blend for 30 seconds or until smooth.

Pour the spinach crust batter onto the prepared baking sheet. Using a spatula spread the batter  on to a pizza pan.

Bake the spinach pizza crust for 15-20 minutes or until the sides are darker and crispy. 

Remove from the oven and add your favorite low-carb toppings 

Note:

 To Freeze: cool down the cooked pizza crust and freeze wrapped in plastic wrap. Bake frozen with your favorite toppings on the day.

Frozen spinach: defrost spinach, squeeze out all the water then measure to match 1 cup + 1/2 cup defrosted spinach.