Spinach Artichoke Gorgonzola Pizza
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Damn it feels good to be a gansta// I mean one that you don’t really know// Ridin’ around town in a drop-top Benz// Hittin’ switches in my black six-fo’// WHATT!! Yep, I woke up with this song in my head which means, it is going to be a baller day. Like awesome. Imagonnarockit kinda day. Or at least it better be! haha
I really need to get back on track with my workouts. I’m getting bored of my Jillian Michael’s DVD (probably because I’ve been stuck at level 2 for God knows how long). I’ve been sick and I tend to get completely off track with working out when I’m sick.
But, I have begun to wear work out clothes as my everyday clothes so at least I look awesome. Like all I want to wear anymore is workout clothes because 1) they’re super comfy, 2) I think they’re more socially appropriate than those cotton-y yoga pants (but I’m not sure), 3) I feel like I’m in shape when I wear them even if I haven’t worked out for a week. My mom had it made when those swishy jumpsuits were in style in the 90’s. What happened to those?!!
This past weekend my son found a washed up, dried out crab on the beach. He loves it and we of course took it home with us. In our travels his one pincher fell off (mildly traumatizing all around). Well, I spent a good thirty (30, thir-tee) minutes crazy gluing that pincher back on the dead crab carcass. Not only that, but I reinforced all the remaining legs just to make them ultra-durable. You can add taxidermist to my resume because I rocked that shit. I even had a toddler watching patiently on my lap, admiring my laser-focus. #atleastitsnotalive
Oh pizza? You wouldn’t believe the utter disappointment when my kid heard the magic “P” word (pizza! get your mind out of the gutter), hopped off his chair claiming he needed to help me, insist I pick him up so he can eyeball the pizza, ask me to confirm that was, in fact, pizza, then wiggle down to sulk back to his chair. The green stuff was a complete barrier for the little man, though he did bite the crust right up to the edge of all the toppings.
I wish I could just name all the yummy ingredients in the title because I mean, gorgonzola is in there too. And rosemary. And walnuts.
You can totally customize the toppings too! The crab story above made me think about a pizza with lumps of crab meat, some old bay seasoning, some gooey cheese, and a splash of lemon. Or you could make it traditional with marinara, mozzarella, maybe some pepperoni. What about hummus and veggies on top (non-dairy!)? Orrr, this cauli crust pizza. I really love this crust and am so happy with how it came out! It’s thick and sturdy so it keeps all the toppings in tact aaaand the edges crunch up like real crusts aaaand it’s low carb and gluten free. I mean, come on.
So here’s what you do:
First mix together the egg whites, coconut flour, baking powder, almond flour, flax meal, sea salt, sweetener, garlic powder, and onion powder. Whisk it together and let sit for five minutes.
After the five minutes, fold in the whole flax seeds and rosemary.
On a lined baking sheet (def use parchment paper, it’s all I use anymore), pour the dough. It should be sticky, but still kinda gooey.
With a spatula, spread out the dough to make a large rectangle. Mine was about 1/2″ thick.
Bake for 20 minutes. I should also note that my rack was on the very bottom – last rung (I think that’s what it’s called) of the oven.
While the crust is cooking, place gorgonzola in a microwave safe bowl. Heat for about 1 minute, or until melted. You can also do this stovetop. Mix in the artichoke hearts, spinach, and walnuts.
After 20 minutes, pull the crust out. Spread the toppings on the pizza and bake for an additional 10 minutes.
Finally, broil on high for 2 minutes to brown/crisp things up.
- 8 egg whites
- 1/4 cup coconut flour
- 1/2 cup almond flour/meal
- 1/4 cup flax seed meal
- 2 t. baking powder
- 1 t. sea salt
- 1 t. pyrue stevia sweetener
- 1/2 t. garlic powder
- 1/2 t. onion powder
- 1 sprig rosemary, coarsely chopped
- 1/8 cup whole flax seeds
- 1 cup chopped frozen spinach, thawed and excess liquid squeezed out
- 14 oz. artichoke hearts, drained and coarsely diced
- 4 oz. gorgonzola crumbles
- 1/2 cup walnuts, chopped
- Preheat oven to 350F.
- Mix together the egg whites, coconut flour, baking powder, almond flour, flax meal, sea salt, sweetener, garlic powder, and onion powder. Whisk it together and let sit for five minutes.
- After the five minutes, fold in the whole flax seeds and rosemary.
- On a baking sheet lined with parchment paper, pour the dough. It should be sticky, but still kinda gooey. With a spatula, spread out the dough to make a large rectangle. Mine was about 1/2″ thick.
- Bake for 20 minutes with your rack on the last rung of the oven.
- While the crust is cooking, place gorgonzola in a microwave safe bowl. Heat for about 1 minute, or until melted. You can also do this stovetop over medium heat and stirring often. Mix in the artichoke hearts, spinach, and walnuts until coated.
- After 20 minutes, pull the crust out. Spread the toppings on the pizza and bake for an additional 10 minutes.
- Finally, broil on high for 2 minutes to brown/crisp things up.
- You can make it thinner or thicker depending how you like it. I thought the 1/2″ was perfect because it definitely rises a bit!
- When you first pull the crust out after 20 minutes, it may appear puffy. The weight of the toppings will sink the crust down a bit.
- Serving Size: 4
The. End. End of Story. Love this pizza. You have to eat it. Enjoy!! xo