Recipe
Spinach Artichoke Gorgonzola Pizza
Prep: 10Cook: 32Total: 42
Ingredients
Crust
- 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
Toppings
- 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
Instructions
- 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.
Tips
- 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.
Nutrition Info:
- Serving Size: 4