Paleo Spinach Pizza
Discover the ultimate guilt-free indulgence with this Paleo Spinach Pizza, a flavorful and nutrient-packed twist on a classic favorite. Made with a grain-free crust combining almond flour, arrowroot starch, and coconut flour, this recipe is perfect for those following a Paleo diet or seeking a healthier pizza option. It boasts a vibrant layer of baby spinach, mushrooms, and red onion (optional), complemented by a savory tomato sauce and a sprinkle of nutritional yeast for added richness. Seasoned with oregano, garlic powder, and a hint of crushed red pepper flakes, this pizza delivers bold flavors without compromising on health. Quick to prepare and ready in just 35 minutes, this gluten-free, dairy-free creation makes an ideal weeknight meal or crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup arrowroot starch
- 2 tablespoons coconut flour
- 0.5 teaspoons sea salt
- 1 teaspoons baking powder
- 2 large eggs
- 2 tablespoons olive oil
- 0.25 cups unsweetened almond milk
- 0.5 teaspoons garlic powder
- 0.75 cups tomato sauce (paleo-compliant)
- 2 cups baby spinach
- 0.5 cups mushrooms (optional, thinly sliced)
- 0.25 cups red onion (optional, thinly sliced)
- 2 tablespoons nutritional yeast
- 0.5 teaspoons oregano (dried)
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 tablespoons olive oil (for drizzling)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet or pizza stone with parchment paper.
In a large mixing bowl, combine almond flour, arrowroot starch, coconut flour, sea salt, baking powder, and garlic powder.
In a separate bowl, whisk together the eggs, olive oil, and unsweetened almond milk.
Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a small amount of almond flour until manageable.
Place the dough onto the prepared baking sheet and use your hands or a rolling pin to spread it into a circular pizza crust, approximately 1/4-inch thick.
Bake the crust for 10 minutes, or until it begins to firm up and lightly brown.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top the pizza with baby spinach, mushrooms, and red onion, if using.
Sprinkle the nutritional yeast, oregano, and crushed red pepper flakes over the toppings for flavor.
Drizzle the pizza with olive oil.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the toppings are cooked and the crust is golden brown.
Remove the pizza from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 290.0 g | 105% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 12.5 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 756 mg | 58% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
