Spinach Crust Pizza

Anyone else wonder why the hospital staff let you leave with your children? I just blamed the cat for failing to recycle his empty food can.

Which leads me to another confession: I open the can of food and drop it outside the back door for the world's greatest cat.

This mini catharsis has nothing to do with the body of my post. It's just the moment I'm living in. Hanging out in the back yard between events. Big one is feeding me pebble pancakes while small ones harasses, I mean cooks for the world's greatest cat.

A jam packed weekend... I miss picking up a pizza from Costco or even better, Papa Murphey's. I don't like griping about the gluten free thing. A modified diet is an easy solution to avoid weekly migraines. But convenience was nice.

We've battled through several gf pizza recipes, none with great success. But then I stumbled upon a recipe from Mollie Katzen in the Moosewood Cookbook. I had to make instant adjustments based on what my crisper contained, but we now have a terrific gluten free pizza crust.

Without yeast, you can pull the finished pizza out of the oven an hour after you start the recipe. And, for you Mommas who like to fortify everything with veggies {sounds much less deceptive than 'sneak'}, the crust is spinach. Join me as a dance a recipe jig!

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Spinach-Crust Pizza

Ingredients:
1 bag fresh spinach, chopped
2 eggs, beaten
1/4 c whole wheat/grain flour {millet, sorghum, buckwheat, etc...}
1/2 c shredded mozzarella
1/2 c grated parmesan
2 T olive oil
salt, crushed red pepper, basil to taste

Directions:
Mix all ingredients together, then press into a greased pie plate {deep dish} or 9x13 casserole dish {thin crust}. Bake at 415 degrees for 30-35 minutes until the crust is crispy and edges turn golden brown.

Remove from oven and top with your favorites. Ours are:
Saute'd mushrooms
Fresh tomatoes
Onions
Pine nuts
Sun-dried tomatoes
Black olives
More cheese!

Bake for 10-15 minutes or until the cheese is to your liking. Slice and serve!