You CAN Have Primal Pizza Crust without Weird Ingredients

This is a recipe I played with years ago and forgot how good and how simple it is.
NOTE: This IS much better and much sturdier if you refrigerate it overnight, then top it and bake from cold the next day.

Simple Cheesy Spinach Pizza Crust
12 or 16oz bag of frozen, chopped spinach, thawed and squeezed as dry as you can get it*
1.5 cups shredded mozzarella or “pizza blend” cheese
3 large eggs, beaten
1tsp dry Italian seasoning blend
1/2 tsp sea salt
1/4tsp each: black pepper, garlic powder and onion powder
Olive oil to lightly coat pan (maybe 1tsp)

Preheat oven to 400f.
Use a brush or a mister and lightly coat a 9×13 cookie sheet or 12″ round pizza pan with the oil. (I now use a silpat)

*I prefer to squeeze the spinach with cheesecloth because you can get it really dry that way.
Mix everything and pat into the pan.
Bake at 400f for 10 minutes, then reduce the head to 300 and bake an additional 20 minutes, or until the top looks lightly browned.

Remove from oven and let cool 15 minutes, then flip over onto a rack so the bottom cools and dries as well. (Don’t flip it out while it’s still hot or it may fall apart).
Once it’s cooled to room temp, you can use it right away. Just top with your favorite pizza sauce, veggies and meats and bake for not more than 15 minutes at 425f. Let cool 10 minutes before slicing and serving.

To chill and have a more firm crust: place the room temp crust back on the baking pan, cover loosely with plastic wrap and refrigerate over night.
When you’re ready to use, prep your toppings before taking it out of the refrigerator so the crust is still cold when you put it in the oven.
425f for 15 minutes.

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