Gluten free, semi-homemade, Spinach and Artichoke Pizza
I’ve been on a little bit of a pizza making kick lately (see BLT Pizza & Bacon & Spinach Breakfast Pizza). When I shared my breakfast pizza on Mama Mary’s Facebook page, they graciously sent me some products to try out.
The crust I was sent was the Gluten Free Thin. I’m not new to gluten free diets – before I was diagnosed with Crohn’s, they first tested me for celiac disease. I have Wheat Belly in my “to read” stack.
So I’m a little familiar with what being gluten free entails, but honestly, I haven’t tried any gluten free products and I was a little nervous. I was expecting it to not taste good. I was wrong. It was really good. It was thin and crispy and not heavy in my belly.
When we were in Mexico, I ordered spinach & artichoke brick oven pizza quite a few times. This tasted just as good. I love the combination of spinach, artichokes, black olives, and feta. It comes together really quickly for a weeknight meal, especially if using a pre-made crust, and it’s a great meatless option.
Spinach & Artichoke Pizza
Ingredients
- Mama Mary’s Gluten Free Thin Crust
- olive oil enough for brushing the crush
- 1/3 cup pasta sauce I used an organic tomato & basil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup baby spinach
- 1/2 cup artichoke hearts roughly chopped
- 1/2 cup sliced black olives
- 1/3 cup crumbled feta I used reduced fat
- garlic salt optional
Instructions
- Preheat your oven to 375 degrees.
- Place your pizza crust on a baking sheet and brush with olive oil.
- {I didn’t actually measure any of the ingredients listed above, they’re all approximations – eyeball it until it looks good to you}
- Spread on the pasta sauce.
- Top with shredded cheese, baby spinach, artichoke hearts, black olives, and crumbled feta.
- Top with some more mozzarella cheese.
- Sprinkle garlic salt around the edge of the crust, if you want, I think it gives it a nice flavor.
- Bake for 8-10 minutes until cheese is melted and it starts to brown.
- Let cool a few minutes before slicing.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Inspired by Wine and Glue
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This recipe looks fabulous. I love to make pizza but sometimes I find myself making the same combinations. This is a great way to get your veggies and pack in the flavor! Krista @ A Handful of Everything