Low-carb margherita pizza



Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 2

In a food processor, pulse the spinach and shredded mozzarella until finely chopped. Add the egg and pulse until fully combined.

Step 3

Transfer the spinach mixture to the prepared baking sheet. Using a spatula, spread into a 10-inch circle, a little less than ⅛-inch thick. Be sure to spread evenly—if the center is too thick, it won’t cook through. Bake until the crust is set and puffs in center, about 17 minutes.

Step 4

While the crust bakes, in a small bowl, combine the crushed tomatoes, garlic, and a pinch each of oregano and crushed red pepper. Season with salt.

Step 5

Remove the baking sheet from the oven and increase the heat to 500 degrees F. Then, spread the tomato sauce over the crust, leaving a ½-inch border. Evenly top with sliced mozzarella.

Step 6

Once the oven has reached 500 degrees F, return the baking sheet to the oven. Bake the pizza until the cheese is melted and bubbly, about 10 minutes.

Step 7

Top with basil, slice, and serve.

Photography and styling by Jenny Huang