Spinach Garlic Almond Pizza Crust

Name: Spinach Garlic Almond Pizza Crust
Yield: 4 servings
Ingredients: 250 g thick nonfat cottage cheese, no pooled whey; 1 large egg (50 g without shell); 120 g finely ground almond flour; 80 g fresh spinach (raw weight; wilt and squeeze very dry); 3 g garlic powder; 2 g dried basil

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Spinach Garlic Almond Pizza Crust

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

243calories

16g protein

10g carbs

17g fat

Sodium: Approximately 253 mg; generic estimate

one base, excluding toppings and sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

250 g thick nonfat cottage cheese, no pooled whey
1 large egg (50 g without shell)
120 g finely ground almond flour
80 g fresh spinach (raw weight; wilt and squeeze very dry)
3 g garlic powder
2 g dried basil

Cooking instructions

Heat oven to 375 F. Line two trays with baking parchment. Use thick cottage cheese with no pooled whey; do not add milk or water. Blend cottage cheese and the single whole egg until smooth. Stir in almond flour. Wilt spinach, cool, squeeze very dry, finely chop and stir in with garlic and basil. Rest 10 minutes. The mixture should be thick and spreadable, not pourable or kneadable like wheat dough. Divide into four; press or spread into thin 6-7 inch bases about 1/8 inch thick. Bake 20-30 minutes until firm and golden at edges, reaching 160 F. Cool 10 minutes, carefully peel, flip and bake 5-8 minutes more to dry the underside. Only then add light cooked toppings and finish baking. Cool promptly; refrigerate within 2 hours at 40 F or below for 3-4 days. Reheat to 165 F. Revised development formula, not kitchen-tested. Do not add unmeasured flour: recalculate any changes.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

More entrees recipes

Illustrative image of Chicken Veggie Lo Mein