Feed Your Beauty: Gluten-Free Spiralized Margherita Pizza

We just found the COOLEST cooking site dedicated to spiralizing called Inspiralized! What is spiralizing you ask? Spiralizing is the art of taking vegetables and turning them into noodles. And Inspiralized is what you and the dish become afterwards – a healthier and inspired version! Wow! So that means we can eat all our favorite carb based foods in vegetable form?! Um, count us in! There are so many amazing recipes on the Inspiralized site but we just couldn’t resist sharing this one for Gluten-Free Spiralized Margherita Pizza! Check it out and happy spiralizing!


Thanks to Super-Client Ashleigh Barber, from Washington D.C, for sharing this amazing website and tool with us!


Gluten-Free Spiralized Margherita Pizza



2 potatoes, peeled, Blade C (sweet potato or Idaho)
2 tbsp olive oil, divided
2 eggs
salt and pepper, to taste
3 tsp of garlic powder, divided 2 tsp and 1 tsp
5 quarter-inch slices of mozzarella cheese
5 leaves of basil
1 cup of tomato basil sauce (made from previous Inspiralized recipes or store-bought)
Parmesan cheese, to top

Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and the first 2 tsp of garlic powder. Cook the noodles, stirring every 30 seconds – 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky.


Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.


Pour the noodles into a 10″ skillet. Make sure that the noodles are spread evenly and that you can’t see the bottom of the skillet.


Once noodles are set, lay plastic wrap or baking paper over the noodles.


Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better.


Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12″) skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.


Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Fry this side for another 5-7 minutes.


While this side of the crust is cooking, set your oven to broil.


Once both sides are crispy and the noodles have become the “crust,” take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)


Top with mozzarella slices, season with salt, pepper and the last teaspoon of garlic powder. Place in the oven for about 7-10 minutes or until mozzarella melts without browning and the crust becomes crispy.


Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.


Source: Inspiralized



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