Preheat and prep: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush the paper with olive oil. This helps the crust crisp up.

Handle the spinach: If using fresh spinach, wilt it in a skillet over medium heat for 2–3 minutes, then cool slightly. If using frozen spinach, thaw it completely. Squeeze out as much water as possible using a clean towel or paper towels. Dry spinach is key for a sturdy crust.

Blend the base: Add the squeezed spinach to a food processor with eggs, mozzarella, Parmesan, seasonings, and almond or oat flour (if using). Pulse until the mixture is uniform but not a total puree—tiny green flecks are fine.

Form the crust: Scoop the mixture onto the parchment and spread into a 10–12 inch circle or a rectangle about 1/4 inch thick. Keep it even so it bakes uniformly. Smooth the edges for a clean look.

Par-bake: Bake for 12–15 minutes, until the edges are set and lightly browned and the center feels firm to the touch.

Optional flip for extra crisp: Carefully peel the crust off the parchment, flip it, and bake another 3–5 minutes. This step gives a crisp bottom, especially if your spinach was a little damp.

Sauce and toppings: Spread a thin layer of sauce. Don’t overdo it—too much can soften the crust. Add cheese and your favorite toppings.

Final bake: Return to the oven for 8–10 minutes, or until the cheese is melted and bubbly and the edges are golden.

Rest and slice: Let the pizza sit for 5 minutes before slicing. This helps the crust set and makes cleaner slices.

Finish and serve: Add fresh basil, a sprinkle of red pepper flakes, or a drizzle of olive oil. Serve warm.