Maybe I should warn you now…I really like paneer.
I also really like pizza. Being gluten-free does not stop me from eating pizza. And it shouldn’t stop you either!
Oh, and this crust is not made of cauliflower, so you can keep reading now. (Not that I have anything against cauliflower crust pizza!).
The only problem with gluten-free real crusts is that they are really hard to find. I went to three stores to try and find a pre-made gluten-free crust, but alas, I failed my mission. However, I did find a box of gluten-free pizza crust mix, so I sought out to make my own dough with it. It worked!
The hardest part of this recipe was the crust. Hopefully that tells you something. Now for the recipe!
Paneer Pizza (Makes 2 pizzas)
- 2 gluten-free pizza crusts
- 1 8 oz bag of fresh spinach
- ½ tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp cumin-corriander powder
- 3 tsp olive oil + 1 tsp for greasing
- ½ block paneer (or a full block if desired!), cubed
- ¾ tsp salt
- ¼ tsp pepper
- toppings of choice (I used mushrooms and green bell peppers)
Prepare the pizza crusts and set them aside.
In a large pot, heat the oil and cumin seeds over medium-high heat. When the seeds begin to crackle, add the ginger-garlic paste. Stir carefully – the oil may splutter. Quickly add the spinach, and allow it to wilt. Add the chopped tomato, turmeric, cumin-corriander powder, salt, and pepper. Stir for a minute, or until the mixture is combined well. Remove from heat.
Allow the spinach mixture to cool, and place it in a blender or food processor. Blend until the mixture becomes a puree. Add more salt at this point, if needed.
Preheat the oven to 425ºF.Assemble the pizzas by spreading the spinach sauce on the crusts, then placing the paneer and other vegetable toppings on the pizzas. Place in the oven for 10-15 minutes, or until the paneer has browned slightly.