Grilled Steelhead Trout-Spinach Pizza

I know this recipe may sound a little bizarre, but trust me, it is really, really tasty!  If you like things made with tuna or salmon, you will LOVE this interesting twist on a “pizza”.  The smoke on the fish combines so heavenly with cream cheese and green onion.   I created this for our lunch today and even my picky husband, a non-fish lover, said it was good!  And it was quite simple to put together.  I had a small piece of grilled Steelhead Trout leftover from our last grilling adventure and froze this piece.  I defrosted it and got this incredible idea as I blended it into some cream cheese.  Yummy, is all I can say.  I used my Mozzy Dough dough for the crust, but you can use whatever low-carb pizza crust you prefer.  I am providing nutritional stats for the entire recipe in case you decide to make this up as bite-size party food using a mini-muffin pan.  Just divide the “entire recipe” numbers below by the number of mini-bites you make.

This recipe is suitable once you get to phase 2 Atkins and is OK for most Keto diets provided you use a plan-suitable crust.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices offered right now! Hurry and place your order today for one or more of our cookbooks at or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.


1 recipe my Mozzy Dough

4-5 oz. grilled Steelhead Trout, salmon or other fish

25 small spinach leaves, stemmed

6 oz. cream cheese, softened

½ c. green onion, chopped

2/3 c. mozzarella shreds

DIRECTIONS:  Preheat oven to 350º. Line a pizza pan with parchment paper and set aside. Make the crust by that recipe’s instructions.  Press the dough out evenly in your pan to a 14″ diameter circle.  Pop into 350º oven for 8-9 minutes or until just beginning to brown a tiny bit.  Remove and cool 5 minutes.  Slide parchment out from under the crust so it will crisp up on the bottom for the next phase of cooking.

While crust is baking, soften the cream cheese in a bowl in your microwave set to defrost.  Remove, add green onion and trout flakes (discard skin).  Blend well with a fork.  With a rubber spatula or the back of a spoon, spread half the fish mixture evenly onto the crust to within 1/4″ of the edge.  Place the spinach leaves in a single layer evenly on top.  Carefully spread the remaining fish-cream-cheese mixture on top.  Sprinkle the mozzarella shreds on top and pop into 350º for about 10 minutes or until the edges are nicely browned and the cheese is melted.   Remove from oven and slice into 8 slices.

NUTRITIONAL INFO: Entire recipe contains 2215 cals, 177.7g fat, 77g carbs, 44.7g fiber, 32.30g NET CARBS, 151.4g protein, 2812 mg sodium 

For 8 slices, each contains:  277 cals, 22g fat, 9.62g carbs, 5.58g fiber, 4.04g NET CARBS, 19g protein, 352 mg sodium

For 6 slices, each contains:  369 cals, 30g fat, 12.83g carbs, 7.45g fiber, 5.38g NET CARBS, 25g protein, 469 mg sodium


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