Preheat oven to 350 F.In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.
Add egg, season with salt and pepper, and stir in the ground chicken.Mix to combine all the ingredients well.If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).
Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.
Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes. You should end up with 4 mummy pizzas.
Remove the baking sheet from the oven, let col to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.Add one thin tomato slice on each.
Using a knife, cut a mozzarella stick into long, thin slices – varying in length and size as needed for each pizza. Arrange the cheese on top as in the picture below. (The best way is to actually simply pull the string cheese apart)
Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).Decorate with sliced olives on each pizza near the top center to create mummy eyes.
Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).