This easy spinach pizza crust makes a wonderfully green base - but you can't actually taste the spinach. It's bright green and a fun way to eat your greens!

Homemade pizza is always a crowd-pleaser. It’s easy, particularly if you knead it in a stand mixer, and I like that the kids can choose their own toppings.

The spinach makes the crust a lovely green colour, but it can’t be tasted at all. I often add pureed veggies to pizza dough as it’s a fun way to get a few more vegetables into the meal. Try my carrot pizza crust or beet pizza crust. They're all such wonderful colours!

It's really easy to make a vegetable pizza crust. Homemade pizza dough doesn't take much effort, but tastes soooo much better than store-bought. It's quite a flexible dough - hence why I always add some pureed vegetables for extra goodness and a fun colour.

You can use the dough right away, or make the pizza dough a day ahead and let it rise in the fridge. Then just roll it out, add the toppings and pop it in the oven for 10-12 minutes!

Step 1 - make the spinach pizza dough.

It's easiest in a stand mixer - just add the ingredients and let the machine do the kneading! You can also make it by hand very easily. The spinach gives the easy pizza crust a lovely bright green colour. Perfect for adding your favourite sauce and toppings. It's fun to get kids involved in making the pizza - and then they won't fear the green hue of it!

Step 2: Add desired toppings! We went for a quick and easy tomato sauce, topped with mozzarella, cherry tomatoes and then baked. Simple but sooo delicious. The thin base gets nice and crispy.

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Spinach Pizza Crust

Kate Hackworthy | Veggie Desserts

Make this impressive but easy bright green spinach pizza crust! You can't taste the spinach but it makes the pizza bright green and adds a bit of extra goodness to the pizza base.

5 from 10 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Meals

Cuisine Italian

Servings

Calories 358 kcal

Ingredients

For the pizza dough

2 cups raw spinach
180 ml warm water
1 teaspoon active dry yeast
350 g plain flour (all purpose)
1 teaspoon sea salt

For the quick pizza sauce

100 ml passata
2 tablespoon tomato puree
½ teaspoon dried oregano
¼ teaspoon garlic powder
Salt and pepper

Toppings

1 ball mozzarella or vegan alternative
1 handful cherry tomatoes sliced
3 teaspoon olive oil
Salt and pepper
Additional toppings of choice

Instructions

Wilt the spinach in a pan with a tablespoon of water. Refresh under cold water and squeeze out excess moisture. Puree with a hand held stick blender or food processor until smooth. Set aside.

For the spinach pizza dough:

In a stand mixer:

Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
Insert the dough hook, add the pureed spinach, flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a sticky ball. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.

Alternatively make the pizza dough by hand:

Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
Add the pureed spinach, flour and salt to the bowl of water and stir until it forms a loose dough.
Tip the dough onto a lightly floured countertop (on floured baking paper if you have a wooden countertop to avoid the spinach staining) and knead firmly for 5-10 minutes or until it’s smooth, (though it will be a soft sticky dough). If the dough is too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.

For both dough methods:

Put the dough into a large lightly oiled bowl, then turn the dough over so both sides are covered in oil and cover with clingfilm. Place the bowl in a warm place and allow the dough to rise for 1 ½ hours.

For the quick pizza sauce:

In a bowl, mix the passata, tomato puree, oregano and garlic powder. Season with the salt and pepper and adjust to taste. Keep refrigerated until ready to use.

To cook the pizza

Preheat the oven to 250C/ 480F, or as high your oven will go.
Divide the dough into halves or thirds (depending on the size of your baking trays) and then roll each one out on a lightly floured piece of baking paper, as thin as possible to fit the size of your baking tray. Transfer the pizza and baking paper to the baking tray.
Spread the pizza bases with the pizza sauce, then add the toppings.
Place the pizza in the oven and cook for 10-12 minutes or until the base is crisp and the edges have begun to brown.
Repeat with the remaining dough and toppings.
Pile the pizzas with the rocket and serve hot, cut into slices.

Nutrition

Calories: 358kcalCarbohydrates: 48gProtein: 15gFat: 11gSaturated Fat: 5gCholesterol: 29mgSodium: 639mgPotassium: 249mgFiber: 2gSugar: 1gVitamin A: 1305IUVitamin C: 5.1mgCalcium: 212mgIron: 3.5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

5 from 10 votes (1 rating without comment)

Easy Spinach Pizza Crust

Get the Spinach Pizza Crust Recipe

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