Get the recipe for easy spinach pizza with spinach crust! Although it's bright green, you can't taste the spinach.
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5 from 10 votes

Spinach Pizza Crust

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. 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Meals
Cuisine: Italian
Servings: 6
Calories: 358kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

For the pizza dough

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

For the quick pizza sauce

  • 100 ml passata
  • 2 tbsp tomato puree
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • Salt and pepper

Toppings

  • 1 ball mozzarella or vegan alternative
  • 1 handful cherry tomatoes sliced
  • 3 tsp 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: 358kcal | Carbohydrates: 48g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 639mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1305IU | Vitamin C: 5.1mg | Calcium: 212mg | Iron: 3.5mg