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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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.
- 2 cups raw spinach
- 180 ml warm water
- 1 tsp active dry yeast
- 350 g plain flour (all purpose)
- 1 tsp sea salt
- 100 ml passata
- 2 tbsp tomato puree
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and pepper
- 1 ball mozzarella or vegan alternative
- 1 handful cherry tomatoes sliced
- 3 tsp olive oil
- Salt and pepper
- Additional toppings of choice
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
PIN FOR LATER!