Spinach Crust Pizza

It’s so easy being green.

In an effort to use up some of the fresh spinach in the fridge, I decided to make a salad pizza crust. They’re even lower in carbs and acceptable in induction than some of the higher carb veggies. This pizza is not as hand holdable as the cauliflower crust and the zucchini crust, but it’s still a great way to get your spinach. You won’t mind!

This recipe makes about a 12″ crust, is gluten free and induction friendly.

Spinach Pizza Crust

1 cup loosely packed, fresh spinach
1 egg
1 cup loosely packed mozzarella cheese
1 tsp dry basil
1/2 tsp oregano

Preheat oven to 425 degrees Fahrenheit.

Chop the fresh spinach leaves (or pulse in the food processor). Mix with the rest of the ingredients.

Spread dough on a lightly sprayed pizza pan (I use olive oil Pam).

Bake for 12-15 minutes or until edges begin to brown.

From here, you can freeze or top the baked crust with ingredients and place under a broiler for 2-3 minutes, or until cheese melts.

Makes one, 12″ crust.

Nutritional information for the entire crust: Calories: 323, Carbohydrates: 5, Fiber: 1, Net Carbohydrates: 4, Fat: 19, Protein: 32

Like this recipe? Try Green Pizza, a spinach crust with delectable toppings.

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  1. Wow thanks so much for this…I love reading your blog and facebook comments.I have learned so much and am now getting my family on the low carb wagon! Awesome recipes :)

  2. This spinach pizza crust ROCKS!!! It was super easy and quick to make. I made it while feeding 2 terrible-2-toddlers and a baby. They loved the sound of the food processor! After they left the table, I was able to sit down and enjoy my lovely spinach pizza, which was totally hip-restaurant quality! I topped with fresh mushrooms, sliced onion and bacon (of course!). No pizza sauce needed. Topped all that with cheddar and broiled to perfection. I could eat it everyday!!! Thanks for the recipe!!!

  3. I’ve been making this for the last three years…. :)

    My brother hates “anything without meat” and when I made this he was like:

    “Can you not ruin pizza as well” and bitched and complained the entire time it was baking…

    When it was done… you can bet your ass he loved every single bite. Now he keeps on saying, my sister makes the best pizza EVER and its a spinach crust – LOL! love it <3

  4. Spinach crust huh??? Haven’t heard of this one, unless of course it’s mixed with flour and crud like that!! This looks AWESOME, definitely right up my food alley, although I cannot do cheese, so maybe I will fill that void with sun-dried tomato or olive tapenade! Give it a little extra ZING! :)

  5. No cheese? You are breaking my Wisconsin heart over here. If you do use soy cheese, I have heard this is an option. Another option would be to use flax seed meal as a binding agent. The cheese really binds because once it cools, it holds together–but flax will do the same thing.


  1. […] Pizza was an inspiration born from the spinach pizza. If you’re going to go green, why not go green all the way? I name this Green Pizza and while […]

  2. […] (the moosewood cookbook) has two really great options, polenta pie and zucchini crusted pizza and Your Lighter Side  has a great spinach crust […]

  3. […] (the moosewood cookbook) has two really great options, polenta pie and zucchini crusted pizza and Your Lighter Side  has a great spinach crust […]

  4. […] I’ve shared this recipe with, and slices of the actual pizza, has loved it!  Visit Your Lighter Side – Spinach Crust Pizza for the full recipe.  […]

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