Green Monster Pizza (Spinach Crust) – A Bright, Veggie-Packed Favorite
This pizza looks bold, tastes fresh, and feels like a small win for your weeknight dinners. Instead of a traditional dough, the base is made from spinach, eggs, and cheese, baked into a sturdy, flavorful crust. It’s thin, crisp at the edges, and surprisingly satisfying.
Top it with whatever you love—melty mozzarella, tangy marinara, or a handful of roasted veggies. If you’re craving pizza but want something lighter, this “green monster” has your back.
Ingredients
Method
- Preheat and prep: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush the paper with olive oil. This helps the crust crisp up.
- Handle the spinach: If using fresh spinach, wilt it in a skillet over medium heat for 2–3 minutes, then cool slightly. If using frozen spinach, thaw it completely. Squeeze out as much water as possible using a clean towel or paper towels. Dry spinach is key for a sturdy crust.
- Blend the base: Add the squeezed spinach to a food processor with eggs, mozzarella, Parmesan, seasonings, and almond or oat flour (if using). Pulse until the mixture is uniform but not a total puree—tiny green flecks are fine.
- Form the crust: Scoop the mixture onto the parchment and spread into a 10–12 inch circle or a rectangle about 1/4 inch thick. Keep it even so it bakes uniformly. Smooth the edges for a clean look.
- Par-bake: Bake for 12–15 minutes, until the edges are set and lightly browned and the center feels firm to the touch.
- Optional flip for extra crisp: Carefully peel the crust off the parchment, flip it, and bake another 3–5 minutes. This step gives a crisp bottom, especially if your spinach was a little damp.
- Sauce and toppings: Spread a thin layer of sauce. Don’t overdo it—too much can soften the crust. Add cheese and your favorite toppings.
- Final bake: Return to the oven for 8–10 minutes, or until the cheese is melted and bubbly and the edges are golden.
- Rest and slice: Let the pizza sit for 5 minutes before slicing. This helps the crust set and makes cleaner slices.
- Finish and serve: Add fresh basil, a sprinkle of red pepper flakes, or a drizzle of olive oil. Serve warm.
What Makes This Special
The crust is not a gimmick—it’s genuinely tasty and easy to make. Fresh or frozen spinach gets blended and baked into a chewy, cheesy base that holds up under toppings.
There’s no kneading, no yeast, and no waiting for dough to rise. It’s a fast, weeknight-friendly approach to pizza with a bright color and clean flavor. Bonus: it sneaks in a solid serving of greens without feeling like a compromise.
Shopping List
- Spinach: 12 ounces fresh baby spinach or 10 ounces frozen (thawed and well-drained)
- Eggs: 2 large
- Cheese for the crust: 1 cup shredded mozzarella, 1/4 cup grated Parmesan
- Binder: 1/3 cup almond flour or oat flour (optional but helpful for structure)
- Seasoning: 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Sauce: 1/2 to 3/4 cup marinara or pesto
- Toppings: 1 to 1 1/2 cups shredded mozzarella or a mozzarella-provolone blend
- Optional toppings: sliced mushrooms, red onion, bell pepper, cherry tomatoes, olives, crumbled feta, cooked chicken sausage, or pepperoni
- Olive oil: for brushing
- Optional finishers: red pepper flakes, fresh basil, a drizzle of balsamic glaze
- Equipment: baking sheet or pizza stone, parchment paper, food processor or blender
Instructions
- Preheat and prep: Set your oven to 425°F (220°C).
Line a baking sheet with parchment paper and lightly brush the paper with olive oil. This helps the crust crisp up.
- Handle the spinach: If using fresh spinach, wilt it in a skillet over medium heat for 2–3 minutes, then cool slightly. If using frozen spinach, thaw it completely.
Squeeze out as much water as possible using a clean towel or paper towels. Dry spinach is key for a sturdy crust.
- Blend the base: Add the squeezed spinach to a food processor with eggs, mozzarella, Parmesan, seasonings, and almond or oat flour (if using). Pulse until the mixture is uniform but not a total puree—tiny green flecks are fine.
- Form the crust: Scoop the mixture onto the parchment and spread into a 10–12 inch circle or a rectangle about 1/4 inch thick. Keep it even so it bakes uniformly.
Smooth the edges for a clean look.
- Par-bake: Bake for 12–15 minutes, until the edges are set and lightly browned and the center feels firm to the touch.
- Optional flip for extra crisp: Carefully peel the crust off the parchment, flip it, and bake another 3–5 minutes. This step gives a crisp bottom, especially if your spinach was a little damp.
- Sauce and toppings: Spread a thin layer of sauce. Don’t overdo it—too much can soften the crust.
Add cheese and your favorite toppings.
- Final bake: Return to the oven for 8–10 minutes, or until the cheese is melted and bubbly and the edges are golden.
- Rest and slice: Let the pizza sit for 5 minutes before slicing. This helps the crust set and makes cleaner slices.
- Finish and serve: Add fresh basil, a sprinkle of red pepper flakes, or a drizzle of olive oil. Serve warm.
How to Store
Refrigerate leftover slices in an airtight container for up to 3 days.
For best texture, reheat in a hot skillet or toaster oven until the edges crisp again. You can also freeze slices: wrap tightly and freeze for up to 2 months. Reheat from frozen at 400°F (205°C) for 10–12 minutes.
Health Benefits
- Leafy greens boost: Spinach brings iron, folate, vitamin K, and antioxidants to your meal without much effort.
- Lower carb option: Compared to traditional dough, this crust is lighter and can fit into lower-carb plans.
- Protein and calcium: Eggs and cheese add protein and minerals that help make the meal satisfying.
- Customizable nutrition: Load on veggies or lean proteins to hit your goals without losing the pizza vibe.
Pitfalls to Watch Out For
- Too much moisture: If the spinach isn’t well-drained, the crust can steam instead of crisp.
Squeeze aggressively.
- Thick crust: A crust that’s too thick may bake unevenly and feel soggy. Aim for about 1/4 inch.
- Over-saucing: A heavy hand with sauce can make the center soft. Use a thin layer.
- Skipping the rest: Cutting too soon can cause tearing.
Let it sit for a few minutes before slicing.
Recipe Variations
- White pie style: Skip the marinara. Use a thin layer of ricotta mixed with garlic and lemon zest, then top with mozzarella and mushrooms.
- Pesto chicken: Use pesto for sauce and add cooked shredded chicken, cherry tomatoes, and a sprinkle of feta.
- Mediterranean: Top with olives, artichokes, roasted red peppers, red onion, and a finish of crumbled feta and oregano.
- Spicy garden: Add jalapeños, pepperoncini, and a drizzle of hot honey after baking.
- Dairy-light crust: Use just Parmesan in the crust and finish the pizza with vegan mozzarella or a light sprinkle of dairy cheese.
- Gluten-free: Choose almond flour as your binder and check that your toppings are gluten-free.
FAQ
Can I make the crust without a food processor?
Yes. Chop the spinach very finely with a knife, then mix everything in a bowl.
The texture will be a bit more rustic, but it still bakes up well.
Is fresh or frozen spinach better?
Both work. Frozen spinach is convenient and easy to squeeze dry. Fresh spinach has a slightly brighter flavor but requires wilting and cooling first.
The key is removing as much water as possible either way.
How do I keep the crust from sticking?
Use parchment paper and lightly oil it. If you flip the crust mid-bake, handle it gently and use a thin spatula to loosen the edges before lifting.
Can I make it dairy-free?
Yes. Use a dairy-free shredded cheese in the crust and on top, or reduce the cheese and add 2–3 tablespoons of nutritional yeast for flavor.
The texture will be a bit softer, so bake a few extra minutes.
What if I don’t have almond or oat flour?
You can skip it and bake a slightly softer crust. To compensate, squeeze the spinach extra dry and add 2 more tablespoons of Parmesan to help bind.
Can I use kale instead of spinach?
Yes, but blanch or sauté it first and remove tough stems. Kale has a stronger flavor and a bit more texture, so blend well and bake a few extra minutes.
How do I get a crisper crust?
Preheat a pizza stone or an inverted baking sheet in the oven.
Place the parchment with the crust directly onto the hot surface, and don’t skip the optional flip.
What size does this recipe make?
It yields one medium pizza—about 10–12 inches—serving 2–3 people, depending on appetite and toppings.
Can I grill this pizza?
Yes. Par-bake the crust in the oven first, then transfer it to a medium-hot grill to finish with toppings. Keep the heat moderate to avoid scorching.
Is this okay for meal prep?
Absolutely.
Bake the crust ahead of time and refrigerate it up to 3 days. Add sauce and toppings when you’re ready, then bake until hot and bubbly.
Wrapping Up
Green Monster Pizza is a fun, fast way to put more greens on your plate without losing the joy of pizza night. The spinach crust is simple to master and easy to customize with whatever you’re craving.
Keep it crisp by squeezing the spinach well, go light on the sauce, and give it a short rest before slicing. From weeknight dinners to casual get-togethers, this vibrant, veggie-forward pie earns its spot in the rotation.
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