This spinach pizza crust is a simple, low carb alternative that bakes up sturdy and surprisingly delicious. Top it with your favorite pizza toppings, and you'll get all the flavor of a classic flat bread pizza without the guilt. You will love it!
"This crust is incredible! Followed instructions to the letter & I could pick it up by the slice! Even my partner who is NOT one for greenery, not only ate it but asked me to make it again. WIN!!"
★★★★★- Melissa
If I told you, you could eat guilt-free pizza and it would still taste good, would you believe me? My friends and family were skeptical too - especially because of the green color. But, everyone I have made this for has absoulutely loved it. We make it all the time in our house. I have tried making the homemade cauliflower crust and wasn't a fan. However, this spinach pizza crust doesn't disappoint. It is a great way to sneak in vegetables while cutting back on the carbs, without giving up pizza night. I hope you love it too! Enjoy! Xoxo -Katie.
Jump to:
Ingredient notes and substitutions
You will need the following ingredients to make this spinach pizza crust.
- fresh spinach-Do not use frozen spinach.
- egg
- fresh grated parmesan- Do not use the powder parmesan. It will not work out.
- basil and oregano-I use dried basil and oregano, but you can use fresh. You can also substitute both with Italian seasoning.
Steps
Making spinach low carb pizza crust is easy with these simple steps:
- Add all of the ingredients for the crust in a food processor. Blend until smooth.
- Spread it out on parchment paper with a spatula. ( Parchment paper is a must! Or you will have a sticky mess.)
- Bake on baking sheet in the oven at 450 for at least 15 minutes or until sides get a little brown.
- Let cool. Load with your favorite pizza sauce and toppings, and get creative with the endless pizza combinations.
- Bake in oven until toppings are cooked.
- Once removed from oven, let it rest for 5 minutes. This is the hardest part because it looks so good. But letting it rest helps the crust set, so you can slice it and pick it up with your hands. If you can't wait, no judgement - just grab a plate and use a fork.
Watch how to make low carb pizza crust
Cooking Tips
When you are spreading the spinach mixture on the parchment paper, make sure there are no holes in your crust. The cheese and spinach need to cook together properly form and bind. Small holes can prevent the crust from setting correctly.
Please leave me a comment below if you make this low carb pizza and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your spinach crust on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Spinach Pizza Crust (Easy Low-Carb Pizza Crust)
Equipment
- food processor
Ingredients
- 2 cups firmly packed fresh raw spinach
- 1 egg
- 1 cup parmesan *Use fresh grated parmesan.
- ¼ teaspoon dry basil
- ¼ teaspoon dry oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add all of the ingredients for the crust in a food processor. Process until broken down, but not too soupy. Baby food consistency. (Using a blender will make it too soupy.) 2 cups firmly packed fresh raw spinach 1 egg 1 cup parmesan ¼ teaspoon dry basil ¼ teaspoon dry oregano ¼ teaspoon salt ¼ teaspoon pepper
- Spread it out on parchment paper with a spatula. ( Parchment paper is a must! Or you will have a sticky mess.)
- Place on baking sheet and bake at 450 for 15 minutes or until edges begin to lightly brown.
- Let cool. Load with your favorite pizza sauce and toppings, and get creative with the endless pizza combinations.
- Return back to the oven and bake until toppings are cooked.
- Once removed from oven, let it rest for 5 minutes. This is the hardest part because it looks so good. But letting it rest helps the crust set, so you can slice it and pick it up with your hands. If you can't wait, no judgement - just grab a plate and use a fork.
Liz says
I love spinach on my pizza, but never knew it would be so good as a crust!
Kayla DiMaggio says
I love that this is low carb! Such an easy and healthy dinner! We make pizza every Friday so I am glad to add this to our routine.
Zaden says
Is it possible to make multiple bases and freeze them or refridgerate them for topping and eating later in the week? I usually use mozzarella instead of parmesan and cook the base on both sides to really solidify it. Turns out great but for me the base making can be really stressful so I'd rather knock out a week's worth in one day but nowhere has notes on how long you can keep these things. Would love to hear your feedback. Thank you!
Katie Crenshaw says
Hi Zaden, I have made multiple ones at a time and refrigerated them. I cooked them night before and added the toppings the next day. I would think they would keep up to 3 days in the refrigerator. I have also frozen them. I wrapped them with saran wrap and made sure they were completely covered. They thaw quickly. I just added the toppings and cooked the same way adding in a little more time. However, once frozen, they do break easy so you will have to put them in a place they won't be smashed or handled.
Alicia says
Just made this recipe and it turned out great! The pizza is so delicious!
Pat says
truthfully I only tried this recipe because I had a big bag of spinach I needed to use. It was delicious! Followed the directions in the 'print recipe' section and used 450 degrees, I see above that it says 425. Did not notice that until later. I did not add any sauce, only because I did not have on hand, I think it would have made mine a little too 'wet'. I used mozzarella pepperoni and some cherry tomatoes. You actually can lift up the slice and eat it! Great alternative to all the cauliflower and cheese crusts out there.
Elaine says
This looks yummy - really like the crispy base!
Kristin says
This was absolutely amazing! I made half of a batch just to try it out- I couldn't make myself share! Thanks so much!
Melissa says
This crust is incredible! Followed instructions to the letter & I could pick it up by the slice! Even my partner who is NOT one for greenery, not only ate it but asked me to make it again. WIN!!!
karrie @ Tasty Ever After says
I believe you Katie! lol! I'm trying this spinach pizza crust and will get back to you with my verdict (although I'm sure I'll like it). Love pizza so much but many times it's hard for me to get through all that bread so this recipe makes me very happy. All of your pizzas look so good too, especially that ham and pineapple one. Yum!