Spinach Pizza Crust (Low-Carb Pizza Crust)
This Low-Carb Spinach Pizza Crust is a guilt-free pizza with only 1 gram of net carb per slice, lots of protein, and full of flavors!
What I Spinach Pizza Crust?
Spinach is a very low-carb vegetable and because this recipe does not contain any flour, it’s a very low-carb pizza crust recipe perfect for my diabetic diet.
This spinach pizza crust is an easy recipe where the base of the pizza is made from spinach, eggs, and cheese.
As a result, it’s a very low-carb and healthy pizza.
Why You’ll Love This Recipe
This is one of my favorite keto pizza bases because it is:
- Gluten-Free
- Keto-Friendly
- 3 Ingredients
- Vegetarian
- Ready in 25 minutes
How To Make Spinach Pizza Crust
All you need to do is to blend all the base ingredients in a blender or food processor and the crust will be ready in a sec!
Ingredients
- Spinach – I prefer to use baby spinach for this recipe. It’s more tender and doesn’t need to be pre-cooked.
- Cheese – you can choose among most of the hard cheese variants such as Edam, hard Mozzarella, Emmental, or Cheddar. They’re all keto-friendly cheese.
- Eggs – eggs bring binding to the recipe, so you can’t skip them.
Making The Batter
This crust is super easy to make. I’ve made it many times in my blender or food processor. Both work very well.
I recommend using pre-washed baby spinach or if you are going to wash your spinach leaves, make sure you drain them very well.
I like to pat dry mine between pieces of absorbent paper.
You don’t want to add water to the recipe or the mixture will be too runny and it won’t form a crispy pizza crust when baked.
At first sight, it looks like a baked omelette but it really makes a great pizza.
Plus it contains only 2 eggs and lots of spinach which makes this recipe good for your kids too. An easy way to boost their veggie and protein intake.
Pre-Baking The Spinach Pizza
Preheat the oven to 400°F (200°C).
Bake the keto spinach pizza crust for 15 to 20 minutes at 400°F (200°C). Take the pizza crust out when the sides are darker and crispy.
Garnishing The Pizza
I garnished the pizza with homemade keto pizza sauce, and grilled chicken breast cooked on the BBQ.
And I love the taste of BBQ grilled chicken. If you are looking for other low-carb spinach recipes you will love my blog! I am such a spinach lover.
Goat cheese and walnuts are a fantastic combo used in many French recipes. That’s why I chose to top my pizza with grilled chicken breast, feta goat cheese, walnuts, and extra pumpkin seeds.
Storage Instructions
If you have leftover keto spinach pizza, you can either store them in the fridge for up to 4 days or freeze them.
You have to let them cool down and freeze them wrapped in plastic wrap.
To rewarm them, put them in the oven or air fryer frozen and let them warm up for about 5 minutes.
You can also store the prebaked ungarnished crust and add the toppings before baking it.
More Keto Pizza Recipes
If you like keto pizzas, you’ll love these:
Have you made this low-carb pizza crust recipe? Share a comment or review below!
Recipe Card
Spinach Pizza Crust
Nutrition
Want My Kitchen Equipment?
Ingredients
- 4 cups Baby Spinach washed, drained, see note note for frozen spinach
- 1 cup Grated Cheese Edam, mozarella, Emmental or cheddar
- 2 Eggs
- ¼ teaspoon Salt optional
- ¼ teaspoon Garlic Powder optional
- 1 tablespoon Dried Oregano optional
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with a piece of parchment paper. Spray some olive oil to prevent the crust from sticking to the paper. Set aside.
- Wash, drain the baby spinach leaves. Make sure you the spinach leaves very well. You can pat dry between pieces of absorbent paper or use pre-washed baby spinach leaves to avoid this step.
- In a blender or food processor, add the baby spinach leaves, cheese, eggs, salt, and herbs.
- Blend for 30 seconds or until smooth.
- Pour the spinach crust batter onto the prepared baking sheet. Using a spatula spread the batter into a rectangle that covers the whole baking sheet or use two baking sheet and create two 10-inch round pizza bases.
- Bake the spinach pizza crust for 15-20 minutes or until the sides are darker and crispy.
- Remove from the oven and add your favorite low-carb toppings like my keto pizza base, diced red capsicum, mushroom slices, extra grated mozzarella, and olives.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I'm passionate about sharing easy, tasty recipes that are both delicious and healthy
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
Browse all my recipes here.
I hope that you too find the recipes you love on Sweetashoney!
Posted In:
Clean EatingGluten freeKetoVegetarianCheeseMozzarellaSpinachBakingGluten-FreeKetoLow-CarbDinnerLunchEasy3 IngredientsUnder 20 MinutesDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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LOVE LOVE LOVE This! It’s my go-to! I found that baking it for a bit longer & flipping it 1/2 way through, really crisps up the “pizza” crust and it holds up even better.
LOVE LOVE LOVE This! It’s my go-to! I sometimes struggle w FODMAPS so this is perfect for me! Thank you!
Perfect low carb recipe and so much easier to throw together than cauliflower crust!
Trying to stay keto/low carb with 3 kids is hard, I don’t have the time to try all the crazy and time consuming keto recipes.
Now, I can finally have my pizza and eat it too 😜
Thank you for the great recipe!! ❤️
Thank you so much for sharing this recipe. It was delicious and best of all, my boys ate it despite hating spinach.
Kids eating their greens in a pizza is always the best part ! So glad your boys love this pizza, enjoy the recipes on the blog, xoxo Carine
Hi – cool recipe! I was wondering if I could substitute the cheese for something else, tofu, thawed frozen cauliflower or something else just to keep it together I guess??
I didn’t try the recipe cheese free and I don’t thing it will hold without it. Enjoy the recipe on the blog, XOXO Carine
So does 4 slices equal 1 lean and green meal?
Well this depends of your macros, 1 slice is 59kcal so yes I would say 4 slices makes a decent intake for a dinner. Enjoy the recipe, XOXO Carine.
HI! How much longer should the crust go back in the oven once the toppings are added? Won’t the crust get burned?
Many thanks from the Netherlands 🙂
Hi, Simply bring it back until cheese is melted, about 8 minutes, not more. Enoy the pizza and all the low carb recipes on the blog. XOXO Carine.
Hi Olivia,
Recipe looks lovely though it does have eggs!I am going to follow all your suggestions to reduce the eggy taste for sure.
But I couldn’t find baby spinach .Will normal spinach do?
Love your blog .IMHO clean and beautifiul indeed.
Sure normal spinach will work well! Make sure you use fresh spinach tho. Thanks SO much for following my blog and for this beautiful comment. It makes me very happy. XOXO Carine.
How long do the bases last? Can you refrigerate or freeze the bases?
The base will get softer if you store this in the fridge, but it can be rewarmed really well in hot oven. Rewarm until crispy then add your favorite toppings. I won’t freeze it though. Enjoy the recipe. XOXO Carine.
This is absolutely Amazing!!!! I was looking for a low carb alternative for my dough and I saw in the shop the other day a spinach base pizza and thought ‘I must be able to??”
I do weight-watchers so subbed then normal cheese for protein cheese, with it it was a very low point recipe! It was so so good! I share it with my groups facebook support group along with a link to your page! Thank you for the inspiration!
I’ll be popping it on my blog as well along with a link to you too.
Thanks ! I am so glad you like the recipe. Thanks for sharing your lovely feedback. What’s your blog? I would love to read it too! Have a great time on my blog. XOXO Carine.
What is the weight of 1 cup of spinache? Ik like to make the pizza but I am not used to cups.
I am sorry, I don’t measure my ingredients in grams only in cups so I can’t tell. Enjoy the blog! Carine.
Oh my goodness this is amazing! I can’t get myself to like fathead pizza dough no matter what recipe I try. This is SO GOOD! I’ll never mess with fathead dough again. I did a chicken and bacon blue cheese pizza, the crust not only has great texture but tastes so good! I can’t wait to try more pizza flavors and toppings. Thank you so much for this!! Also, I divided all ingredients in half and made one personal 10 inch pizza. Perfect!
I am so happy you love this pizza crust! Thanks for sharing your lovely comment ! Enjoy the keto recipes on the blog. XOXO Carine.
HI,
I want to try this recipe as I am hearing all kinds of nightmares about the cauliflower crusts turning out soggy or falling apart. I hate the taste of eggs. I know you need some kind of binder and eggs are high in protein as well so they are the obvious choice. My question is, can you taste the egg, or mostly the spinach and toppings? Thanks so much.
Hi Olivia ! there is only 2 eggs in this recipe (for 2 round pizza so 1/4 egg per slice, not much) so it does not taste so much ‘eggy’ to me. I would use more spices and a strong flavor cheese to balance the light egg taste if you are not a fan of eggs. I would recommend grated Parmesan or old cheddar. Don’t skip the garlic powder and maybe enhance with 1/4 teaspoon of onion powder, and more oregano. With all those little twist you are guarentee that this won’t taste like eggs 🙂 Enjoy the recipes on the blog. XOXO Carine.
Hi, I’m new to this low-carb thing, but doing my honest best to stay in phase 1 of Atkins (18 – 22 carbs/day max.). Maybe I missed something, but I don’t see serving size with carbs/serving? Thanks
Hello! This spinach pizza crust recipe serve 8 slices – 2 round pizza of 10 inch (4 slices per pizza). The net carbs per slice of crust- without toppings- contains 1 g carbs o The full nutrition panel is available after the recipe card. Enjoy the recipe and good luck with your Atkin diet! xoxo Carine.
I really LOVED this recipe. I’m so excited to be able to join the family on Pizza Fridays again. I used mozzarella instead of edam because that is what I had on hand. I’m considering trying this recipe with arugula. I think my favorite thing about this recipe is that it is sooooooo much easier than the cauliflower crusts recipes I’ve been trying.
Hi Wendy, this is so great to read your comment! I am sure any cheese will work well in this recipe. I love low carb pizza too and I agree the spinach pizza crust is much easier than cauliflower! I hope you find other low carb recipe you love on the blog, I have got plenty of dessert too 🙂 see you around. Carine.
Can I substitute kale for the spinach?
How big is the pizza and how many would you say this recipe serves?