Okay, hear me out — I used to be a total tomato sauce loyalist. I thought pizza without red sauce was just... wrong? Then one weeknight last spring, I ran out of marinara, had a bag of baby spinach about to go bad, and made this white pizza with spinach purely out of desperation.
Honestly? Best pizza decision I've ever made.
The combo of garlic olive oil, wilted spinach, and a melty pizza cheese blend on a crispy crust is SO good it made Emily put down her phone mid-bite. That's how you know it worked! If you're a spinach fan, you'll also want to check out my Spinach Artichoke Dip — same bold garlic-spinach energy, totally different vibe.
Jump to:
- Why You'll Love This White Pizza with Spinach
- Ingredients for This Spinach Garlic Pizza
- How to Make This Easy White Pizza Recipe at Home
- Storage and Reheating Tips
- Variations and Tips for Your White Pizza Recipe
- Frequently Asked Questions About This White Pizza with Spinach
- Recipes You May Like
- Conclusion
- White Pizza with Spinach and Garlic
Why You'll Love This White Pizza with Spinach
- Ready in under 30 minutes — yes, start to finish
- No tomato sauce needed (and you won't miss it, I promise!)
- Uses the Chebe Pizza Crust Mix for a naturally gluten-free base
- The sautéed spinach with garlic topping is genuinely addictive
- A squeeze of fresh lemon juice at the end makes everything pop
- Great for vegetarians and picky eaters alike
Ingredients for This Spinach Garlic Pizza
For the Pizza
- 1 pkg Chebe Bread Pizza Crust Mix
- 2 eggs
- 2 tablespoons olive oil (plus more for brushing)
- ¼ cup milk (or any milk substitute)
- 4 oz pizza cheese blend
- 2 cloves garlic, finely chopped
- 1 pinch red pepper flakes (or more — I always go heavy)
- ¼ lemon wedge
- Sautéed spinach (see below)
For the Sautéed Spinach
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2.5 oz fresh baby spinach (about 4 cups, lightly packed)
- 1 pinch red pepper flakes
How to Make This Easy White Pizza Recipe at Home
Step 1: Prep the Oven and Pan
- Preheat your oven to 450°F.
- Place a cast-iron pizza pan in the center of the oven while it preheats. (No cast iron? A regular pizza pan works — just skip the preheating step.)
Step 2: Make the Sautéed Spinach
- Heat 1 tablespoon olive oil in a medium pan over medium-high heat.
- Add the minced garlic and stir for about 30 seconds, just until fragrant. Don't walk away here — garlic burns fast!
- Toss in the fresh baby spinach and a pinch of red pepper flakes.
- Sauté for 2–3 minutes, stirring occasionally, until the spinach wilts but still looks bright green.
- Move the spinach into a colander set over the sink. Let it drain while you make the dough — this step is important so your pizza doesn't turn soggy.
Step 3: Make the Pizza Crust
- In a bowl, whisk together the eggs, 2 tablespoons olive oil, and milk.
- Add in the Chebe Pizza Crust Mix and stir until combined. It'll look crumbly at first — that's normal!
- Pour the dough onto a clean surface and knead it with your palms until it forms a smooth ball. Takes maybe 2 minutes.
- Place the dough on a sheet of parchment paper and roll it out to about 12–14 inches in diameter.
- Use a fork to prick the surface all over — this prevents big bubbles.
- Brush the top with olive oil, then place the crust on your hot pizza pan.
- Pre-bake for 7 minutes.
Step 4: Top and Finish the Pizza
- Pull the crust out of the oven after 7 minutes.
- Brush it with a little more olive oil.
- Scatter the pizza cheese blend evenly across the crust.
- Add the drained sautéed spinach and sprinkle the chopped garlic over the top.
- Slide it back into the oven for another 7 minutes, until the cheese is melted and the edges are golden.
- Remove from the oven, add a pinch of red pepper flakes, and squeeze the fresh lemon juice all over the top.
- Slice and eat immediately!
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to 3 days. The crust does soften a bit overnight, but it still tastes great.
To reheat, skip the microwave — it makes the crust rubbery. Instead, pop slices in a skillet over medium heat with the lid on for 3–4 minutes. The bottom crisps right back up. You can also use a 350°F oven for 5–8 minutes if you're reheating more than one slice at a time.
I don't recommend freezing this one. The spinach gets watery when thawed and the crust doesn't hold up well. Just make it fresh — it only takes 30 minutes anyway!
Variations and Tips for Your White Pizza Recipe
This spinach garlic pizza is already pretty flexible, so here are a few things I've tried and actually liked:
- Add fresh mozzarella. Instead of (or in addition to) the pizza cheese blend, tear up some fresh mozzarella on top. It gets bubbly and stretchy in the best way.
- Try provolone or parmesan. A handful of grated parmesan mixed in gives it a sharper, saltier kick. So good.
- Don't skip the lemon. I know it sounds weird on pizza, but it cuts through the richness of the cheese and olive oil in a way that just works. Emily was skeptical. Now she reminds me if I forget it.
- Make it spicier. If you like heat, double the red pepper flakes on both the spinach and the final topping. I learned this after my first attempt — one pinch was not enough for us!
- Swap the Chebe mix for regular dough. Any store-bought or homemade pizza dough works fine here. Just note the recipe won't be gluten-free if you do that.
Can you make this pizza without any kind of tomato base? 100% yes — that's the whole point! The olive oil and garlic act as the "sauce" and it is honestly more than enough flavor.
Frequently Asked Questions About This White Pizza with Spinach
Yes! Any store-bought or homemade pizza dough works great — just note the recipe won't be gluten-free if you swap it out.
Yes, but thaw it completely and squeeze out as much water as possible before adding it to the pizza to avoid a soggy crust.
A pizza cheese blend (mozzarella-based) melts beautifully, but you can also use fresh mozzarella, provolone, or add a sprinkle of parmesan for extra flavor.
You can prep the sautéed spinach and pizza dough a few hours ahead, but for best results bake the pizza fresh and serve immediately for a crispy crust.
Recipes You May Like
If this white pizza with spinach is your kind of dinner, here are three more you'll probably love:
- No-Knead Pizza Dough Recipe — if you want to make your own dough from scratch, this one is a total game-changer and way easier than it sounds.
- Low-Carb Cauliflower Pizza Crust — another alternative crust option that works beautifully with the same spinach garlic toppings.
- Spinach Artichoke Dip in a Bread Bowl — same spinach and garlic combo, but in dip form. Perfect for parties or a cozy movie night.
Conclusion
I honestly didn't expect a last-minute, fridge-clean-out pizza to become one of my most-made weeknight dinners — but here we are! This white pizza with spinach and garlic is proof that you don't need tomato sauce to make a great pizza. The combination of garlicky sautéed spinach, melted cheese, and that squeeze of lemon at the end is just chef's kiss.
It's on the table in under 30 minutes, it's naturally gluten-free with the Chebe mix, and it looks way more impressive than the effort it takes. Win-win-win.
Give it a try this week and let me know what you think in the comments! And if you make it, save it to Pinterest — it's the kind of recipe you'll want to find again quickly on a busy weeknight.
White Pizza with Spinach and Garlic
Ingredients
Equipment
Method
- Preheat the oven to 450°F. Place a cast-iron pizza pan in the center of the oven. If you don’t have a cast-iron pizza pan, you can use any pizza pan you have — no need to preheat it.
- Heat 1 tablespoon olive oil in a medium size pan over med-high heat. Add the minced garlic and stir until just fragrant.
- Add in the spinach and a pinch of red pepper flakes. Sauté for a few minutes, stirring occasionally, until the spinach is wilted but still a vibrant green. Remove from heat and drain in a colander to remove excess liquid.
- In a bowl, whisk together the eggs, 2 tablespoons olive oil, and milk. Add in the Chebe Pizza Crust mix and stir until blended. The dough will be loose and crumbly.
- Pour the dough onto a clean surface and knead with the palm of your hands until it forms a smooth ball.
- Place the dough ball on a piece of parchment paper and roll it out to about 12–14 inches in diameter.
- Prick the dough all over with a fork to prevent large bubbles. Brush the surface with olive oil, then place the crust on the hot pizza pan and pre-bake for 7 minutes.
- Remove the pre-baked crust from the oven. Brush with a little more olive oil, then top with the cheese, sautéed spinach, and chopped garlic.
- Return the pizza to the oven and bake for 7 more minutes, or until the crust is golden brown and the cheese is fully melted.
- Remove from the oven. Sprinkle with red pepper flakes and squeeze fresh lemon juice all over the top. Slice and enjoy!
