I genuinely love a great homemade pizza, and this White Pizza with Spinach and Garlic is one of those recipes that feels special without being complicated. It is simple, savory, and full of flavor, with a crisp gluten-free crust, melted cheese, tender spinach, plenty of garlic, and a bright squeeze of lemon at the end. That final touch may sound small, but it brings everything together beautifully.
I partnered with Chebe Bread to create this recipe. The mix was provided to me, but the recipe, testing notes, and opinions are my own.
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Finding a satisfying gluten-free pizza crust can be difficult. After going gluten-free, pizza was one of the foods I missed the most. I tried different mixes, frozen crusts, and homemade blends, but many of them lacked the texture I wanted. A good pizza crust should be crisp around the edges, sturdy enough to hold toppings, and still a little chewy in the center.
This gluten-free white pizza with spinach and garlic came together using Chebe Bread Pizza Crust Mix, and it gave me one of the closest results to the traditional pizza texture I had been missing. The crust baked up crunchy on the outside while keeping a pleasant chew in the middle. For a gluten-free homemade pizza, that felt like a real win. My husband tasted it too, and we both agreed it was one of the best gluten-free pizza crust options we had tried.
Author’s note 6/28/20: Since first publishing this recipe, I have also found another helpful method for making gluten-free pizza dough that tastes more like traditional pizza. This recipe remains a quick and flavorful option when you want an easy white pizza at home.
Because this pizza is made without tomato sauce, the toppings really shine. The cheese melts into the crust, the spinach adds color and freshness, and the garlic gives the whole pizza a bold, savory flavor. It looks a little fancy, but it is easy enough for a weeknight dinner or a simple weekend lunch.
While testing this recipe, I found two important tips for working with the crust. First, pre-bake the dough before adding the toppings. This helps the crust set and become crisp instead of soggy. Second, poke holes in the dough with a fork before baking. This prevents large air bubbles from forming in the crust. Skipping this step can leave you with a big bubble or hole, which makes it harder to add toppings evenly.
Even though this white pizza looks impressive, it is very easy to make. Start by sautéing the spinach. This only takes a few minutes. A little olive oil, minced garlic, fresh baby spinach, and a pinch of red pepper flakes create a flavorful topping that pairs perfectly with the cheese and crust. Be sure to drain any excess liquid from the spinach after cooking so the pizza does not become watery.
Once the spinach is ready, prepare the gluten-free pizza dough. Mix the wet ingredients, stir in the crust mix, and knead the dough until it comes together into a smooth ball. Roll it out on parchment paper, prick the surface with a fork, brush it with olive oil, and pre-bake it. After the crust has had its first bake, add the toppings: more olive oil, cheese, sautéed spinach, and chopped garlic. Then return the pizza to the oven until the cheese is melted and the crust is golden.
The finishing step is what makes this pizza memorable. After baking, sprinkle on a little more red pepper flakes if you like heat, then squeeze fresh lemon juice over the top. The lemon adds brightness and balances the richness of the cheese and olive oil. It is a small detail, but it makes this spinach and garlic white pizza taste fresh, complete, and restaurant-worthy.
This gluten-free white pizza is a great recipe to keep on hand when you want homemade pizza without a red sauce. It is flavorful, easy to prepare, and simple enough to customize while still keeping the focus on spinach, garlic, cheese, and a crisp crust.
Recipe
White Pizza with Spinach and Garlic
Katie Olesen
Ingredients
For the Pizza
- 1 pkg Chebe Bread Pizza Crust Mix
- 2 eggs
- 2 tablespoons olive oil (plus more for brushing the crust)
- ¼ cup milk (or milk substitute)
- 4 oz pizza cheese blend
- 2 cloves garlic (finely chopped)
- 1 pinch red pepper flakes (or to taste)
- ¼ lemon (wedge)
- sautéed spinach (see below)
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
Instructions
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Preheat the oven to 450°F. Place a cast-iron pizza pan in the center of the oven while it heats. If you do not have a cast-iron pizza pan, use any pizza pan you have and do not preheat it.
Make the Sautéed Spinach
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Heat 1 tablespoon olive oil in a medium pan over medium-high heat.
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Add the minced garlic and stir just until fragrant. Add the spinach and a pinch of red pepper flakes.
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Sauté for a few minutes, stirring occasionally, until the spinach is wilted but still bright green. Remove from the heat and transfer the spinach to a colander set in the sink or over a bowl so any extra liquid can drain.
Prepare the Pizza Crust
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In a bowl, whisk together the eggs, 2 tablespoons olive oil, and milk. Add the Chebe Pizza Crust Mix and stir until blended. The dough will look loose and crumbly at first.
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Turn the dough mixture onto a clean counter or work surface. Knead with the palms of your hands until the dough comes together and forms a smooth ball.
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Place the dough ball on a sheet of parchment paper. Roll it into a 12- to 14-inch circle.
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Prick the dough all over with a fork to prevent large bubbles. Brush the surface with olive oil. Transfer the crust to the pizza pan and pre-bake for 7 minutes.
Top and Bake the Pizza
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After 7 minutes, remove the pre-baked pizza crust from the oven.
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Brush the crust with a little more olive oil. Top with the pizza cheese blend, sautéed spinach, and finely chopped garlic.
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Return the pizza to the oven and bake for 7 more minutes, or until the crust is golden and the cheese is melted.
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Remove from the oven. Sprinkle with a pinch of red pepper flakes and squeeze fresh lemon juice over the top. Slice and serve warm.
Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only.
