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My delicious Spinach Pizza also known as Florentine Pizza features a cheesy pizza sauce, sautéed garlicky spinach, and an easy homemade wheat flour dough crust! The recipe is surprisingly easy to prepare in just 35 minutes and makes a fantastic weeknight meal that kids love.

I’ve been hiding spinach, kale, and other healthy greens in recipes like spinach pancakes to get my kids to eat more greens. And when I found out about this spinach pizza, I knew I had to give it a go, since my kids love pizza.
I was surprised at how easy it was to make and how quickly it got devoured. Now, they ask for it just as much as their favorite breakfast spinach and banana smoothie. I made the pizza with a chewy, thin crust, topped it with spinach and three types of cheese, and the whole thing was eaten so fast, I rushed back to the kitchen to prepare another.
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When pizza is this good and made with healthy ingredients, you’ll want to eat it every day! Who knew putting spinach on pizza would become my kids’ favorite thing to eat for dinner? And the best part? I don’t even need to wait for hours for the dough to rise because this yeastless dough is ready in minutes with a simple flour mixture and water. Perfect for those weeknights when I’ve got less than an hour to prepare something delicious.
The recipe is perfect for novice cooks because it requires no special equipment, such as a pizza stone or a pizza peel. A simple baking dish for baking the pizza, and a straightforward ingredient list. All I do is mix and knead the dough ingredients for a few minutes, then cook the spinach while the dough rests. Once that’s done, I just roll out the dough and pre-bake it before topping it with creamy ricotta cheese, spinach, feta, and parmesan, and baking it again until it’s deliciously crispy on the outside and creamy and bubbling in the center.
This spinach feta pizza doesn’t need to be limited to just pizza night, either! It’s great anytime of the week, and is a total comfort food meal for the family! I love that I can sneak nutritious greens into my kids’ favorite foods without them noticing, and pack slices into their lunch boxes with leftovers. When pizza tastes this delicious, you’ll need more than one to satisfy hungry bellies because no one will be able to put these slices down!
🥘 Ingredients
All you need to make this healthy Florentine pizza is just a few fresh ingredients. Here is what I use:

For the Dough
Whole Wheat Flour: I use this type of flour to make this spinach Florentine pizza a great source of whole grains and fiber.
Baking Powder: I only use a teaspoon, but it helps the crust rise.
Water And Olive Oil: The combination of water and oil provides pizza dough with moisture, which melds the ingredients together and makes the dough chewy and delicious!
Salt: Just a pinch of salt gives the dough flavor and also helps to tenderize it.
For the White Pizza Sauce
Extra Virgin Olive Oil: I use it to sauté the garlic cloves and fresh spinach. A drizzle of olive oil is also delicious on top of the pizza right before serving.
Fresh Baby Spinach: Bright green spinach is the star ingredient of this homemade spinach pizza! I recommend buying organic spinach if you can!
Ricotta Cheese: This is the base for your cheesy white sauce. It adds creamy and savory notes that tie the whole white pizza recipe together. For the best flavor, I use whole milk ricotta cheese.
Parmesan Cheese: Either shredded or grated parmesan works for this spinach and ricotta pizza, but I prefer shredded.
Feta Cheese: I love the tanginess in feta cheese! It adds dimension to the creamy ricotta base and is the perfect complement to sautéed spinach.
Seasonings: In particular, I use dried Italian seasonings, sea salt, and black pepper. If you’d like to add a bit of kick, you can sprinkle this spinach garlic pizza with red pepper flakes, too!
Substitutions
Herbs: Any combination of dried basil, parsley, oregano, or marjoram can be substituted for the dried Italian seasoning. You can also add fresh herbs to this fresh spinach pizza. Some of my favorites are rosemary, thyme, and basil!
Spinach: I use frozen spinach when I don’t have fresh. I recommend thawing the spinach before using, and squeezing out the moisture before sautéing it with the fresh garlic. Baby kale also works if you don’t have spinach.
Cheeses: Crumbled goat cheese is a great option instead of feta, and hard cheeses like asiago or pecorino romano instead of parmesan.
🔪 How To Make
Here is how I make this easy Florentine pizza which is super easy and quick to make on any day of week:
Preheat The Oven, Combine Dry Ingredients: I first heat the oven to 356 degrees F / 180 °C and position the oven rack in the center of the oven. In a small bowl, I whisk all the dry ingredients together until well combined.

Add Wet Ingredients: Then, I add the olive oil and water to the flour mixture.

Knead The Dough: I turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth.

Rest: I allow the ball of dough to rest for 10 minutes.

Prepare The Toppings: Then, I heat the oil in a large skillet over medium heat and sauté the crushed garlic for 1-2 minutes, making sure not to burn the garlic, before tossing in the spinach leaves and Italian herbs with the garlic until the leaves are wilted. Season with salt and pepper, remove the pan from the heat, and set it aside to allow the spinach mixture to cool.

Roll The Dough: I roll the dough out between 2 sheets of baking paper, forming one large rectangle shape about 1/2 inch thick. Remove the top sheet of paper.

Bake: I place Florentine pizza crust onto a large baking sheet or sheet pan lined with parchment paper and bake in the preheated oven for 5 minutes.
Add The White Pizza Sauce And Spinach: To top it off, I spread the crust with the ricotta cheese, layer the sautéed spinach on top, and sprinkle this creamy spinach pizza with feta cheese and parmesan.

Finish Baking The Pizza: I place the spinach ricotta pizza back in the oven and bake for 10 minutes more, or until the crust is slightly golden brown and cooked through.

Serve: Then, I cut the baked pizza Florentine into even slices (about 12 pieces) using a chef’s knife or a pizza cutter. Serve hot!

My #1 Secret Tip for making this spinach pizza is to take your time with the dough and let it rest. I learned that if I rush and keep kneading too much, the crust gets tough instead of soft and chewy. Now, I always cover it with a clean towel and let it relax on the counter while I prepare the toppings. That little break makes all the difference and keeps the pizza light, airy, and easy to roll out.
Other Tips To Keep In Mind:
- Cooking The Garlic: It’s important to make sure the garlic doesn’t burn. It only needs to be cooked for about 30 seconds before turning off the heat and adding the spinach.
- Pizza Size: This dough can make either 2×8 inch pizzas or one large spinach pizza.
- Don’t overcook the cheese: I recommend only cooking the pizza enough until the cheese melts rather than overcooking it, so that the cheese starts to harden.
🍞 Pizza Dough Alternatives
I make this crust with baking powder instead of yeast, making it a super fast and easy pizza dough option. But you can use any type of crust you like. If you’d rather make this spinach white pizza with yeasted dough, you can use either of the following:
- Yeasted Pizza Dough: If you’d like to make yeasted pizza dough, you can do this the morning before you bake the pizza or up to 3 days beforehand. Wrap it tightly and put it in the fridge until you’re ready to use it. If it’s going to be longer than 3 days, go ahead and freeze it. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator a day before using it. Try my Poolish pizza dough for a delicious homemade yeasted dough.
- Pre-Made Pizza Dough: If you’d rather not make the dough at all, you can buy pre-made pizza dough or frozen pizza crusts from the grocery store instead.
- And if you’re looking for a lower-calorie option for pizza dough, try my low calorie pizza base! I make it with just self-rising flour, Greek yogurt, and salt, and it tastes just like regular pizza dough!
📖 Variations
This spinach florentine pizza is easily adaptable to suit different tastes. Here are some of my favorite variations:
Chicken Florentine Pizza: This spinach cheese pizza is vegetarian, but when I have non-veggie guests over for pizza night, I usually make one topped with grilled chicken breast before baking.
Switch Up Pizza Toppings: You can add extra veggies or any toppings you like! Some of my favorites are bell peppers, black olives, artichokes, red onions, sun-dried tomatoes, green olives, green peppers, red onions, hot Italian sausage, fresh mushrooms, pepperoni, and kalamata olives.
Add an Egg: I make this pizza in a classic Italian style by adding a fried egg on top of the pizza after it comes out of the oven.
🍽 Serving Suggestions
I think this spinach and ricotta cheese pizza is best served hot out of the oven, drizzled with high-quality olive oil and/or balsamic vinegar, and served alongside any of the following sides:
Green Salad: I love serving pizza with a light and refreshing salad like this tomato avocado cucumber salad or a simple Caesar salad. The creaminess of the Caesar salad does add to the creamy cheese pizza, but it can also be a bit too much for some guests. My husband prefers this spinach and arugula salad with a little bit of Italian dressing drizzled over the top.
Side Dishes: This spinach pizza goes great with a variety of hearty sides like this gluten free pasta salad, or my personal favorite, roasted green beans and potatoes that’s packed with flavor and different textures to perfectly complement the nutritious spinach and creamy melted cheeses.
🧊 Storage Directions
Refrigeration: I store leftover ricotta pizza in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze any leftovers in a freezer-safe container for up to 3 months. To reheat, I defrost the individual pieces of pizza in an airtight container in the refrigerator for 1-2 hours (or at room temperature for 30 minutes), or until thawed. Then I heat the pizza up in the microwave, toaster oven, or air fryer as directed above.
Reheating: I warm up leftover pizza in the microwave in 30-second increments or in the toaster oven at 350 degrees for 5 minutes until it’s heated through. It can also be heated up in the air fryer at 350 degrees for 3-5 minutes. Make sure not to overheat the pizza, or the crust will become stiff.
❓ Recipe FAQs
Yes, you can. To make this white spinach pizza recipe gluten-free, I recommend substituting 1:1 gluten-free baking flour for the whole wheat flour.
Yes. I saute the spinach first to remove the moisture and to give it flavor from the olive oil and garlic. If you don’t cook the spinach, the spinach leaves will just bake in the oven and become crispy without flavor.
If you want a crispy pizza crust, I recommend preheating the oven with a pizza stone or pizza pan inside, then spraying it with olive oil before adding the pizza dough (there is no need to spray the pizza stone). This will help the dough get nice and crispy!

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📋 Recipe Card
Spinach Pizza (Florentine Pizza)
My delicious Spinach Pizza also known as Florentine Pizza features a cheesy pizza sauce, sautéed garlicky spinach, and an easy homemade wheat flour dough crust! The recipe is surprisingly easy to prepare in just 35 minutes and makes a fantastic weeknight meal that kids love.
Servings: 12 slices
Calories: 130kcal
- My #1 Secret Tip for making this spinach pizza is to take your time with the dough and let it rest. I learned that if I rush and keep kneading too much, the crust gets tough instead of soft and chewy. Now, I always cover it with a clean towel and let it relax on the counter while I prepare the toppings. That little break makes all the difference and keeps the pizza light, airy, and easy to roll out.
- Cooking The Garlic: It’s important to make sure the garlic doesn’t burn. It only needs to be cooked for about 30 seconds before turning off the heat and adding the spinach.
- Pizza Size: This dough can make either 2×8 inch pizzas or one large spinach pizza.
- Don’t overcook the cheese: I recommend only cooking the pizza enough until the cheese melts rather than overcooking it, so that the cheese starts to harden.
Serving: 1slice | Calories: 130kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g