Spinach Pizza Dough (Thermomix)
Prep time
Total time
A crispy and chewy pizza crust with the added benefit of spinach right into the dough! Kids love the green colour, but this is not a recipe just for kids- this makes delicious pizza for everybody! Super easy and only 5 ingredients, too.
Recipe type: Thermomix
Cuisine: Italian
Serves: 6
  • 3 cups / 200g packed spinach
  • 2½ cups / 500ml / 300g water
  • 6 cups / 720g wholemeal spelt flour
  • 2 tsp salt
  • 2 Tbsp active dried yeast
  • olive oil
  • polenta or semolina (cornmeal)
  1. Place spinach and water in TM bowl and process on speed 8 for 1 minute, or until all the green flecks are gone. Pour into another container and set aside.
  2. Place flour, salt and yeast into TM bowl and blend on Speed 4 for 2 seconds to combine.
  3. With the TM cap off, slowly pour the spinach liquid into the TM Bowl while its mixing on speed 4.5.
  4. Once the liquid is all incorporated, turn TM to dough mode for 8 minutes.
  5. Turn out the dough onto baking paper that has been rubbed with olive oil and drizzle some more onto the dough.
  6. Shape into a big oval, then cut into 6 pieces. Form into balls, then cover with more baking paper. (Use more olive oil if the dough is sticky.) Allow to rise in a warm place for 1.5 hours, then knock the dough balls down and either knead into pizza shape or store for future use in fridge (good for 3 days) or freeze.
Floors vary. I recommend adding 650g and then waiting to see if you need more- the dough will look overly sticky.
TO USE THIS DOUGH: 1. Preheat your oven to maximum with a pizza stone on the lowest rack for at least 20 minutes. Alternatively, heat your BBQ hotplate and side burners. Then turn off hotplate right before placing pizza on, but leave the other burners on - so that the pizza isn't over direct heat. 2. Add some oil onto a sheet of baking paper and put one of your six dough rounds on it. Use your hands to gently stretch and push the dough until it is the size you want it to be. 3. Sprinkle a pizza peal or large cutting board with lots of corn meal so the dough won't stick, and place your dough on it. (You could also simply place the baking paper in the oven for this first step to firm the base) 4. Slide the pizza off the peel and onto the heated pizza stone/BBQ hotplate. 5. Cook base for 2 minutes. 6. Take out, then add sauce, cheese and toppings. 7. Place the pizza back in directly on the pan/hotplate and cook for 10-12 minutes until melted and crispy on bottom. TO FREEZE - When your dough is done rising, wrap each section in plastic wrap and then place them into a storage bag. Thaw for at least 12 hours in the fridge. Allow any refrigerated dough to come to room temp for 30 minutes before using.
Recipe by EAT what we EAT at http://www.eatwhatweeat.com/2017/11/spinach-pizza-dough-thermomix/