Popeye Spinach Pizza with Broccoli, Olives, Peppers and Tomatoes (GF)

Screen Shot 2015-11-01 at 22.59.53

This gluten free pizza was delicious with a thin crispy base and lots of flavour. It was also very nutritious seeing as I used a spinach sauce instead of tomatoes. I love using tender stem broccoli on my pizzas because it gets an amazing barbecue taste! 

Preparation time: 2 hours 20 minutes (including cooking and proving time)

Ingredients (Serves 4):

  • Pizza Base:
    • 500g Gluten Free Flour
    • 1 tsp Sea Salt
    • Ground Pepper
    • 7g Dried Yeast Sachet
    • 2 tbsp fresh chopped Rosemary
    • 300ml tepid Water
    • 2 tbsp Extra Virgin Olive Oil
  • Pizza toppings:
    •  Spinach Sauce:
      • 400g Spinach Leaves
      • 100g Pine Nuts
      • 4 tbsp Extra Virgin Olive Oil
      • 2 Green Birdseye Chillies
      • Sea Salt
      • Pepper
      • 1 tbsp fresh chopped Basil
    • 200g tender stem Broccoli (cut tough ends off and half lengthways)
    • 12 Green Olives (pitted and halved)
    • 20 Vine Cherry tomatoes (Sliced open)
    • 4 tbsp fresh Rosemary Leaves
    • 1 tbsp fresh Basil Leaves
    • 3 Peppers (cut circularly)
    • 2 Green Chillies (chopped finely)
    • Extra Virgin Olive Oil
  • Cornmeal (enough to dust the pizza bases)


  1. Place the flour, yeast, ground pepper, 2 tbsp rosemary and 1 tsp sea salt into a bowl and mix well
  2. Create a well int he flour mixture and add the tepid water and 2 tbsp olive oil
  3. Mix from the centre of the well outwards, incorporating all the flour into the dough
  4. Kneed the dough on a worktop for 10 minutes
  5. Place the dough in a bowl covered by cling film and leave in a warm area to rise for 1 hour
  6. Meanwhile prepare your spinach sauce by combining all the ingredients listed in a blender until smooth
  7. After an hour of letting the dough rise, punch any air out of the dough
  8. Split the dough into quarters
  9. Preheat oven with a pizza stone (or an upside down baking tray) at 250 degrees celsius
  10. Oil the surface of a plastic sheet (a plastic ziplock bag works) and each dough quarter
  11. Flatten each dough quarter into a pizza base shape, approx. 3-5mm thick on the plastic sheet
  12. Transfer each base face down onto a cornmeal dusted tray and peel of the plastic sheet
  13. Spread the spinach sauce on to the base and add all the other toppings evenly on the pizzas
  14. Drizzle with olive oil
  15. Slide the pizzas off the cornmeal surfaces and onto the pizza stone in the oven to bake for 12 minutes (you will need to bake these in batches depending on oven space)
  16. Enjoy my Little Peas!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s