Saag paneer was one of the first dishes I made when I started to get adventurous in the kitchen. That was about fifteen years ago and I still love making it. My favourite way of eating saag paneer is with some naan bread, which I love to dip in the smooth spinach deliciousness. Taken one step further by spooning the saag on top of my naan I realized that it was practically like having Indian pizza. And ‘voila’! A new recipe just welcomed itself to my repertoire.


This recipe will make you two large pizzas

Ingredients for the crust:

  • 2 cups/225gr brown rice flour
  • 2 cups/225gr spelt flour
  • 1 cup/250ml oat milk
  • ½ cup hot water
  • 2 tbsp olive oil
  • 8gr instant yeast
  • 1tsp salt
  • Method:

Combine the flours and yeast in the foodprocessor. Mix the hot water with oat milk and add to the mix (don’t add hot water straight to the yeast, it will kill it) add olive oil and salt and pulse until a soft, elastic dough forms in your foodprocessor. Transfer the dough from the jug on to a dusted work space. Knead the dough a few times, without overworking it. Shape into a bun and place in a clean bowl coated with some olive oil. Cover with a tea towel and let the dough rise in a warm spot.

Ingredients for the saag and toppings:

  • 450gr frozen spinach, defrosted and properly drained and squeezed.
  • 4 cloves of garlic, crushed
  • 1 inch of ginger, grated
  • ½ tsp cayenne pepper
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1 tsp salt
  • 4-5 tbsp tomato puree
  • ½ can cooked chick peas
  • 2 onions
  • 2 vines of cherry tomatoes
  • 2 mozzarella balls
  • 1 cup of diced paneer cheese


Preheat the oven at 220C/430F

Combine the spinach, garlic, ginger, all of the spices and salt in the food processor and pulse until you have a smooth consistency.

Cut the onions in rings and sauté in a skillet with some olive oil until they’re caramelised and golden brown. Add salt to taste and set aside.

Knead the dough a few times when it has risen and divide in two equal parts.

Roll out into two large pizza size circles. I prefer to roll straight on the baking tray, which I line with parchment paper.

Spread a layer of tomato puree on each pizza, followed by a layer of the spinach mixture. Now add all of the toppings: caramelised onions, cooked chick peas, diced paneer, chunks of mozzarella and a vine of cherry tomatoes on top (or sliced tomatoes if you prefer)

Bake for 20 to 25 minutes, or until the cheese is golden and the crust is crunchy around the edges.




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