Spinach Bread Pizza

Mark’s Daily Apple reader Charlie submitted this Primal Blueprint recipe video as his entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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17 thoughts on “Spinach Bread Pizza”

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  1. yowsa, where can we find a print version of these great recipes. I do not have time ot watch all these videos and take notes!

  2. I see I’m not the only one interested in print versions of recipes. I honestly have no use for video demos but have a lot of fun trying out recipes that I can print out and take to the kitchen. A great many of them end up in my “make this again” file. Thanks!

    1. I agree with Gwen. I really don’t have a need for the video, nor do I have the time to watch them, but I would prefer print versions of these wonderful recipes so I will actually be inclined to try them. Not really inclined to watch a video and frantically scribble the recipe.

  3. I can’t believe no-one else has commented on the triplets! VERY clever and great recipe by the way.

  4. Am I the only one who, during the course of this video, managed to develop a crush on the chef? (Not to mention a total foodcrush on that pizza. I have to make this happen.)

  5. Does anyone know a suitable substitute for pine nuts? This recipe looks amazing, but pine nuts are too expensive to use in something like this IMO. Would it taste similar with walnuts perhaps?

    1. Almonds should be a suitable substitute by weight. Walnuts would probably be too strongly walnutty. Pinenuts while flavorful are milder than walnuts. I agree about the price, especially if covering the bread with a flavorful topping for pizza.

  6. I used sunflower seeds instead of pinenuts, because yes the are expensive. I didn’t roast the just blended them up and used coconut oil instead of butter. Came out fine. With all the yummy toppings you can add, I didn’t miss the extra flavour in the base.

    I must say this has become my fav dish so far. Tastes too good to be so good for you! <3

  7. For those wanting written recipe. Here are the notes I took while watching the video. Hope it helps. Very well done video by the way, everyone should take a few minutes to watch it regardless.

    Spinach Bread:

    16oz Frozen Spinach
    4 eggs
    2 tbsp Butter
    1/2 cup Pine Nuts
    2 cloves of garlic
    15 fresh basil leaves
    1/4 tsp salt


    6 oz tomato paste
    1 tbsp Honey
    2 tbsp of dried Thyme
    2 tbsp of dried Basil
    3 tbsp of fresh chopped Oregano
    2 cloves of garlic
    3 tbsp of red wine (drinking wine, not cooking wine)
    1 pinch of salt
    black pepper to taste


    Pork Sausage
    Green pepper
    Smoked Mozzarella


    Pre-heat oven to 350

    Drain spinach using cheesecloth or thin towel by mashing through colander

    Melt butter in skillet and roast pine nuts with butter. Add garlic at end after they have cooked. Add this mixture, plus fresh basil to food processor. Pulse until nuts are broken up but not entirely smooth. Now add drained spinach and salt, then run for about 10 seconds to blend all ingredients. Add the 4 eggs and pulse for about 3 to 5 seconds or so to blend.

    Now spread batter onto a piece of buttered wax paper and bake in the oven for about 20 minutes.


    In medium saucepan, add tomato paste, thyme, basil, honey, red wine, pepper and a pinch of salt, 2 cloves of garlic and fresh chopped oregano. Allow to simmer. Add water to thin paste to desired consistency.


    Brown pork sausage.

    Flip crust over and spread sauce over the crust. Add sausage, bell pepper and onion, or whatever toppings you prefer and sprinkle grated mozzarella to cover toppings.

    Bake at 400 degrees until cheese in melted.