Goat Cheese, Onion, Spinach & Lemon Pizza - Cook For Your Life- anti-cancer recipes
Goat Cheese, Onion, Spinach & Lemon Pizza
Servings: 4
Prep time: 20

This Goat Cheese, Onion, Spinach & Lemon Pizza is a favorite at our classes. We use goat cheese on this pizza not only because it makes a great change from the more classic mozzarella, but also because it is kinder to lactose intolerant tummies. The subtle tanginess of goat cheese complements the earthy spinach and sweet cherry tomatoes. The lemon zest adds a delicious citrusy twist. This yummy vegetarian pizza can be fun to make, too. Dinner can turn into quite a party if you get the whole family involved in personalizing their own pies. If you are gluten-free, we love Rudi’s Gluten-Free Pizza Crust.


  1. Preheat the oven to 500 degrees. Put 2 baking trays into the oven, or pizza stone if you have one.
  2. In a medium sauté pan, over medium-high heat, add the 1 teaspoon of olive oil and clove of garlic. Cook until the garlic starts to brown and become fragrant. Remove the garlic and add the baby spinach along with 1 tablespoon of water. Let sit for 1 minute and then stir. Once the spinach has wilted, remove from pan and let drain. Once cool enough, squeeze out excess liquid.
  3. If making personal pizza split the dough into 4 equal balls. Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12x8-inch rectangle or to fit your pizza stone. Split into two balls if necessary.
  4. Spread the tomato sauce evenly onto the dough. Dot the pizza with the goat cheese and top it with the drained spinach, onions, and grape tomatoes, cut sides up. Drizzle with olive oil and sprinkle with a little salt and pepper.
  5. Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10-15 minutes, or until the crust is golden and the cheese looks melted.
  6. Using the parchment paper, slip the pizza onto a cutting board. Sprinkle with the lemon zest and cut into slices.


  • 1 teaspoon olive oil
  • 1 clove garlic, smashed
  • 2 cups packed baby spinach, washed
  • 1 tablespoon panko, or cornmeal
  • 1 whole wheat pizza dough, or refrigerated or frozen pizza crust
  • ½ cup marinara sauce, or Quick Tomato Sauce
  • ¾ cup goat cheese
  • ½ small onion, halved and thinly sliced
  • ½ cup cherry or grape tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Zest of half a lemon

Nutritional Information


370 cals


15 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


46 g


3 g


4 g


14 g


798 mg

*per serving

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Ann's Tips and Tricks

Pizza toppings are good on many things, from pita breads to bagels! My friend John used to make delicious ‘pizza’ using Middle Eastern lavash flat bread that he found in the supermarket up the street from his New York City apartment. What I am trying to say is that you don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Use the creamy goat cheese logs to make this pizza rather than the stronger ‘camembert’ like cheeses. They are easy to find in most markets, and any leftovers are yummy spread onto a bagel or a piece of toast instead of cream cheese.

Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it!




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