Goat Cheese, Onion, Spinach & Lemon Pizza | Cook for Your Life

Goat Cheese, Onion, Spinach & Lemon Pizza

Rated 5 out of 5
5 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

Using goat cheese on this pizza makes a great change from the more classic mozzarella and is also kinder to lactose-intolerant tummies. The subtle tanginess of goat cheese complements the earthy spinach and sweet cherry...


  • 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 storebought tomato sauce or our Quick Tomato Sauce
  • ¾ cup goat cheese
  • ½ small onion, halved and thinly sliced
  • ½ cup cherry tomatoes or grape tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • ½ a lemon, zested
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Nutrition Facts


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


  1. Preheat the oven to 500 degrees F. Put 2 baking trays into the oven, or pizza stone if available.
  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. 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.

Chef Tips

Pizza toppings are good on many things, from pita bread to bagels.  Pizza dough is not necessary to make great pizza. Be bold and experiment with different breads, 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 delicious spread onto a bagel or a piece of toast instead of cream cheese.

Pre-rolled and par-baked crusts from the local market make for a quick pizza fix when in a hurry, or buy raw pizza dough from your preferred favorite pizzeria or bakery to roll out.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society