Saag & Corn Pizza


Saag & Corn Pizza

I never really knew how to add mustard greens to our diet until I came up with this recipe. It's packed with greens -- mustard greens, spinach, and broccoli -- which go really well with the cornmeal pizza base. When I make this, my kids always ask for seconds!
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Allergens: Wheat
  • Servings: 6 individual pizzas


  • 16 oz green mustard leaves (frozen, chopped)
  • 8 oz spinach (frozen, chopped)
  • 4 oz broccoli florets (frozen)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1 onion (chopped)
  • 1 inch ginger (peeled, minced)
  • 2 cloves garlic (minced)
  • 2 medium tomatoes (chopped)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt
  • 2 1/2 cups cornmeal (ground)
  • 1 cup all-purpose flour
  • 1 3/4 cups water
  • Olive oil spray
  • 8 oz Vegan cheese (crumbled)


The Greens

  1. Boil mustard leaves, spinach, and broccoli in just enough salted water until cooked, OR steam and add salt.  

  2. Drain excess water and mash vegetables in food processor, then set aside.  

  3. Heat 2 tablespoons oil in pan and add cumin seeds, onion, ginger, and garlic, and cook until onions turn pink (about 2 minutes).  

  4. Add tomatoes and cook until tomatoes are fully mashed.  
  5. Add coriander powder, turmeric, cumin powder, chili powder, and garam masala, then sauté until spices brown.  
  6. Add mashed vegetables and salt.  
  7. Make paste of cornmeal with warm water and add to vegetable mixture.  

  8. Cook until vegetables get thick (about 30 minutes). This part can be done up to 2 days ahead of time, just make sure you warm everything again before serving.

The Pizza

  1. Pour boiling water over cornmeal, stirring to mix well, then let sit for 15 minutes.  
  2. Stir flour into mixture and turn on table to knead fully, adding additional flour if necessary.  
  3. Wrap mixture with wet paper towel or plastic wrap and refrigerate.  
  4. Divide dough into 6 equally sized parts.  
  5. Lightly flour rolling surface and roll each section into balls approximately 5-7" in diameter and 1/4" thick.

  6. Heat griddle on medium fire, put each ball on griddle and cook on one side for 30-45 seconds, spread oil on top surface, then turn immediately.

  7. Fry other side for about 1 minute and turn again, and do this until dough is crisp and golden on both sides.  
  8. Repeat for all 6 balls.

The Greens & The Pizza

  1. Preheat oven to 350 degrees F.  
  2. Lay cooked pizza base flat on cookie sheet.   
  3. Spread mustard greens on base.  
  4. Top with crumbled vegan cheese.  

  5. Bake for 5-7 minutes and serve hot. 

Bon appétit!