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Saag & Corn Pizza


Saag & Corn Pizza

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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!
Servings: 6 individual pizzas
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes


  • 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

  • Boil mustard leaves, spinach, and broccoli in just enough salted water until cooked, OR steam and add salt.  
  • Drain excess water and mash vegetables in a food processor, then set aside.  
  • Heat 2 tablespoons oil in a pan and add cumin seeds, onion, ginger, and garlic, and cook until onions turn pink (about 2 minutes).  
  • Add tomatoes and cook until tomatoes are fully mashed.  
  • Add coriander powder, turmeric, cumin powder, chili powder, and
    garam masala
    , then sauté until spices brown.  
  • Add mashed vegetables and salt.  
  • Make a paste of cornmeal with warm water and add to vegetable mixture.  
  • 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

  • Pour boiling water over cornmeal, stirring to mix well, then let sit for 15 minutes.  
  • Stir flour into the mixture and turn on the table to knead fully, adding additional flour if necessary.  
  • Wrap the mixture with a wet paper towel or plastic wrap and refrigerate.  
  • Divide dough into 6 equally sized parts.  
  • Lightly flour the rolling surface and roll each section into balls approximately 5-7" in diameter and 1/4" thick.
  • Heat a griddle on medium fire, put each ball on the griddle, and cook on one side for 30-45 seconds, spread oil on the top surface, then turn immediately.
  • Fry the other side for about 1 minute and turn again, and do this until the dough is crisp and golden on both sides.  
  • Repeat for all 6 balls.

The Greens & The Pizza

  • Preheat oven to 350 degrees F.  
  • Lay the cooked pizza base flat on a cookie sheet.   
  • Spread mustard greens on the base.  
  • Top with crumbled vegan cheese.  
  • Bake for 5-7 minutes and serve hot. 

Bon appétit!