Prepare crock pot by spraying bottom and about ¼ way up the sides with nonstick cooking spray.
Place the pizza dough in the slow cooker, shaping and stretching it to conform to the shape of the crock.
14 ounces pizza dough
Spread the pizza sauce over the dough, then distribute most of the mozzarella on top, reserving about ¼ to ⅓ cup for the last layer.
½ cup pizza sauce, 1 cup shredded mozzarella, divided
Distribute the mushrooms on top (you may want to first microwave them for one minute to soften them a bit)
1 cup sliced fresh mushrooms
Distribute the spinach, and then the remaining mozzarella.
½ cup fresh baby spinach
Drape a paper towel over the crock and place the lid on top of it. Set the slow cooker to low and cook for 1 ½ to 2 hours.
Video
Notes
I used store-bought refrigerated pizza dough, but you can use frozen (thaw it first) or even make your own.
The resulting pizza has a thick and chewy crust, like a pan pizza but without all the oil.
If you don't have pizza sauce, you can substitute marinara or your favorite spaghetti sauce.
I like to microwave the mushrooms to soften them prior to distributing over the pizza, however this is not absolutely necessary.
The paper towel prevents any condensation on the lid from dripping on to the pizza which would make it soggy.
Check the pizza after 1 ½ hours to see if the crust has cooked (it will be starting to brown on the exposed edges) and the cheese has completely melted.
You can use whatever toppings you like - pepperoni, sausage, other veggies, etc.
We found that this pizza was enough for 2-3 adults.