This High Protein Spinach Artichoke Pizza is a delicious twist on two favorites. It combines the creamy, tangy flavors of spinach and artichokes with a protein-packed crust or toppings that keep you full and satisfied. The mix of melty cheese, tender artichoke hearts, and fresh spinach makes every bite comforting and tasty.
I love making this pizza when I want something a little healthier but still crave that cheesy, indulgent feel. Adding extra protein, like chicken or a blend of high-protein cheese, turns it into a meal that fuels me for hours. It’s a great way to enjoy pizza without the guilt or heaviness, and the greens sneak in some good nutrients too, which I always appreciate.
One of my favorite ways to enjoy this pizza is with a simple side salad and a glass of iced tea. It’s perfect for a cozy night in or even sharing with friends at a casual get-together. I always end up wishing I had made a second one because it disappears so quickly!
Key Ingredients & Substitutions
Flours for Crust: Whole wheat and oat flour give fiber and a nice nutty taste. Almond flour is a great swap for more protein and a gluten-free option.
Greek Yogurt: This makes the crust moist and adds protein. Use plain non-fat yogurt for best results.
Spinach: Fresh spinach works best here. If using frozen, be sure to thaw and squeeze out excess water to avoid soggy crust.
Artichoke Hearts: Canned artichoke hearts are convenient and flavorful. If fresh is available, steam and chop them similarly.
Cheeses: Part-skim mozzarella melts well without extra fat. Ricotta adds creaminess. Parmesan boosts flavor. For higher protein, add cottage cheese or more ricotta.
How Can I Make Sure the Crust Stays Crispy with All These Moist Toppings?
The crust can get soggy from watery toppings like spinach and artichokes. Here’s what helps:
- Partially bake the crust first to firm it up before adding toppings.
- Sauté spinach well to remove moisture before layering it on.
- Drain artichokes well and pat dry with paper towels.
- Spread ricotta thinly to avoid excess wetness in one spot.
- Bake the pizza long enough after adding toppings so the crust crisps underneath.
These steps keep the crust sturdy and give you that nice crisp bite with a soft, cheesy topping.
Equipment You’ll Need
- Mixing bowls – I use them to whisk together the flour and yogurt for a smooth, easy crust.
- Measuring cups and spoons – keep the ingredients precise for the best results.
- Rolling pin – helpful to roll out the dough evenly to about 10-12 inches.
- Baking sheet or pizza pan – I line it with parchment for easy clean-up and crispy edges.
- Skillet – used for sautéing spinach and garlic, making toppings flavorful and moist.
- Grater – for the cheese, so it melts nicely on top.
- Parchment paper – to prevent sticking and ensure crispness.
Flavor Variations & Add-Ins
- Swap spinach for kale or arugula for a different leafy green flavor.
- Add cooked chicken or turkey to make it more filling and high protein.
- Use feta or goat cheese instead of mozzarella for a tangy twist.
- Mix in sun-dried tomatoes or roasted red peppers for extra sweetness and color.
High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For the Crust:
- 1 cup whole wheat flour
- 1 cup oat flour (or almond flour for extra protein)
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup non-fat Greek yogurt (protein-rich)
For the Toppings:
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup part-skim mozzarella cheese, shredded
- ½ cup low-fat ricotta cheese
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil
- Salt and black pepper to taste
Time Needed:
This recipe takes about 10 minutes to prepare your dough and toppings, 8-10 minutes to partially bake the crust, and another 10-12 minutes to finish baking the pizza. In total, plan on roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, and salt. Add the Greek yogurt and mix until a dough forms. Lightly flour a clean surface and knead the dough gently for 2-3 minutes until smooth. Roll out the dough to a 10-12 inch circle directly on the prepared baking sheet.
2. Partially Bake the Crust:
Bake the rolled out dough for 8-10 minutes until it’s just firming up but not fully cooked. This helps keep your crust crispy when the toppings are added.
3. Sauté the Spinach and Garlic:
While the crust bakes, heat olive oil in a skillet over medium heat. Add the minced garlic and chopped spinach. Cook for 3-4 minutes until the spinach wilts and any moisture evaporates. Season with a little salt and pepper and remove from heat.
4. Add Toppings and Bake:
Spread the ricotta cheese evenly over the partially baked crust. Layer the sautéed spinach and garlic over the ricotta, then scatter the artichoke heart pieces on top. Sprinkle the mozzarella and Parmesan cheeses evenly, and add crushed red pepper flakes if you like a bit of heat.
Return the pizza to your oven and bake for 10-12 minutes more, until the cheese melts and turns golden and bubbly.
5. Serve and Enjoy:
Remove the pizza from the oven and let it cool for a couple of minutes. Slice the pizza and enjoy your delicious, protein-rich spinach artichoke meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess water before sautéing. This prevents the pizza from getting soggy.
How Can I Store Leftovers?
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crispy.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours. Bring it to room temperature before rolling out.
What Can I Substitute for Greek Yogurt in the Crust?
If you don’t have Greek yogurt, try using plain regular yogurt or sour cream. The texture might be slightly different but it will still add moisture and protein.