This High Protein Spinach Artichoke Pizza is a delicious twist on a classic favorite, packed with creamy spinach and tangy artichokes, all on a crispy crust that’s loaded with protein. It’s perfect for when you want a slice that feels a little indulgent but still gives you the fuel you need. The melted cheese blends beautifully with the veggies, making every bite satisfying and flavorful.
I love making this pizza when I want something comforting but also nourishing. The added protein really helps keep me fuller longer, especially after a busy day. I find it’s a great way to get in some greens like spinach and artichokes without feeling like I’m missing out on that pizza experience. Plus, it’s super easy to customize with your favorite toppings if you want to mix things up!
One of my favorite ways to enjoy this pizza is fresh out of the oven with a simple side salad or a drizzle of hot sauce for a little extra kick. It’s always a hit when I make it for friends, and it’s fun to share something tasty that also feels a bit healthier. This pizza proves that you don’t have to give up great flavor to eat well.
Key Ingredients & Substitutions
Whole Wheat Pizza Dough: Whole wheat adds fiber and a nutty flavor. If you prefer a lighter crust, you can use regular pizza dough or a cauliflower crust for a low-carb option.
Spinach: Fresh spinach works best for a vibrant taste, but frozen spinach is convenient. Just be sure to thaw and squeeze out excess water to avoid a soggy pizza.
Artichoke Hearts: Canned or jarred artichokes are great for ease and flavor. If fresh is available, blanch and chop them. Substitute with roasted zucchini or mushrooms for a different twist.
Mozzarella Cheese: Part-skim mozzarella melts well and reduces fat. Feel free to swap for a dairy-free cheese or add a bit of Parmesan for extra flavor.
Ricotta Cheese & Greek Yogurt: These add creaminess and protein. For a dairy-free swap, use a plant-based yogurt and tofu ricotta.
How Do You Get the Pizza Crust Crispy and Not Soggy?
The crust’s texture really makes a difference here. To keep it crispy:
- Preheat the oven and pizza stone or baking sheet thoroughly. A hot surface helps the crust cook quickly and crisp up.
- Don’t overload the pizza with wet ingredients. Make sure to drain spinach and artichokes well.
- Spread the creamy spinach mixture evenly but thinly to avoid sogginess.
- Bake at a high temperature (around 475°F) to get a golden, crispy edge.
- Once baked, let the pizza cool for a few minutes so the crust can firm up.
Following these steps will give you that perfect balance of crispy crust with gooey cheese and tender veggies on top!
Equipment You’ll Need
- Pizza stone or baking sheet – I recommend a pizza stone for a crisp crust, but a baking sheet works well too.
- Rolling pin – helps shape the dough evenly and quickly.
- Skillet – used to sauté the spinach and garlic, making the filling flavorful.
- Mixing bowl – for blending the creamy spinach mixture.
- Parchment paper – makes transferring the pizza easier and keeps cleanup simple.
Flavor Variations & Add-Ins
- Protein boost – add cooked chicken, turkey, or ham to make it even more filling.
- Cheese options – swap or add Parmesan, feta, or a touch of blue cheese for different savory notes.
- Veggie tweaks – top with roasted red peppers, sun-dried tomatoes, or caramelized onions for extra flavor.
- Spice it up – sprinkle red pepper flakes or add chopped jalapeños for some heat.
How to Make High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For The Dough and Base:
- 1 medium whole wheat pizza dough (store-bought or homemade, about 12-14 inches)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For The Spinach Artichoke Topping:
- 1 cup fresh or frozen spinach (if frozen, thawed and drained)
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
For The Cheesy Protein Layer:
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup plain Greek yogurt
How Much Time Will You Need?
This pizza takes about 15 minutes to prep and roughly 10-15 minutes to bake. You’ll spend a few minutes sautéing the spinach and garlic, mixing the creamy sauce, rolling out the dough, and assembling the toppings. It comes together quickly and makes a tasty, protein-packed meal you can enjoy warm and fresh!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well—this helps get your crust nicely crispy.
2. Cook The Spinach Mixture:
In a skillet, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and cook just about 30 seconds until fragrant. Toss in the spinach and cook until wilted if fresh, or warmed through if frozen. Season with salt, pepper, and half a teaspoon of oregano. Remove from heat and let cool for a moment.
3. Make The Creamy Spinach Sauce:
Combine the cooked spinach with ricotta cheese and Greek yogurt in a bowl. Stir everything until creamy and well mixed. Taste and add more salt or pepper if you like.
4. Prepare The Pizza Dough:
Lightly flour a surface and roll out your whole wheat dough to about 12-14 inches, shaping it into a circle or your preferred pizza shape. Put the dough on parchment paper to make it easy to transfer.
5. Build Your Pizza:
Spread the creamy spinach mixture evenly across the dough, leaving about a half-inch border around the edges. Scatter the quartered artichoke hearts evenly on top. Sprinkle with shredded mozzarella cheese, and then sprinkle over the remaining oregano and red pepper flakes if you want a little heat.
6. Bake It:
Slide the pizza along with the parchment paper onto your hot pizza stone or a baking sheet. Bake for 10 to 15 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.
7. Serve and Enjoy:
Take your pizza out of the oven and let it cool for a couple of minutes. Slice it up, serve warm, and enjoy your delicious, protein-packed spinach artichoke pizza!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw the frozen spinach completely and squeeze out any excess water before using. This helps prevent your pizza from becoming soggy.
Can I Make This Pizza Ahead of Time?
Absolutely! You can prepare the creamy spinach mixture and assemble the pizza up to a day in advance. Keep it covered in the fridge and bake it fresh when ready to enjoy.
How Should I Store Leftovers?
Store leftover pizza slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I Add Extra Protein?
Definitely! Cooked chicken, turkey, or even chickpeas work great as additions. Just add them on top before baking for a more filling meal.
