High Protein Spinach Artichoke Pizza is a delicious twist on a classic favorite, bringing together creamy spinach and tender artichokes with a crispy crust loaded with extra protein. It balances fresh, vibrant greens with cheesy goodness, making it feel both hearty and fresh at the same time. The combination of flavors and textures is so satisfying that it doesn’t even feel like a healthier option.
One of my favorite things about this pizza is how easy it is to make it your own by adding a little more cheese or some grilled chicken for an extra protein boost. I also love blending cottage cheese or Greek yogurt into the spinach artichoke mix to make it creamy without losing that boost of muscle-friendly nutrients. It’s such a great way to enjoy your favorite dip but in a fun, shareable pizza form.
I like to serve this pizza right after it comes out of the oven, when the cheese is bubbly and the artichokes are perfectly tender. It’s a hit whenever I bring it to game nights or casual dinners because it’s filling without being heavy. Plus, it’s a sneaky way to get more greens on the table without anyone noticing! Every slice feels like a little victory for taste and nutrition.
Key Ingredients & Substitutions
Whole Wheat Pizza Crust: Whole wheat adds fiber and a nutty flavor. If you prefer a gluten-free option, try cauliflower or chickpea crusts—they hold toppings well and keep protein high.
Spinach: Fresh or frozen works fine! Just make sure to drain spinach well to avoid a soggy crust. I like fresh for best texture, but frozen saves time.
Artichoke Hearts: Canned or jarred are convenient and tasty. If you want, substitute with marinated artichokes for more flavor or try hearts of palm as a mild alternative.
Cottage Cheese or Ricotta: Both bring creaminess and protein. Cottage cheese has more protein, while ricotta is silkier. Greek yogurt adds creaminess and a protein boost, but you can swap for sour cream if needed.
Cheese: Mozzarella melts nicely, and Parmesan adds a sharp bite. Use part-skim for less fat or full-fat for richer flavor. You can also add feta for a tangy twist.
How Do I Keep the Pizza from Getting Soggy with Spinach and Artichokes?
Spinach and artichokes release moisture while baking, so preventing sogginess is key:
- Drain well: After cooking or thawing spinach, press it with paper towels to remove liquid.
- Use a thick cheese mix: Cottage cheese and Greek yogurt absorb moisture better than just shredded cheese.
- Brush the crust: A light coating of olive oil before adding toppings creates a moisture barrier.
- Don’t overload toppings: Spread ingredients evenly and avoid piling too thick to let heat circulate and crisp the crust.
- Bake on a pizza stone or preheated baking sheet: This helps cook the crust quickly and evenly, reducing sogginess.
Equipment You’ll Need
- Baking sheet or pizza stone – I recommend a pizza stone if you have one for a crispier crust, but a baking sheet works well too.
- Mixing bowl – for blending the spinach, cheeses, and seasonings easily.
- Cooking pot or microwave-safe bowl – to blanch or thaw the spinach quickly.
- Brush – a pastry brush for lightly coating the crust with olive oil.
- Oven – preheated to 425°F (220°C) for even baking and perfect crust browning.
Flavor Variations & Add-Ins
- Grilled chicken or turkey – add for extra protein and a meaty texture that pairs well with the spinach and artichokes.
- Extra cheeses – sprinkle with feta or goat cheese for tangy, creamy bites.
- Sautéed mushrooms or bell peppers – for more veggie variety and added flavor depth.
- Red pepper flakes or hot sauce – for a spicy kick that complements the creamy toppings.
How to Make High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For The Pizza:
- 1 whole wheat pizza crust (store-bought or homemade, about 10-12 inches)
- 1 cup cooked spinach, well drained and chopped
- 1 cup canned or jarred artichoke hearts, drained and quartered
- 1/2 cup low-fat cottage cheese or ricotta cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain Greek yogurt (for added creaminess and protein)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This delicious pizza takes about 10 minutes to prep and 12-15 minutes to bake. Plan for a total of 25 minutes, including a few minutes to cool before slicing and serving. Quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by preheating your oven to 425°F (220°C). If you’re using fresh spinach, blanch it for 1 minute in boiling water, then drain and chop finely. If you’re using frozen spinach, thaw it first and squeeze out any extra moisture. Set your spinach aside for mixing.
2. Make the Spinach and Cheese Mixture:
In a mixing bowl, combine cooked spinach, cottage or ricotta cheese, Greek yogurt, minced garlic, dried Italian herbs, salt, and pepper. Stir everything together until creamy and well mixed.
3. Assemble the Pizza:
Place your whole wheat pizza crust on a baking sheet or pizza stone. Brush the crust lightly with olive oil to help it crisp up in the oven. Spread the spinach and cheese mixture evenly over the crust, leaving a small border around the edges. Next, arrange the quartered artichoke hearts evenly on top. Finally, sprinkle the shredded mozzarella and Parmesan cheese over the pizza.
4. Bake and Serve:
Put the pizza in the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Once done, remove from the oven and let the pizza cool for a few minutes before slicing. If you like a little spice, sprinkle red pepper flakes on top before serving. Enjoy your warm, protein-packed spinach artichoke pizza!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just thaw frozen spinach completely and squeeze out any excess water before mixing. This helps avoid a soggy crust and keeps the pizza deliciously crisp.
How Should I Store Leftovers?
Store leftover pizza in an airtight container or wrapped tightly in the fridge for up to 3 days. Reheat in an oven or toaster oven to keep the crust crispy.
Can I Add More Protein to This Pizza?
Absolutely! Adding grilled chicken, turkey, or even cooked shrimp as toppings works great for an extra protein boost without overpowering the flavors.
Is It Possible to Make This Pizza Gluten-Free?
Yes, you can substitute the whole wheat crust with a gluten-free pizza crust available at many stores or try cauliflower crust for a grain-free option.