This High Protein Spinach Artichoke Pizza is a delicious twist on two favorites—creamy spinach artichoke dip and hearty pizza. It’s loaded with tender spinach, chunks of artichoke, and plenty of protein, all sitting on a crispy crust with melted cheese that pulls apart beautifully. If you love that classic dip, this pizza version is a fun way to enjoy those flavors in a new form.
I love making this pizza when I want a meal that feels both filling and a little special without spending too much time in the kitchen. Adding extra protein, like grilled chicken or a sprinkle of cottage cheese, helps keep it satisfying and perfect after a busy day. I usually make the crust a bit crispy because I’m all about that texture contrast with the creamy toppings.
One of my favorite ways to serve this pizza is with a simple side salad and maybe a light drizzle of lemon juice on top for a fresh finish. It’s a great choice for a relaxed dinner with friends or just a cozy night in. Whenever I make it, I find it’s impossible not to go back for just one more slice—so keep that in mind when you’re deciding how big to make the pie!
Key Ingredients & Substitutions
Whole Wheat Pizza Crust: I like whole wheat for its nutty flavor and extra fiber. If you want more protein, try a chickpea or cauliflower crust instead—they hold up well and boost protein.
Spinach: Fresh spinach works best for texture, but frozen is fine if you squeeze out excess water. Baby spinach adds a milder taste if you prefer.
Artichoke Hearts: Canned or jarred are convenient and tasty. If needed, frozen artichoke pieces can also work once thawed and drained.
Cottage Cheese & Greek Yogurt: These add protein and creaminess. Ricotta is a mild swap for cottage cheese, and plain yogurt works if you want less tang than Greek yogurt.
Cheeses: Part-skim mozzarella melts beautifully without too much fat. Parmesan adds sharpness. For a twist, try a bit of shredded provolone or fontina.
How Do I Get the Perfect Creamy Spinach Artichoke Topping Without Sogginess?
Managing moisture is key so your pizza stays crispy. Here’s how:
- Sauté the spinach until most of its water evaporates.
- Drain and chop artichokes well before adding.
- Use thick cottage cheese or ricotta and Greek yogurt instead of watery creams.
- Spread the topping evenly but don’t overload the crust.
- Bake at high heat (425°F) to help the crust stay crisp while the cheese melts.
These steps help keep the creamy topping rich and flavorful without making your crust soggy. I always let the topping cool a bit before spreading to avoid extra moisture release.
Equipment You’ll Need
- Baking sheet or pizza stone – I prefer a pizza stone for a crispier crust, but a baking sheet works well and is easier to handle.
- Skillet or frying pan – for sautéing spinach and garlic quickly and evenly.
- Mixing bowls – to combine the spinach, cheeses, and seasonings comfortably.
- Measuring cups and spoons – for accuracy, especially with cheeses and seasonings.
- Parchment paper – helps prevent sticking and makes cleanup easier if using a baking sheet.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, turkey, or shrimp on top before baking for extra filling power.
- Cheese swaps: Use shredded provolone, fontina, or a sprinkle of blue cheese for different flavor profiles.
- Veggie mix-ins: Include sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for more color and flavor.
- Spice it up: Mix in red pepper flakes, smoked paprika, or a dash of hot sauce in the cheese mixture for heat.
High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For The Pizza Base and Topping:
- 1 whole wheat pizza crust (10-12 inch diameter) or homemade high-protein dough
- 2 cups fresh spinach, chopped (or thawed and drained frozen spinach)
- 1 cup canned artichoke hearts, drained and chopped into quarters
- 1 cup low-fat cottage cheese or ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup plain Greek yogurt (for added protein and creaminess)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 12-15 minutes to bake. So within 25 minutes, you’ll have a delicious, high-protein spinach artichoke pizza ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Spinach:
Heat your oven to 425°F (220°C). If you have a pizza stone, put it in to warm up. Meanwhile, in a skillet, heat the olive oil over medium heat. Add the minced garlic and cook just until it smells wonderful—about 30 seconds. Toss in the chopped spinach and cook it until wilted and most of the water has evaporated, around 3-4 minutes. Season lightly with salt and pepper, then take it off the heat and let it cool slightly.
2. Make the Creamy Spinach Mixture:
In a bowl, mix together the cooked spinach, cottage cheese (or ricotta), Greek yogurt, oregano, and half of the mozzarella and Parmesan cheeses. Taste it and add salt and pepper if you want a bit more flavor.
3. Assemble Your Pizza:
Place your pizza crust on a baking sheet lined with parchment paper or on a pizza peel if you’re using a stone. Spread the creamy spinach mixture evenly over the crust, leaving a small border around the edge. Scatter the artichoke hearts evenly on top. Sprinkle the remaining mozzarella and Parmesan cheeses over the entire pizza. If you like a little kick, sprinkle crushed red pepper flakes.
4. Bake and Serve:
Put your pizza in the oven and bake for 12-15 minutes, or until the crust is crispy and golden, with the cheese melted and slightly browned. Let the pizza cool for a couple of minutes, then slice and enjoy warm!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to fully thaw and squeeze out as much water as possible before sautéing. This helps prevent a soggy pizza topping.
How Can I Make This Pizza Dairy-Free?
Try using dairy-free cheese alternatives and substitute Greek yogurt with a plant-based yogurt. Nutritional yeast can add a cheesy flavor too!
Can I Prepare the Topping Ahead of Time?
Absolutely! You can make the spinach and cheese mixture up to a day in advance. Store it in an airtight container in the fridge and assemble the pizza right before baking.
What’s the Best Way to Store Leftovers?
Keep leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the crust crispy rather than microwaving.