High Protein Spinach Artichoke Pizza is a tasty twist on the classic spinach artichoke dip, turned into a pizza loaded with protein and fresh flavors. It combines a crispy crust with creamy spinach and artichoke toppings, and a good sprinkle of cheese and protein-packed ingredients that make it both filling and delicious.
I love making this pizza when I want something that feels comforting but also gives me energy. The spinach and artichoke add a nice freshness, and the extra protein—whether from chicken, beans, or a cheesy topping—makes it feel like a real meal instead of just a snack. It’s a great way to enjoy some veggies while still hitting those protein goals.
My favorite way to serve this pizza is with a simple side salad and a cold drink. It’s perfect for a relaxed night at home or sharing with friends because it’s easy to eat and pairs well with anything light and refreshing. Honestly, it’s one of those recipes I keep coming back to when I want something tasty and a little bit different from the usual.
Key Ingredients & Substitutions
Whole Wheat or High-Protein Crust: Using whole wheat adds fiber, and high-protein crusts boost the nutrition. If you’re short on time, a cauliflower crust is a great low-carb alternative.
Spinach: Fresh spinach gives a nice texture and flavor. If fresh isn’t available, frozen spinach (thawed and well-drained) works fine too.
Artichoke Hearts: Canned artichokes are perfect here for ease and taste. You can swap for jarred marinated artichokes for extra flavor but reduce added oil.
Ricotta & Mozzarella Cheeses: Ricotta provides creaminess without heavy calories. Mozzarella melts beautifully—part-skim keeps it lighter. You can try cottage cheese or goat cheese for a different twist.
Chicken Breast (Optional): Adding cooked chicken boosts protein and makes the pizza more filling. If you prefer plant protein, chickpeas or white beans can be mixed in instead.
How Do You Make Sure the Crust Gets Crispy Without Burning the Toppings?
Getting a crispy crust under creamy toppings can be tricky. Here’s how I do it:
- Preheat your oven with a pizza stone inside if you have one. This helps cook the crust evenly and crisp it up.
- Lightly brush or spray the crust with olive oil. This prevents sogginess and adds a nice golden color.
- Don’t overload the pizza with toppings. Spread cheese and filling evenly but thin enough so heat can crisp the base.
- Bake on a lower rack or directly on the stone or baking sheet. This focuses the heat on the bottom.
- Watch the pizza closely near the end of baking to avoid burning but allow cheese to melt perfectly.
Equipment You’ll Need
- Oven and pizza stone or baking sheet – I prefer baking on a hot stone for evenly crisp crusts, but a baking sheet works well too.
- Skillet – Use it to sauté garlic and spinach, which reduces moisture and enhances flavor.
- Mixing bowls – For blending the cheese and spinach mixture smoothly.
- Rolling pin or hands – To shape the pizza crust evenly before baking.
- Pizza cutter or sharp knife – For clean slices after baking.
Flavor Variations & Add-Ins
- Protein swap: Use cooked turkey or ham instead of chicken for a different flavor.
- Cheese options: Add feta or goat cheese to introduce tangy or creamy textures.
- Veggie extras: Toss in sliced mushrooms or diced bell peppers for more crunch and color.
- Spice boost: Mix in red pepper flakes or hot sauce into the cheese spread for extra heat.
How to Make High Protein Spinach Artichoke Pizza?
Ingredients You’ll Need:
For The Pizza Base:
- 1 whole wheat pizza crust or high-protein pizza crust (store-bought or homemade, about 10-12 inches)
- Cooking spray or a little olive oil for the crust
For The Topping:
- 2 cups fresh spinach, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup low-fat ricotta cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1/2 cup cooked, shredded chicken breast (optional for extra protein)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This pizza takes about 15 minutes to prep and around 12-15 minutes to bake, so expect to spend about 30 minutes from start to finish. It’s a quick recipe with plenty of flavor and protein.
Step-by-Step Instructions:
1. Prepare the Oven and Pizza Base:
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it inside to heat up. If not, take a baking sheet and lightly coat it with cooking spray or olive oil to prevent sticking and help crisp the crust.
2. Cook the Spinach and Garlic:
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add minced garlic and stir for about 1 minute until you smell the fragrance. Next, add the chopped spinach, sprinkle a pinch of salt and black pepper, and cook the spinach until it wilts, about 3-4 minutes. Remove from heat and set aside to cool slightly.
3. Mix the Cheese and Protein Topping:
In a bowl, combine the ricotta cheese, wilted spinach and garlic, shredded chicken (if using), and half of the Parmesan cheese. Mix everything well until the ingredients are evenly blended. Taste and season with salt, pepper, and red pepper flakes if you want a bit of heat.
4. Assemble the Pizza:
Place your pizza crust on the preheated stone or baking sheet. Lightly brush the crust with olive oil or use cooking spray for a nice crisp edge. Spread the spinach and cheese mixture evenly over the crust, leaving a small border around the edges. Then, arrange the quartered artichoke hearts evenly on top.
5. Add Cheese and Bake:
Sprinkle shredded mozzarella and the remaining Parmesan cheese all over the pizza. Put the pizza in the oven and bake for 12 to 15 minutes until the crust turns golden and the cheese melts with a bubbly, slightly browned appearance.
6. Serve:
Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice it into 6-8 pieces. Serve warm, and if you like, add an extra sprinkle of red pepper flakes or some fresh basil or parsley for a bright finish.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before cooking. This helps avoid a soggy pizza topping.
Can I Make This Pizza Vegetarian?
Absolutely! Simply omit the chicken and add extra cheese, beans, or even some cooked mushrooms for added protein and flavor.
How Do I Store Leftovers?
Store any leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best results to keep the crust crispy.
Can I Prepare the Topping Ahead of Time?
Yes, you can sauté the spinach and garlic and mix the cheese topping a day in advance. Store it covered in the fridge and assemble just before baking.