This High Protein Spinach Artichoke Pizza is a fresh and tasty twist on a classic favorite. It’s loaded with creamy spinach and tender artichoke pieces, all melted under a blanket of cheese and packed with a good amount of protein. The crust is just right—crispy on the edges and soft in the middle, making each bite a wonderful mix of textures.
I love making this pizza when I want something satisfying but still a little lighter than a traditional pie. Adding extra protein makes it perfect for a post-workout meal or just when I need something that will keep me full for a long time. Plus, the flavors of spinach and artichoke with cheese always remind me of that warm, creamy dip everyone loves at parties.
One of my favorite ways to enjoy this pizza is to pair it with a simple side salad and a glass of sparkling water. It feels like a complete meal without any fuss. If you want, you can even sprinkle a bit of red pepper flakes on top for a little kick. It’s easy to make, fun to share, and always brings a smile to the table.
Key Ingredients & Substitutions
Whole Wheat & High-Protein Flour: The mix of whole wheat and chickpea or vital wheat gluten flour adds great protein and a nice chew to the crust. If you can’t find high-protein flour, you can substitute with oat flour or add a bit more whole wheat flour.
Spinach: Fresh spinach works best for its flavor and texture. If you’re short on time, frozen spinach (thawed and drained) is a convenient swap but remove excess water to avoid soggy pizza.
Artichoke Hearts: Canned or jarred artichokes are perfect here. For a fresher taste, you can also use marinated artichokes, but reduce added oil to keep the pizza balanced.
Ricotta and Greek Yogurt: These boost protein and add creaminess. If you prefer, use cottage cheese blended smooth instead of ricotta, or swap Greek yogurt for sour cream for a tangier taste.
Cheeses: Part-skim mozzarella and parmesan bring melty texture and sharpness. For an extra protein punch, sprinkle some shredded mozzarella with added protein or choose a low-fat cheese.
How Do You Make the Dough Rise Soft and Light?
The dough’s rise is key to a soft but crisp crust. Here’s how to get it right:
- Use warm water—too hot kills yeast, too cold slows it.
- Give your yeast about 5 minutes to get foamy, showing it’s active.
- Knead the dough well—this develops gluten, making it stretchy and elastic.
- Cover the dough with a damp cloth to lock in moisture during rising.
- Let it rise in a warm, draft-free spot until it doubles; it usually takes about 1 hour.
- If you’re short on time, a slightly warmer spot can speed the rise, but don’t rush it too much.
These steps help your crust get airy on the inside and crisp on the edges, the perfect base for your toppings.
Equipment You’ll Need
- Mixing bowls – I use these for preparing the dough and toppings; sturdy and easy to clean.
- Measuring cups and spoons – essential for getting the right proportions every time.
- Stand mixer or spoon – for mixing the dough; a stand mixer makes it easier but a good spoon works too.
- Rolling pin – helps you evenly roll out the dough to your desired thickness.
- Parchment paper – prevents sticking and makes transferring the pizza easier.
- Pizza stone or baking sheet – gives a crispy crust; preheat the stone if using one for the best results.
- Skillet – used to sauté spinach and garlic; a non-stick skillet is perfect for quick cooking.
- Oven – for baking the pizza to perfection.
Flavor Variations & Add-Ins
- Protein Boost: Add cooked chicken, turkey, or turkey sausage for more filling power.
- Cheese Variations: Try mozzarella and parmesan, or add feta for a salty tang.
- Veggie Add-Ins: Mix in sun-dried tomatoes, roasted red peppers, or caramelized onions for extra flavor.
- Spice and Herbs: Sprinkle red pepper flakes, chili powder, or fresh basil for a flavor twist.
High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For the Dough:
- 1 1/2 cups whole wheat flour
- 1/2 cup high-protein flour (such as chickpea flour or vital wheat gluten)
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (about 110°F/43°C)
- 1 tbsp olive oil
- 1/2 tsp salt
For the Topping:
- 2 cups fresh spinach, roughly chopped
- 1 cup canned or jarred artichoke hearts, drained and quartered
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup plain Greek yogurt (to boost protein and creaminess)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- A squeeze of fresh lemon juice (optional for serving)
Time You’ll Need
This pizza recipe takes about 1 hour and 20 minutes total: 10 minutes to prepare the dough, 1 hour for the dough to rise, 10 minutes for sautéing the spinach and assembling, and about 12-15 minutes to bake until golden and bubbly. Perfect for a relaxing afternoon or evening meal!
How to Make It: Step-by-Step Instructions
1. Make the Dough:
First, mix the warm water and yeast in a small bowl. Let it sit for 5 minutes until it bubbles up and looks foamy—that means the yeast is ready to work! In a large bowl, combine the whole wheat flour, high-protein flour, and salt. Pour the yeast mixture and olive oil in, then stir until you start forming a dough.
2. Knead and Rise:
Turn the dough onto a floured surface and knead for 7 to 10 minutes until it feels smooth and elastic. Place the dough in an oiled bowl, cover it with a clean towel, and leave it in a warm spot for about 1 hour, or until it has doubled in size.
3. Prep the Spinach and Garlic:
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Then add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and season with salt and pepper. Let it cool slightly.
4. Mix the Cheese Topping:
In a bowl, combine ricotta cheese, Greek yogurt, parmesan, and half the mozzarella. Stir in your cooked spinach and garlic mixture until everything is evenly mixed.
5. Shape and Top the Pizza:
Preheat your oven to 475°F (245°C). Roll out your risen dough on parchment paper, forming a roughly 12-inch circle. Spread your ricotta-spinach mixture all over the dough evenly. Place the quartered artichoke hearts on top, then sprinkle the remaining mozzarella and optional red pepper flakes.
6. Bake and Serve:
Transfer the pizza (with parchment) onto a preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Once out of the oven, let it cool for a few minutes, then add a squeeze of fresh lemon juice if you like. Slice and enjoy your high-protein, delicious pizza!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw it fully and squeeze out as much moisture as possible before sautéing to prevent a soggy pizza.
How Can I Store Leftover Pizza?
Keep leftovers in an airtight container or wrap tightly in foil. Refrigerate for up to 3 days, then reheat in the oven for best texture.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, you can refrigerate the dough for up to 24 hours. Bring it to room temperature before rolling out to make it easier to work with.
What Can I Substitute for High-Protein Flour?
If you don’t have chickpea flour or vital wheat gluten, try using oat flour or extra whole wheat flour, though the protein content will be slightly lower.