This High Protein Spinach Artichoke Pizza is a delicious twist on two favorite foods — creamy spinach artichoke dip and crispy, cheesy pizza. It’s packed with protein thanks to a rich blend of cheeses and maybe some added toppings like chicken or a protein-rich crust, which makes it both tasty and satisfying. With fresh spinach and tender artichoke hearts, every bite feels fresh and full of flavor.
I love making this pizza when I want something that feels like a treat but also gives me energy to keep going. It’s a great way to sneak some greens into dinner without making it feel like a salad. Plus, the creamy cheese and flavorful artichokes make it something everyone in the family tends to enjoy, even the picky eaters.
My favorite way to serve this pizza is right out of the oven with a simple side salad or some crunchy veggies. It’s filling on its own but adding a little fresh crunch makes it feel complete. I usually slice it up and watch everyone’s faces light up with every bite — the mix of creamy, cheesy, and fresh flavors is just so comforting and fun!
Key Ingredients & Substitutions
Chickpea Flour: This is great for a high-protein crust and adds a nutty flavor. If you can’t find it, try almond flour or oat flour, but these may change texture a bit.
Greek Yogurt: It boosts protein and keeps the crust moist. Use plain, unsweetened yogurt. For dairy-free, try a thick plant-based yogurt.
Spinach: Frozen works well and is easy to prep. Just be sure to squeeze out excess water to avoid soggy topping. Fresh spinach can be used but cook it down first.
Artichoke Hearts: Canned or jarred are convenient and tasty. If unavailable, you could use marinated artichokes for extra flavor.
Cheeses (Ricotta, Mozzarella, Parmesan): These combine for creaminess and protein. Part-skim mozzarella reduces fat, but whole milk versions add richness. You can swap ricotta for cottage cheese if preferred.
How Do I Make the Perfect High-Protein Pizza Crust with Chickpea Flour?
Making chickpea flour crust is simple but a few tips help:
- Mix dry ingredients well first for even baking.
- Add warm water gradually to get a soft, pliable dough—not too dry or sticky.
- Roll the dough between parchment paper to prevent sticking—it’s a bit softer than wheat dough.
- Par-baking (baking the crust alone first) firms it up and keeps it from getting soggy after adding toppings.
- Watch the edges while baking to catch when they turn golden but aren’t burned—about 8–10 minutes.
Equipment You’ll Need
- Baking sheet or pizza stone – I recommend a pizza stone for a crispier crust, but a baking sheet works fine too.
- Parchment paper – makes rolling out the crust and transferring it easier.
- Mixing bowls – for combining the dry ingredients and preparing the toppings.
- Skillet – to sauté the spinach and garlic, adding flavor before topping the pizza.
- Rolling pin – for evenly spreading the dough into a perfect circle.
- Oven – to bake the crust and finish the pizza; make sure it’s fully preheated.
Flavor Variations & Add-Ins
- Try adding cooked chicken or turkey for extra protein and heartiness.
- Mix in sun-dried tomatoes or caramelized onions for added sweetness and depth.
- Replace mozzarella with feta or goat cheese for a tangy twist.
- Sprinkle red pepper flakes or add hot sauce for a spicy kick.
Equipment You’ll Need
- Baking sheet or pizza stone: Use a pizza stone if you want a crispier crust; a baking sheet will work just as well.
- Parchment paper: Helps to roll out the dough easily and prevents sticking on the baking surface.
- Mixing bowls: For mixing your dough and preparing your toppings.
- Skillet: To sauté the garlic and spinach before topping the pizza, which brings out great flavor.
- Rolling pin: To roll the dough evenly into a circle shape.
- Oven: Fully preheated to ensure a well-baked crust and melting cheese.
Variations & Add-Ins
- Extra Protein: Add cooked chicken, turkey, or even cooked shrimp on top to boost protein further.
- Cheese Twists: Substitute or add feta, goat cheese, or smoked provolone for different flavors.
- Veggie Boost: Try adding sun-dried tomatoes, roasted red peppers, or caramelized onions for extra taste.
- Spice it Up: Sprinkle some crushed red pepper flakes, chili flakes, or drizzle hot sauce on your pizza.
- Herbs: Fresh basil, oregano, or thyme sprinkled on top after baking add a fresh herbal note.
Can I Use Fresh Spinach Instead of Frozen?
Yes! Just be sure to sauté fresh spinach first and cook it down to remove excess moisture before spreading it on the pizza. This helps avoid a soggy crust.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a few hours in advance and keep it covered in the fridge. Let it come to room temperature before rolling and baking.
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 for best texture.
Can I Substitute Chickpea Flour?
You can try almond flour or a high-protein all-purpose flour blend, but chickpea flour gives the best texture and flavor for this crust.