This High Protein Spinach Artichoke Pizza is a delicious twist on a classic favorite. It’s loaded with creamy spinach and tender artichoke hearts on a crust that’s packed with protein to keep you feeling full and satisfied. The cheese melts perfectly on top, making every bite cheesy and flavorful, while the greens add a fresh touch that keeps things light and tasty.
I love making this pizza when I want something that feels a little special but is still easy to throw together. The high protein crust gives me the energy I need, and the mix of spinach and artichokes makes it feel like I’m getting a good helping of veggies too. It’s perfect for a quick weeknight dinner or even for sharing with friends on a casual night in. Plus, I find that the leftovers taste just as good the next day, which is always a bonus!
My favorite way to enjoy this pizza is straight from the oven with a simple side salad. Sometimes I sprinkle a bit of red pepper flakes on top if I want a little kick. It’s a fun way to mix up pizza night, and I always feel good knowing I’m eating something that’s both tasty and packed with protein. Give it a try—you might find it becomes one of your go-to recipes too!
Key Ingredients & Substitutions
Chickpea Flour: This flour is the star for the crust, packed with protein and giving a nice nutty taste. If you don’t have chickpea flour, almond flour or a protein-enriched flour works well too.
Spinach: Fresh spinach gives a bright flavor, but frozen spinach is a handy swap. Just be sure to thaw and squeeze out excess water to avoid soggy pizza.
Artichoke Hearts: Use canned or jarred artichokes for convenience. They bring a tender, slightly tangy bite that pairs wonderfully with the creamy topping.
Cheese: I love part-skim mozzarella for gooey meltiness and Parmesan for a salty kick. Feel free to swap mozzarella with provolone or a mild cheddar.
Greek Yogurt or Cream Cheese: This adds creaminess and a touch of tang. Greek yogurt is lighter, but cream cheese gives a richer layer. Both help bind the topping well.
How Do I Make a Crispy, High Protein Chickpea Flour Pizza Crust?
Getting the crust crispy while keeping it tender can be tricky. Here’s how to nail it:
- Mix chickpea flour, baking powder, and herbs well before adding water and oil to avoid lumps.
- Spread the batter evenly on parchment paper to about 10-12 inches for uniform cooking.
- Bake the crust alone first until it firms up and starts to golden—this makes sure it’s cooked through.
- Avoid adding wet toppings until after this first bake to keep the crust from becoming soggy.
- After adding toppings, bake again just until the cheese melts and gets bubbly.
Following these steps helps create a crust with a slight crunch and enough sturdiness to hold those rich toppings without falling apart. If you want extra crispiness, you can bake the crust a couple of minutes longer before adding toppings—just watch closely so it doesn’t burn!
Equipment You’ll Need
- Mixing bowls – I use them to combine the ingredients for the crust and toppings easily.
- Measuring cups and spoons – help get the right amounts so your pizza turns out just right.
- Parchant paper-lined baking sheet or pizza stone – for baking the crust evenly and preventing sticking.
- Skillet – for sautéing the spinach and garlic, which brings out their flavors.
- Spatula or spoon – to spread the batter and topping smoothly over the crust.
- Oven – essential for baking the pizza to perfection.
Flavor Variations & Add-Ins
- Swap the cheese: Use feta, goat cheese, or a blend of your favorite cheeses for different flavors.
- Protein boost: Add cooked chicken, turkey, or shrimp on top for extra protein and variety.
- Veggie twists: Top with sun-dried tomatoes, sliced bell peppers, or red onion for more color and texture.
- Spice it up: Mix in crushed red pepper flakes, black pepper, or a dash of hot sauce for some heat.
High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For the High Protein Crust:
- 1 1/2 cups chickpea flour (or almond flour, or protein-enriched flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried Italian herbs (optional)
- 3/4 cup water
- 1 tbsp olive oil
For the Topping:
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup part-skim shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt or cream cheese (for creaminess)
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil for sautéing
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 12-15 minutes for baking the crust, then another 8-10 minutes to melt the cheese and finish the pizza. In total, plan for around 30-35 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper. In a bowl, mix together chickpea flour, baking powder, salt, and Italian herbs if using. Stir in water and olive oil until smooth. Spread this batter evenly in a 10-12 inch circle on the parchment paper. Bake for 12-15 minutes until the crust feels firm and starts to golden.
2. Make the Topping:
While the crust bakes, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for about a minute until fragrant. Add the spinach and cook until wilted (fresh) or warmed through (if using frozen). Season with salt and pepper. Remove from heat, then stir in Greek yogurt or cream cheese to add creaminess.
3. Assemble and Bake the Pizza:
Take the crust from the oven, spread the spinach mixture evenly over it, and scatter the chopped artichoke hearts on top. Sprinkle the mozzarella and Parmesan cheeses evenly. If you like a little heat, add crushed red pepper flakes. Bake for another 8-10 minutes until the cheese melts and looks bubbly with golden spots. Let the pizza cool slightly, slice, and enjoy warm!
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 to keep the pizza from becoming soggy.
What Can I Substitute for Chickpea Flour?
You can use almond flour or any protein-enriched flour as alternatives. Keep in mind these may slightly change the texture and flavor but will still give you a high-protein crust.
How Do I Store Leftovers?
Store any leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make This Pizza Gluten-Free?
Absolutely! Chickpea flour is naturally gluten-free, making this crust a great option. Just double-check that your other ingredients like baking powder and cheese are gluten-free as well.
