High Protein Spinach Artichoke Pizza is a delicious twist on a classic favorite, packed with protein and fresh veggies. Imagine a crispy crust loaded with creamy spinach, tender artichoke hearts, and a generous amount of cheese making every bite rich and satisfying. The added protein makes it a great option when you want something tasty but also filling and nourishing.
I love making this pizza when I want a snack that feels a little special but still easy to throw together. The mix of spinach and artichoke gives it a fresh, slightly tangy flavor that balances perfectly with the melted cheese and the protein-packed toppings. I usually add some grilled chicken or a sprinkle of your favorite protein powder in the dough to boost the protein even more. It’s a simple way to enjoy pizza without feeling guilty, and it keeps me full for hours.
My favorite way to serve this pizza is with a light side salad or some roasted veggies. It’s great for dinner when friends are over or whenever I crave something that’s both comforting and nourishing. Give it a try, and you might find it becoming your new go-to pizza that ticks all the boxes—delicious, healthy, and packed with protein!
Key Ingredients & Substitutions
Whole wheat flour: Gives the crust a nutty flavor and boosts fiber. You can swap it with all-purpose flour for a lighter texture, but whole wheat feels heartier and healthier.
Whey protein isolate: Adds protein without changing the taste. If you’re vegan or don’t have whey, try plant-based protein powder like pea or soy instead.
Spinach: Fresh spinach is best for a bright, fresh taste. Frozen spinach works too—just make sure to thaw and squeeze out extra water to avoid soggy pizza.
Artichoke hearts: Canned ones are convenient and flavorful. If fresh artichokes are available, steam and chop them for a fresh taste. They add a nice tangy twist.
Ricotta cheese: Gives creaminess and protein. For dairy-free diets, try a cashew-based ricotta substitute or tofu blended with lemon juice.
How Can I Make the Dough Rise Well and Stay Protein-Rich?
Adding protein powder to dough can affect how it rises. Here’s how to keep it soft and fluffy:
- Activate yeast first: Mix warm water, sugar, and yeast until frothy to ensure it’s working.
- Don’t add too much protein powder—stick to the recipe amount for balance.
- Knead well to develop gluten which helps trap air.
- Let the dough rise in a warm, draft-free spot for 30-45 minutes, covered with a towel.
- If the dough feels sticky, sprinkle a little flour while kneading but avoid adding too much.
Taking these steps means you get a nice rise and a dough that’s both tender and packed with protein.
Equipment You’ll Need
- Mixing bowls – I use a large one for the dough and a smaller one for mixing toppings; they keep things organized.
- Stand mixer or spoon – helps you knead the dough evenly if you prefer less hand work.
- Rolling pin – makes shaping the dough easy and helps achieve your desired thickness.
- Baking sheet or pizza stone – for a crispy crust. A pizza stone heats evenly and makes your crust extra crispy.
- Oven – of course, the heat source to cook your masterpiece.
Flavor Variations & Add-Ins
- Replace spinach with kale or arugula for different greens; they add a unique flavor and nutrition.
- Swap mozzarella for feta or goat cheese for a tangy, creamy twist that enhances the flavor.
- Add cooked chicken breast or turkey for extra protein and a heartier pizza.
- Sprinkle with crushed red pepper or herbs like basil or oregano to customize the flavor profile.
How to Make High Protein Spinach Artichoke Pizza
Ingredients You’ll Need:
For the Pizza Dough:
- 1 1/2 cups whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1/4 cup whey protein isolate or unflavored protein powder
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1 tsp sugar
- 3/4 cup warm water (110°F / 45°C)
- 1 tbsp olive oil
For the Topping:
- 2 cups fresh spinach, roughly chopped
- 1 cup canned artichoke hearts, drained and quartered
- 3/4 cup low-fat ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1-2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Optional Garnish:
- Paprika or smoked paprika for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough, 30-45 minutes for it to rise, about 10 minutes to prepare the toppings, and 12-15 minutes to bake. In total, expect around 1 to 1.5 hours, mostly passive time waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by warming your oven to 450°F (230°C). If you have a pizza stone, place it inside to heat up. In a small bowl, mix the warm water, sugar, and yeast. Wait about 5-10 minutes until the mixture looks frothy—this means the yeast is alive and ready!
In a large bowl, combine the whole wheat flour, all-purpose flour, protein powder, and salt. Pour in the yeast mixture and olive oil, then stir until the dough starts to come together.
2. Knead and Rise:
Sprinkle some flour on a clean surface and knead the dough for 5-7 minutes until it feels smooth and elastic. Shape it into a ball, place it in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for 30-45 minutes until it doubles in size.
3. Prepare the Topping:
While the dough rises, heat olive oil in a pan over medium heat. Sauté the minced garlic for about a minute until fragrant. Add the chopped spinach and cook until wilted, 2-3 minutes. Season with salt and pepper, then remove from heat. Mix this tasty spinach into the ricotta cheese until combined.
4. Shape and Assemble Your Pizza:
Roll your dough out on a piece of parchment paper to your preferred size and thickness. Spread the ricotta-spinach mix evenly over the dough, then place the artichoke hearts on top. Finish with shredded mozzarella and grated Parmesan. If you’d like, sprinkle some crushed red pepper flakes and paprika for extra zing.
5. Bake and Serve:
Transfer the parchment paper with your pizza onto the hot pizza stone or a baking sheet. Bake for 12-15 minutes, until you see a golden crust and bubbly melted cheese. Let your pizza cool for a couple minutes, slice it up, and enjoy your delicious, high protein spinach artichoke pizza!
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 sautéing. This helps keep your pizza from getting soggy.
How Can I Store Leftover Pizza?
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat it in the oven or a skillet to keep the crust crispy rather than using a microwave.
Can I Substitute the Whey Protein Powder?
Absolutely! You can use any unflavored protein powder you like, including plant-based options such as pea or soy protein. Just keep the amount the same to maintain the dough texture.
Is It Okay to Make the Dough Ahead of Time?
Yes, you can make the dough a day ahead. After kneading, cover it tightly and refrigerate. Let it come to room temperature and rise before rolling out and assembling your pizza.