Easy, cheesy and super delicious, this Spinach Artichoke White Cheese Pizza is tastes like the creamy dip, if not better!
Made with just a few simple ingredients, reduced fat mozzarella and no sauce, this pizza is great for a healthy indulgence on any night!
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Ever bought fresh artichoke from a store? Well if you haven’t, please don’t!
They are probably one of the biggest “waste-of-space”, “too-much-hassle” foods out there.
Why? Because of that huge thing you buy, the only edible thing is the tiny artichoke heart in the middle – probably less than ⅛ the size of the entire vegetable!
If only I’d cooked with artichoke before to have known this.
Well everything’s a learning experience I guess.
Ingredients for this Creamy Spinach Artichoke Cheese Pizza
- 7-8” Store-bought Pizza Crust or a dough – I’d recommend a whole wheat or gluten-free one. Keto cauliflower crust is an option too!
- Olive Oil
- Minced Garlic
- Baby Spinach – Fresh is better 🙂
- Artichoke Hearts – Either fresh, canned or frozen (thawed first) work. Just make sure all the excess moisture is removed.
- Shredded Mozzarella – Really recommend a reduced/low fat version. It might also be called “part skim”.
Goat cheese and feta are also good alternatives for this cheesy spinach pizza.
How to make this homemade Spinach Artichoke Pizza without Sauce
- Lightly “roast” the garlic by frying it in a pan with a bit of olive oil.
- Add the spinach and let to cook, wilt and get the garlicky flavor.
- Spread a little olive oil on the pizza crust – use a brush or the back of a spoon.
- Sprinkle on a couple tablespoons of shredded cheese on the base.
- Evenly spread the garlicky spinach and artichoke on the crust.
- Sprinkle on the remaining cheese
- Bake at 450°F for 10 minutes. The cheese should be nice and bubbly and crust browned.
Tips to make this Garlic Spinach Artichoke Dip Pizza
- Use fresh spinach and cook it to wilt. I haven’t tried frozen, but it would have a fair amount of moisture in it.
- Make sure to get all the moisture/liquid out of the artichoke hearts or the pizza will get soggy, and the cheese topping won’t taste the same either.
- If using canned artichoke hearts, please watch the sodium count and don’t use the marinated ones. Frozen ones usually don’t have any (Trader Joe’s is my go-to).
- Use a crust with moderate amount of thickness – not a thin crust base; The “bread” flavor of the pizza crust really complements the cheese garlic flavored topping.
- Spread a little cheese on the (olive oil-brushed) crust before spreading the vegetables. This helps them stick to the bottom a bit since there’s no real sauce here.
What makes this Spinach Garlic White Pizza Healthy?
- No sauce – Most versions use milk or cream to get a creamy base spread, but this one is made without either of those, and just uses a bit of olive oil instead.
- Low fat and calorie – There’s only a tiny bit of olive oil brushed on the pizza crust, and the recipe also calls for reduced fat mozzarella cheese.
- Personal-size – Since it’s a smaller size, it might just even be okay if you have the whole thing at once with this list of ingredients.
- No flour – Unlike most white pizza sauce recipes this one has no flour
- Gluten Free, Keto and Low carb – Use compliant crust made with almond flour or try my cauliflower pizza crust and you have no carb cheese spinach artichoke pizza!
Can you store leftover Spinach Mozzarella Pizza
Yes! Just let it cool first.
I kept mine in the fridge in an airtight container for 2-3 day and it was just fine.
You can even freeze the entire pizza – or individual slices – in freezer-safe zipper bags for even 3 months.
How to reheat leftovers of this personal spinach cheese pizza:
To reheat, bake it again at 350 for about 10 minutes.
I would not recommend microwaving since it would make it softer.
If you do microwave it, fry it on a pan for a few minutes to get a crispy base.
To make this Frozen Cheesy White Sauce Spinach Pizza ahead of time
You could prep this and put it away in the freezer – like the typical frozen pizza.
Place it on a (parchment-lined) baking sheet and let it freeze on there. Then transfer it to a freezer-safe zipper bag. (I’d recommend just keeping the parchment lining in there too).
It should keep for a few months.
You want to add about 3-4 minutes of time when cooking the frozen pizza.
Some more delicious healthy homemade pizzas:
- Tangy BBQ Kale & Mushroom Pizza
- Eggs Florentine Breakfast-for-Dinner Pizza
- Jalapeño Chicken Ranch Pizza
The Best Spinach Artichoke Cheese White Pizza
Ingredients
- 1 7-8" Store-bought Pizza Crust, or dough
- ⅛ tsp Olive Oil
- 1 tsp Minced Garlic, about 1 clove
- 3 cups Baby Spinach, Chopped, 90g
- ¼ cup Artichoke Hearts, Fresh, Canned or Thawed from Frozen, 42g
- ½ tsp Olive Oil
- ½ cup Shredded Mozzarella, Reduced Fat, 56g
Instructions
- Preheat oven to 450°F (or temperature listed on pizza box).
- Heat ⅛ tsp oil in a skillet on medium heat, add 1 tsp garlic and fry about 15 seconds until fragrant.
- Add spinach and cook 1-2 minutes until wilted.
- Spread ½ tsp Olive Oil evenly on crust.
- Sprinkle on about 2-3 tablespoons mozzarella cheese on crust, top with spinach, then artichoke. Spread remaining mozzarella evenly on top.
- Bake pizza for 10 minutes until crust is browned and cheese is bubbly and melted.
Notes
- Fridge: In an airtight container for 2-3 days.
- Freezer: Full or sliced and placed freezer-safe zipper bags, for about 3 months.
- Servings: 1 7-8” pizza | Serving size: ½ pizza
- Calories: 275kcal
- Fat: 12g | Saturated fat: 4g
- Carbohydrates: 30.4g | Fiber: 3.6g | Sugar: 1.2g
- Protein: 14.4g
