Cheesy Spinach White Pizza
This recipe features a protein-packed, low-carb-friendly “two-ingredient dough” crust, making it a great option for a lighter, points-friendly meal that still delivers on that classic, cheesy comfort.
Ingredients
For the Protein-Packed Crust:
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1 cup self-rising flour
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1 cup non-fat plain Greek yogurt (strained of excess liquid)
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Note: If you don’t have self-rising flour, use 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt.
For the Toppings:
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2 cups fresh baby spinach
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1 clove garlic, minced
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1 tsp olive oil
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1 cup part-skim shredded mozzarella cheese
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2 tbsp grated Parmesan cheese
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A pinch of red pepper flakes (optional)
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Salt and black pepper to taste
Instructions
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Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.
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Prepare the Spinach: In a skillet over medium heat, add the olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until just wilted (about 1-2 minutes). Remove from heat, let it cool slightly, and squeeze out as much excess moisture as possible so the pizza doesn’t get soggy.
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Make the Dough: In a mixing bowl, combine the self-rising flour and Greek yogurt. Stir until a crumbly dough forms.
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Knead and Shape: Transfer the dough to a lightly floured surface and knead for a few minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a little extra flour. Roll or press the dough out onto your prepared parchment paper into a roughly 10-12 inch circle.
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Assemble the Pizza: Lightly spray the rolled-out crust with cooking spray or brush with a tiny bit of olive oil. Spread the wilted garlic spinach evenly across the dough. Top evenly with the shredded mozzarella and Parmesan cheese.
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Bake: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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Serve: Remove from the oven, let it cool for 2-3 minutes, sprinkle with red pepper flakes if desired, slice, and serve.