This post may contain affiliate links. Please read our disclosure policy.
This White Pizza is so easy to make! The no-yeast crust is mixed up quickly and baked before being topped with a creamy mix of ricotta, spinach, mozzarella, and parmesan. This pizza is high in protein with 18 grams of protein per slice, easy to make, filling, and so tasty.
I was inspired to make white pizza after having it at a restaurant a few months ago. I thought it was delicious, and I wanted to recreate it, but with a healthier dough. If you’ve ever made the viral 2-ingredient bagels, you’ll know how magical the combination of Greek yogurt and self-rising flour is. It forms a simple bread dough that doesn’t require yeast, so it can be made with minimal kneading and no resting time. It’s perfect for things like the pizza crust in this recipe, which makes weeknight pizza not only possible but super easy!
The cheesy topping of ricotta, chopped spinach and garlic is also ideal for this quick recipe as you just mix it up and it’s ready to go. Spread onto the part-baked pizza crust then sprinkled with mozzarella and Parmesan, this is a fuss-free dinner that the whole family will love.
Looking for more easy pizza recipes? Try my Bruschetta Pizza or Low-Carb Zucchini Pizza Boats.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make White Pizza. The full quantities can be found in the recipe card further down the post.
- Self-rising flour: Contains a mix of soft white flour and baking powder, which helps the pizza crust to rise, giving it a fluffy texture. If you don’t have any, simply mix 1 1/4 cups of all-purpose flour with 2 teaspoons of baking powder.
- Pantry Staples: Salt & black pepper, olive oil, lemon zest, fresh garlic, and crushed red pepper flakes.
- Greek yogurt: Use plain yogurt here so the dough has a neutral flavor and a little fat to keep it tender. Non-fat Greek yogurt also works, but it will make the crust chewier.
- Ricotta cheese: Has a creamy texture that keeps this pizza moist without making the crust soggy.
- Baby spinach: Chopped and mixed with the ricotta to form the creamy sauce. You could use chopped, frozen spinach instead, but make sure to defrost it and squeeze out the excess water before mixing it with the ricotta.
- Mozzarella: It’s best to shred your own mozzarella, as pre-shredded cheese is coated with anti-caking agents that prevent it from melting evenly.
- Parmesan cheese: I like to grate Parmesan fresh, as it has better flavor and melts more evenly than pre-grated.
How to Make White Pizza
Before you start: Preheat the oven to 425°F. Line a round pizza pan or large baking sheet with parchment paper and drizzle with a bit of oil.
For the dough:
Step 1: In a large bowl, add the flour and salt. Spoon in the yogurt and start mixing with a spatula until a crumbly dough forms. Use your hands to finish mixing the dough into a ball.
Step 2: Turn the dough onto a floured surface and knead for about 2 minutes until it becomes smooth and elastic.
Step 3: Use a rolling pin to spread the dough into a 12-14-inch circle. I like to roll up the edges a bit and keep them topping-free.
Step 4: Transfer it to a parchment-lined baking sheet. You can still spread it with your fingers until the base is thick and round. Bake for 8 minutes. Pre-baking the base first makes it crispy.
For the white topping:
Step 1: In a mixing bowl, mix the ricotta cheese, spinach, garlic, salt, and lemon zest. If you are using frozen spinach, don’t forget to squeeze out all the liquid.
Step 2: Spread the ricotta mixture evenly over the pre-baked dough. Remember, no topping on the borders.
Step 3: Sprinkle with the mozzarella, Parmesan, a few pinches of ground black pepper, and crushed red pepper flakes. I also like to give it a light drizzle of oil, but it is really not a must.
Step 4: Bake for 6-8 minutes, until the cheese is melted and the top is golden brown.
Variations & Tips
- Top the baked pizza with a handful of fresh arugula.
- Add extra veggies to the topping like sliced, char-grilled red peppers, sliced olives, sautéed mushrooms, or halved cherry tomatoes.
- For extra protein, add some shredded chicken or crumbled chicken sausage to the topping.
- Add some finely chopped rosemary to the ricotta mixture for a delicious, herbal flavor.
- Yogurt brands vary in water content, so if your dough seems too dry, add a little extra yogurt or a splash of water to reach the right consistency. If it’s too sticky, add a little extra flour.
- Garnish the baked pizza with some fresh basil leaves.
Common Questions
Allow pizza to cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
Add pizza slices in a single layer to a lightly oiled, hot skillet on the stove over a medium-low heat. Cover with a lid and let it warm until the cheese has melted and the base is crisp. You can also use the microwave to reheat in 20-second increments.
White pizza generally refers to a pizza without tomato sauce, usually featuring a drizzle of olive oil mixed with garlic and, sometimes, a white sauce such as bechamel or ricotta.
You can use blended cottage cheese in place of the yogurt to keep the dough high in protein. You can refer to my cottage cheese pizza crust recipe.
You May Also Like
- Cottage Cheese Pizza Bowl
- Lemon Ricotta Pasta
- Cauliflower Pizza Crust
- Chicken Crust Pizza
- Hawaiian Roll Garlic Bread
- Cottage Cheese Bread
Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
High Protein White Pizza
Ingredients
For pizza base:
- 1 1/4 cup self-raising flour
- 3/4 teaspoon fine kosher salt
- 1 1/4 cup plain Greek yogurt
For the white topping:
- 2/3 cup ricotta cheese
- 1 cup chopped baby spinach leaves
- 1-2 cloves garlic, minced
- 1/4 teaspoon fine kosher salt
- 1 tablespoon lemon zest
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper, to taste
- olive oil, optional
- crushed red pepper flakes, to taste, optional
Instructions
Dough:
- Preheat the oven to 425°F. Line a round pizza pan or large baking sheet with parchment paper and drizzle with a bit of oil.
- In a large bowl, add the 1 1/4 cup self-raising flour and 3/4 teaspoon fine kosher salt. Spoon in the 1 1/4 cup plain Greek yogurt and start mixing with a spatula until a crumbly dough forms. Use your hands to finish mixing the dough into a ball.
- Turn the dough onto a floured surface and knead for about 2 minutes until it becomes smooth and elastic.
- Use a rolling pin to flatten the dough into a 12-14-inch circle. I like to roll up the edges a bit and keep them topping-free.
- Transfer it to a parchment-lined baking sheet – you can still spread it with your fingers until the base is thick and round. Bake for 8 minutes. Pre-baking the base first makes it crispy.
White Topping:
- In a mixing bowl, mix the 2/3 cup ricotta cheese, 1 cup chopped baby spinach leaves, 1-2 cloves garlic (minced), 1/4 teaspoon fine kosher salt and 1 tablespoon lemon zest.
- Spread the ricotta mixture evenly over the pre-baked dough, remember, no topping on the border.
- Sprinkle with the 1 cup shredded mozzarella, 1/2 cup grated Parmesan cheese, a few pinches of freshly ground black pepper, and crushed red pepper flakes, to taste (if using). I also like to give it a light drizzle of olive oil (optional).
- Bake for 6-8 minutes until the cheese is melted and the top starts to get golden brown.
Notes
Storage & Reheating:
- Storage: Allow pizza to cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Reheating: Add pizza slices in a single layer to a lightly oiled, hot skillet on the stove over a medium-low heat. Cover with a lid and let it warm until the cheese has melted and the base is crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
