Go Back
–+ servings
a pizza sliced into 6 pieces on a wooden cutting board.
Print Recipe
No ratings yet

High Protein White Pizza

This high protein 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.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Skill Level: Intermediate
Servings: 6 slices
Author: Rena

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.
    dough spread out on a flat surface.
  • 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.
    A white pizza sliced into 6 slices on a wooden board with a hand pulling one slice away.

Notes

Flour: If you do not have self-rising flour, simply mix 1 1/4 cups of all-purpose flour with 2 teaspoons of baking powder.
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

Calories: 271kcal | Carbohydrates: 24g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 698mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 818IU | Vitamin C: 3mg | Calcium: 291mg | Iron: 1mg