Spinach Artichoke Pizza

The ultimate vegetarian pizza! Creamy artichoke spread & dollops of spinach pesto make this spinach artichoke pizza recipe bright & tasty.

Spinach Artichoke Pizza

This spinach artichoke pizza has my heart! 🙂

If you know me well, you know that I don’t often (or ever) make just a regular cheese pizza – so this one is as vegetable-tastic as they come. Inspired by the infamous spinach artichoke dip, this pizza embodies everything you love about the dip (creamy! delicious!), but it’s lighter, brighter, and even more flavorful.

This recipe has a few layers of deliciousness starting with its base: a creamy artichoke spread. My goal was to create a luscious layer that doesn’t require a block of cream cheese (like the dip does) – and then it occurred to me that blending artichokes themselves would make a smooth, creamy sauce! So this pizza is really for the artichoke lovers (raising my hand!) because it uses artichokes two ways.

Spinach Artichoke Pizza recipe

After the artichoke spread, I topped this spinach artichoke pizza with a thin layer of cheese, quartered artichokes, spinach, dollops of spinach pesto… and well, just look at our fun video to see how it all comes together (p.s. we had so much fun making that pinwheel of spinach!)


Spinach Artichoke Pizza Crust

While I love making fun veggie pizza toppings, I don’t often make my own pizza crust, which is why I love using Angelic Bakehouse’s Flatzza™Crust. I’m a huge fan of Angelic Bakehouse. For years, I’ve been buying their breads and sprouted grain wraps, so I was excited when I first saw their pizza crusts pop up at my grocery store. The Flatzza™Crust is absolutely perfect with this pizza – it has a delightful crisp bite once it’s baked, which is the perfect contrast to all of the creamy toppings that I piled on.

Spinach artichoke pizza toppings

Plus, the Flatzza™Crust are not only tasty, but also nutritious! Like Angelic Bakehouse’s wraps, the crusts are made with 7 non-GMO sprouted whole grains. The blend includes some of my personal favorites, including wheat berries, quinoa, and millet. They pack the crust with protein and fiber, and they aren’t accompanied by any added sugars or filler ingredients. Because the grains are sprouted, I find them especially easy to digest.

I love having a pre-made pizza crust option that I feel good about so I that can focus on building delicious veggie flavor combinations on top. 🙂 Click here now for a $2 off coupon!

Spinach Artichoke Vegetarian Pizza

I made a whole bunch of these pizzas for my extended family last weekend – they all loved it, and I hope you do too! It would be a great choice for a fun spring dinner, and with the crust already made, it’s easy to put together. Happy pizza-making!

Spinach Artichoke Vegetarian Pizza slices

If you love this spinach artichoke pizza…

Try this loaded veggie vegan pizza, this zucchini pizza, or any of these homemade pizzas next!

Spinach Artichoke Vegetarian Pizza

rate this recipe:
5 from 4 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves 3
This spinach artichoke vegetarian pizza recipe is one of my absolute favorites! The creamy sauces and melty cheese are perfect on top of a crisp crust.


Creamy Artichoke Spread (makes a little extra)

  • 1 cup cooked white beans, drained and rinsed
  • 3 canned artichokes, halved
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ½ garlic clove
  • 3 tablespoons extra-virgin olive oil

Spinach Pesto

  • ½ cup pepitas
  • ½ garlic clove
  • ¼ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 2 cups loose-packed spinach
  • ¼ cup extra-virgin olive oil

For the pizza

  • 1 Angelic Bakehouse Flatzza™ Crust
  • Several handfuls of fresh spinach
  • 1 cup white cheddar cheese
  • 4 canned artichokes, quartered
  • ½ cup finely chopped parsley
  • Handful of mint leaves
  • Handful of microgreens
  • Red pepper flakes, optional


  • Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
  • Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
  • Preheat the oven to 400°F.
  • Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
  • Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.



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  1. Sylvia

    5 stars
    I’ve been turned on to your website after following Cookie & Kate for years now. May I make one critique, which Kate does with her “speed up” videos that work? Add text box inserts of the name of the ingredient that is being added at the time it I’d added. … Thank you for great, vegetarian meals!

    • Jeanine Donofrio

      Thanks Sylvia! Love Kathryne, she’s a great friend! I hope you love our videos – we just started making them. Funny you say that, Jack actually wanted little boxes of every ingredient, I thought it looked too busy for this one 🙂

      • Sylvia

        Jack’s on the right wavelength!! 😉

  2. Dhanya Samuel

    Never tried artichokes on a pizza before…looks fabulous

  3. Sunil Dogra

    5 stars
    A creativity loaded on Pizza concept. Thanks for this dear.

  4. 5 stars
    Spinach Lovers love this blog most included me. Keep doing this. Nice!!

  5. Rishi Sharma

    5 stars
    Thanks for sharing this recipe with us.

  6. Hayley

    Hope to try this with vegan mozzarella cheese! Looks so spring-y and creative.

  7. Janet

    I feel silly asking this question, but I need clarification… When you say “canned artichokes” do you mean hearts? Would 3 hearts really be enough to not be drowned out by a whole can of beans?

  8. Britney

    I love love love your site, and have found myself returning to it over and over again for inspiration since becoming a vegetarian. The one thing I wish you would add is the caloric value of each meal (ideally per serving). Or even better yet, if there was a way to find your recipes on Myfitnesspal for those of us who are trying to count our macros and track what we eat. 🙂 Thanks for all the amazing recipes, keep ’em coming!

    • Jeanine Donofrio

      Thanks for your feedback!

  9. Chris

    We just made the artichoke “fish” tacos from the cookbook and absolutely loved them. We substituted the yogurt for vegan sour cream since were being vegan for the month. Would love to try this as well. Have you found any vegan cheeses that might be good or any other substitute?


    • Jeanine Donofrio

      Hi Chris, I’m so glad you loved the tacos! I think Daiya cheese is alright, it’s definitely a personal preference since it doesn’t taste exactly like cheese. This pizza could go without cheese (since the spreads are creamy and flavorful) if you baked the crust first, roasted the artichokes separately, and assembled the pizza out of the oven. It’s more of a flatbread that way, but it would be yummy nonetheless. Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.