If you love creamy spinach artichoke dip and crave pizza without the carb overload, this recipe hits the sweet spot. It’s rich, cheesy, and satisfying, with a low-carb crust that holds up to a generous layer of silky topping. You get all the classic flavors—garlicky spinach, tangy artichokes, and melted cheese—without the heavy flour base.
It’s weeknight-friendly, special enough for guests, and easy to customize. Keep it simple, or make it your own with a few smart twists.
Why This Recipe Works
This pizza blends a sturdy, keto-friendly crust with a creamy topping that tastes like your favorite dip. The crust is made with almond flour and mozzarella, so it bakes up chewy and holds toppings well.
The topping combines cream cheese, sautéed spinach, and artichokes for a rich, tangy layer. A finishing sprinkle of mozzarella and Parmesan brings that classic pizza feel. It’s a great balance: savory, creamy, and just the right amount of indulgent.
Shopping List
- For the crust:
- Almond flour (finely ground)
- Shredded mozzarella (part-skim works well)
- Cream cheese
- Large eggs
- Baking powder
- Garlic powder
- Salt
- Olive oil (for the pan)
- For the creamy topping:
- Cream cheese (softened)
- Shredded mozzarella
- Grated Parmesan
- Fresh spinach (or frozen, thawed and well-drained)
- Artichoke hearts (canned or jarred, drained and chopped)
- Garlic (fresh, minced)
- Heavy cream (or unsweetened almond milk)
- Red pepper flakes (optional)
- Lemon zest (optional, but brightens the flavors)
- Salt and black pepper
- Olive oil or butter (for sautéing)
- Optional finishing touches:
- Fresh basil or parsley
- Crushed pork rinds (for a crunchy sprinkle)
- Extra Parmesan
Instructions
- Preheat and prep: Set the oven to 425°F (220°C).
Line a baking sheet or pizza pan with parchment and lightly oil it. This keeps the crust from sticking.
- Make the keto crust: In a microwave-safe bowl, heat 1 3/4 cups shredded mozzarella and 2 tablespoons cream cheese in 30-second bursts until melted and smooth. Stir in 1 1/4 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, and a pinch of salt.
Add 1 beaten egg and mix until a dough forms.
- Shape the dough: Place the dough on the parchment. Lightly oil your hands and press it into a 10–12 inch round about 1/4-inch thick. Poke a few holes with a fork to prevent bubbles.
- Par-bake: Bake the crust for 8–10 minutes until lightly golden at the edges.
Remove and set aside while you make the topping.
- Sauté the aromatics: In a skillet over medium heat, warm 1 tablespoon olive oil or butter. Add 2–3 cloves minced garlic and cook 30 seconds until fragrant.
- Cook the spinach: Add 4 cups fresh spinach (or 1 cup well-drained frozen). Sauté until wilted and most moisture evaporates.
Season with a pinch of salt and pepper.
- Stir in artichokes: Add 1 cup chopped artichoke hearts and cook 1–2 minutes to warm and dry slightly. Too much liquid will soften the crust.
- Make it creamy: Reduce heat to low. Stir in 6 ounces softened cream cheese, 2 tablespoons heavy cream, and a pinch of red pepper flakes.
Mix until smooth and spreadable. Add 1 teaspoon lemon zest if using. Pull off heat.
- Cheese it up: Fold in 1/2 cup shredded mozzarella and 2 tablespoons Parmesan.
Taste and adjust salt and pepper.
- Assemble: Spread the creamy spinach artichoke mixture evenly over the par-baked crust, leaving a small border. Top with another 1/2 cup mozzarella and 2 tablespoons Parmesan for a bubbly finish.
- Bake to finish: Return to the oven for 8–10 minutes, until the cheese is melted and lightly browned. For extra color, broil 1–2 minutes, watching closely.
- Rest and slice: Let the pizza rest 5 minutes to set.
Sprinkle with chopped basil or parsley if you like. Slice and serve warm.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The crust stays pleasantly chewy, and the topping reheats well.
Reheat slices in a 350°F (175°C) oven or toaster oven for 8–10 minutes to keep the crust from getting soggy. You can also freeze slices: wrap individually, freeze up to 2 months, and reheat from frozen at 375°F (190°C) for 15–18 minutes.
Health Benefits
- Low-carb and keto-friendly: Almond flour and cheese-based crust keeps net carbs in check while still delivering great texture.
- Protein and fat for satiety: Mozzarella, cream cheese, and eggs provide protein and healthy fats that help you feel full longer.
- Leafy greens boost: Spinach delivers iron, folate, vitamin K, and antioxidants without adding many carbs.
- Artichoke fiber: Artichokes add prebiotic fiber to support digestion and a pleasant tangy bite.
- Lower glycemic load: Compared to traditional pizza, this version is gentler on blood sugar.
Common Mistakes to Avoid
- Skipping the par-bake: The crust needs a head start or it will turn soft under the creamy topping.
- Too much moisture: Squeeze thawed frozen spinach and drain artichokes well. Excess liquid makes the crust soggy.
- Cold cream cheese: If it’s not softened, the topping will be lumpy.
Let it sit at room temp or warm gently.
- Overloading the topping: Thick layers can slide off. Aim for a generous but even spread.
- Cutting too soon: A brief rest helps the cheese set and makes cleaner slices.
Alternatives
- Dairy-light version: Use lactose-free cheeses or swap part of the cream cheese with full-fat ricotta. Keep an eye on moisture.
- Coconut flour crust: If almond flour is a no-go, try a coconut flour fathead crust.
Use less flour (it’s absorbent) and add an extra egg for structure.
- Cauliflower base: A riced cauliflower crust works, but press out moisture well and par-bake longer for firmness.
- Protein boost: Add shredded chicken or cooked bacon on top of the creamy layer before baking.
- Extra veggies: Add sautéed mushrooms or roasted red peppers, but cook them first and pat dry.
- Spice shift: Swap red pepper flakes for smoked paprika or add a pinch of nutmeg to the cream cheese for a classic spinach flavor.
FAQ
Is this pizza really keto?
Yes. The crust is made with almond flour, cheese, and egg, which keeps carbs low. The topping uses low-carb ingredients like spinach, artichokes, and full-fat dairy.
Track portions if you’re counting net carbs.
Can I use frozen spinach?
Absolutely. Thaw completely and squeeze out as much water as possible with a towel. This step is key to preventing a soggy pizza.
What kind of artichokes should I buy?
Use canned or jarred artichoke hearts packed in water or brine.
Avoid marinated ones if you’re watching added oils or flavors, though they can work in a pinch. Drain and chop before adding.
How can I make the crust crispier?
Roll the dough thinner, par-bake a few extra minutes, and bake on a preheated pizza stone or steel. Reheating slices in a hot oven also restores crisp edges.
Can I make it ahead?
Yes.
Par-bake the crust and refrigerate up to 24 hours. Prepare the topping and store separately. Assemble and bake when ready to serve.
What if I don’t have almond flour?
Use a coconut flour fathead crust, but adjust amounts: start with 1/3 cup coconut flour, add an extra egg, and increase mozzarella slightly.
The dough should be soft but not sticky.
How do I prevent the topping from being too thick?
Stir in a splash more heavy cream until it spreads easily. It should be creamy, not stiff, so it melts and bubbles nicely.
Can I make it vegetarian and keto?
It already is vegetarian and keto-friendly. If you want more protein without meat, add ricotta or extra Parmesan.
What’s the best way to slice it cleanly?
Let the pizza rest for 5 minutes, then use a sharp pizza wheel or chef’s knife.
Wipe the blade between cuts if the topping is extra creamy.
How spicy can I make it?
Add more red pepper flakes, a dash of hot sauce to the topping, or finish with chili oil after baking. Taste as you go to keep the heat balanced.
Wrapping Up
This Spinach Artichoke Keto Pizza brings comfort-food flavor with a low-carb twist. The creamy topping is rich and satisfying, and the crust stays sturdy and flavorful.
It’s easy, customizable, and perfect for pizza night without the carb crash. Keep these tips in mind, and you’ll have a reliable go-to that pleases everyone at the table.