You know those recipes that sneak veggies into dinner without a single complaint? That’s exactly what happened with this Garlic and Spinach White Pizza in our house. The first time I made it, my kids were elbow-deep in shredded mozzarella before I could even turn on the oven – and that’s when I knew we had a winner. The magic starts with a protein-packed cottage cheese crust that bakes up surprisingly sturdy (no droopy slices here!), then gets piled high with garlicky sautéed spinach and the cheesiest, bubbliest topping. It’s become our go-to Friday night meal because it’s fast enough for busy weeknights but feels special enough for cozy family nights. Trust me, even the pickiest eaters won’t guess how much goodness is hiding under all that melty cheese!
Table of Contents
Table of Contents
Why You’ll Love This Garlic and Spinach White Pizza
This isn’t just another pizza recipe – it’s the kind of meal that makes everyone at the table happy (and that includes you, the cook!). Here’s why it’s become a staple in our house:
- Protein-packed crust that actually tastes amazing: The cottage cheese and almond flour base gives you a crispy-bottomed crust with 24g of protein per serving. No sad, floppy slices here!
- So easy the kids can help: My littles love spreading the cheesy crust and sprinkling toppings. It’s our favorite way to turn dinner prep into family time.
- Garlicky spinach that doesn’t taste “healthy”: Sautéed just right with garlic, the greens add flavor instead of feeling like a chore to eat. Even my vegetable-hesitant son asks for seconds.
- Weeknight magic in 40 minutes: From mixing bowl to melty masterpiece faster than delivery could arrive – and about a million times tastier.
Ingredients for Garlic and Spinach White Pizza
Here’s everything you’ll need to make this cheesy, garlicky masterpiece – I promise it’s all simple stuff you might already have in your fridge! The best part? No fancy pizza flour or yeast waiting around. Just grab:
- 2 cups cottage cheese (full-fat gives the crispiest crust, but low-fat works too – just squeeze out extra liquid with a cheesecloth if it looks watery)
- 1/2 cup almond flour (this is our magic ingredient that binds everything together without gluten!)
- 1 large egg (straight from the fridge is fine – no need to wait for room temp)
- 1 cup fresh spinach, chopped (chop it roughly – we want some texture, not baby food!)
- 3 cloves garlic, minced (okay fine, sometimes I use 4… we’re garlic lovers here)
- 1 cup mozzarella cheese, shredded (pre-shredded works in a pinch, but block cheese melts so much creamier)
- 1/4 cup Parmesan cheese, grated (the powdery stuff in the green can won’t give you that nice golden crust)
- 1 teaspoon Italian seasoning (or just dried oregano if that’s what’s in your spice rack)
- 1/2 teaspoon salt (I use kosher – it distributes better than table salt)
- 1/4 teaspoon black pepper (freshly cracked makes all the difference)
- 1 tablespoon olive oil (for sautéing that glorious garlic-spinach mixture)
See? Nothing weird or hard-to-find. And if you’re missing something, don’t sweat it – I’ve got plenty of substitution ideas coming up in the variations section! If you’re looking for other ways to use cottage cheese, check out this cottage cheese banana bread recipe.
Equipment You’ll Need
One of the best things about this recipe? You don’t need any fancy gadgets – just basic kitchen essentials that you probably already own! Here’s what I grab every time I make our garlic spinach white pizza:
- Baking sheet or pizza stone: A standard half-sheet pan works perfectly, but if you’ve got a pizza stone, that’ll give you an extra-crispy crust (my secret weapon for Friday night pizza sessions)
- Mixing bowl: Any medium-sized bowl will do – I usually reach for my favorite speckled enamel one because it makes me feel nostalgic
- Skillet: For sautéing that garlicky spinach goodness (nonstick makes cleanup easier, but stainless steel works too)
- Spatula or wooden spoon: For spreading the crust mixture – I prefer a silicone spatula because it gets every last bit of that cottage cheese batter onto the pan
- Knife and cutting board: Just for prepping the spinach and garlic – nothing fancy required
That’s seriously it! No stand mixer, no special pizza peels – just simple tools that make weeknight cooking actually doable. Now let’s get to the fun part: making magic happen with all that cheesy, garlicky goodness!
How to Make Garlic and Spinach White Pizza
Okay, let’s get our hands dirty (or cheesy, rather)! This pizza comes together in three simple parts – crust first, then toppings, then the glorious bake. I’ll walk you through each step like I’m right there in your kitchen (wish I could be – we’d have so much fun!).
Preparing the Cottage Cheese Crust
First things first – preheat that oven to 400°F (200°C). While it’s heating up, let’s tackle the crust. Here’s my golden rule: drain that cottage cheese! I learned the hard way that extra liquid makes for a soggy crust. Just press it through a fine mesh strainer or cheesecloth for a minute – you’ll be amazed how much better it holds together.
Now, in your mixing bowl, combine the drained cottage cheese, almond flour, egg, salt, and pepper. Stir it until it looks like thick pancake batter – no lumps! Pro tip: if it seems too wet, add another tablespoon of almond flour. Too dry? A splash of water fixes it right up.
Lightly grease your baking sheet (I use olive oil spray for easy cleanup), then plop that batter right in the center. Use your spatula to spread it into a circle or rectangle – about 1/4 inch thick works perfectly. Don’t stress about making it look restaurant-perfect; rustic is charming!
Cooking the Garlic Spinach Topping
While your crust bakes for 20 minutes (it’ll turn lightly golden – so pretty!), let’s make the star of our show: the garlic spinach topping. Heat your olive oil in a skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds – just until your kitchen smells like an Italian grandmother’s dream.
Now toss in your chopped spinach. Here’s the trick: don’t overcook it! Just stir until it wilts slightly – about 1 minute max. We want bright green, vibrant leaves, not sad, mushy ones. Remove it from the heat immediately and give yourself a little chef’s kiss because wow, that smells incredible.
Assembling and Baking the Pizza
Time for the fun part! Take your golden crust out of the oven (careful, it’s hot!). Spread that garlicky spinach evenly over the top, then shower it with mozzarella and Parmesan. Don’t be shy with the cheese – this is where the magic happens! A sprinkle of Italian seasoning adds that final touch.
Pop it back in the oven for 10-15 minutes. You’ll know it’s ready when the cheese is bubbly with those perfect golden spots. Pro tip: if you want extra browning, switch to broil for the last minute (but watch it like a hawk!).
Let it cool for just a minute before slicing – I know it’s hard to wait, but trust me, that cheese needs a second to set. Then dig in and enjoy your masterpiece!
Tips for the Best Garlic and Spinach White Pizza
After making this pizza more times than I can count (seriously, my kids request it weekly!), I’ve picked up some tricks that take it from good to “oh-my-goodness-can-I-have-another-slice” amazing. Here are my hard-earned secrets:
Drain that cottage cheese like your crust depends on it (because it does!). I lay mine in a fine mesh strainer over a bowl for 10 minutes while prepping other ingredients. The drier the cheese, the crispier your crust will be. If you’re in a rush, wrapping it in cheesecloth and giving it a gentle squeeze works too.
Undercook your spinach slightly – it keeps cooking in the oven! I pull mine off the heat when it’s just barely wilted. This keeps that vibrant green color and prevents soggy pizza syndrome (the worst!).
Customize with whatever’s in your fridge – this recipe loves improvisation! My favorite additions are artichoke hearts (the jarred kind, drained well) or kalamata olives. My neighbor swears by adding sundried tomatoes, and honestly? She’s onto something.
Let the crust cool slightly before topping – about 2 minutes does the trick. This helps prevent steam from making the crust soggy when you add the spinach. Patience pays off with that perfect crisp bite!
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Garlic and Spinach White Pizza with 24g Protein Per Slice
Garlic & Spinach White Pizza with Cottage Cheese Crust. This white pizza has become a family favorite in our house! The creamy cottage cheese crust is not only high in protein but also serves as the perfect base for garlicky spinach and melty cheese. It’s a fun and delicious way to sneak in some greens, and my kids love helping to assemble it.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cottage cheese
- 1/2 cup almond flour
- 1 large egg
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or pizza stone.
- In a bowl, mix cottage cheese, almond flour, egg, salt, and black pepper until smooth and well combined.
- Spread the mixture evenly onto the prepared baking sheet, shaping it into a pizza crust. Bake for about 20 minutes, until set and lightly golden.
- Heat olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the chopped spinach and cook just until wilted.
- Spread the spinach mixture over the baked crust. Top with mozzarella, Parmesan, and Italian seasoning. Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.
Notes
- For a firmer crust, drain excess liquid from the cottage cheese before mixing.
- Customize with extras like artichokes or olives for even more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Serving Suggestions
This garlic and spinach white pizza is practically a meal all by itself, but I love rounding it out with a couple simple sides to make it feel extra special. Here’s what we usually pair it with:
A crisp green salad cuts through the richness perfectly – just toss some romaine with lemon vinaigrette and maybe a few cherry tomatoes. My kids call it “pizza salad” and actually eat it (parenting win!).
Roasted veggies are my go-to when I want something heartier. Toss some broccoli florets or zucchini slices with olive oil and garlic powder, then roast them on the lower oven rack while the pizza bakes. They’ll be ready at the same time! If you’re looking for more veggie inspiration, this orzo with roasted butternut squash is a great pairing.
On lazy nights? Just slice up some fresh cucumbers or bell peppers for crunch. Honestly, this pizza tastes amazing even straight from the pan – no sides required when you’re curled up on the couch for movie night!
Storage and Reheating Instructions
Let’s be real – leftovers rarely happen with this pizza in my house! But when they do (usually because I’ve doubled the recipe – smart move!), here’s how to keep that garlicky, cheesy goodness tasting fresh:
Storing leftovers: Once cooled, wrap slices tightly in foil or transfer to an airtight container. They’ll keep beautifully in the fridge for up to 3 days. The crust might soften a bit, but don’t worry – we’ll fix that when reheating!
Freezing tips: For longer storage, freeze individual slices on a parchment-lined baking sheet until firm (about 1 hour), then transfer to freezer bags. They’ll keep for 2 months – perfect for emergency pizza cravings!
Reheating magic: To revive that perfect crispness, skip the microwave (unless you like soggy pizza – no judgment!). Instead, pop slices on a baking sheet in a 350°F (175°C) oven for 8-10 minutes. For extra crispness, place them directly on the oven rack for the last 2 minutes. If you’re reheating frozen slices, add an extra 3-5 minutes.
Pro tip from my pizza-obsessed husband: sprinkle a few drops of water on the crust before reheating. It sounds weird, but the steam helps keep it from drying out while still getting crispy. Works like a charm! If you want to see more of our kitchen adventures, follow us on Facebook!
Garlic and Spinach White Pizza Variations
One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge or your family’s tastes! Here are all the delicious twists we’ve tried (and loved) over the years – don’t be afraid to get creative!
Ricotta instead of cottage cheese works beautifully if that’s what you’ve got on hand. The texture becomes slightly denser and richer – almost like a cheesy flatbread. Just be sure to drain it well (I let mine sit in a fine mesh strainer for 30 minutes).
Olive lovers, this one’s for you! Toss in a handful of sliced kalamata or green olives when you’re sautéing the garlic. The briny pop cuts through the richness perfectly. My Greek grandmother would approve!
Gluten-free friends: You’re already golden with the almond flour crust! Just double-check that your Italian seasoning blend is certified GF if that’s a concern.
Dairy-free? Swap the cheeses for your favorite plant-based alternatives (I’ve had great results with almond milk mozzarella) and use silken tofu blended with lemon juice instead of cottage cheese for the crust.
Meat lovers version: My husband begs for crispy pancetta or prosciutto bits sprinkled on top before baking. The salty crunch takes it to another level! If you like high-protein meals, you might also enjoy this fajita chicken cottage cheese bake.
Extra veggie power: Thinly sliced mushrooms or roasted red peppers make fantastic additions. Just sauté them with the garlic until tender before adding the spinach.
The beauty of this recipe is how forgiving it is – I’ve probably made a dozen different versions by now, and they’ve all disappeared just as fast as the original. What variations will you try first?
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates that can vary based on your specific ingredients (like whether you used full-fat cottage cheese or how generously you piled on that mozzarella!). Here’s the nutritional breakdown per serving to help you plan:
- Calories: 320
- Protein: 24g (that cottage cheese crust is doing heavy lifting!)
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3g
- Fat: 18g (7g saturated)
- Sodium: 620mg
A quick note from my nutritionist friend: the almond flour adds healthy fats and makes this naturally lower in carbs than traditional pizza. And that spinach? Packed with iron and vitamin K! But honestly? We’re mostly here for that melty, garlicky deliciousness – the nutrition perks are just a happy bonus.
FAQs About Garlic and Spinach White Pizza
I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my inbox!). Hopefully these answers help you whip up your perfect pizza!
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the liquid first (I wrap it in a clean kitchen towel and wring it like I’m mad at it). Use about 1/2 cup of thawed spinach packed tight. Bonus: frozen spinach is usually cheaper and always available!
What can I substitute for almond flour?
If you’re allergic to nuts, try oat flour or gluten-free all-purpose blend (just add an extra tablespoon since they absorb differently). Regular flour works too, but the texture changes – it’ll be more bread-like than crispy.
Why does my crust stick to the pan?
Oh no – been there! Three tricks: 1) Make sure you’re greasing the pan well (I use olive oil spray right before spreading the batter), 2) Let the baked crust cool 2 minutes before adding toppings, and 3) If all else fails, parchment paper never fails me.
Can I make this ahead?
You bet! Prep the crust up to 24 hours ahead – just store it covered in the fridge after the first bake. When ready, top and bake as usual (might need an extra minute or two since it’s cold). The spinach mixture keeps separately for 2 days too! If you are interested in other make-ahead meals, check out this chicken alfredo cottage cheese bake recipe.
Is the cottage cheese taste noticeable?
Not at all – and I say this as someone who normally picks cottage cheese out of salads! Baking transforms it into this mild, slightly tangy base that lets the garlic and cheese shine. My kids didn’t even realize it was there until I told them!
