This White Pizza is quick and simple to make. A no-yeast crust comes together in minutes using Greek yogurt and self-rising flour, then is baked and topped with a creamy ricotta and spinach mixture finished with mozzarella and Parmesan. Each slice is high in protein, satisfying, and full of flavor.
I was inspired to recreate the restaurant-style white pizza at home and give it a healthier, no-yeast crust. If you’ve tried the viral 2-ingredient bagels, you’ll recognize how well Greek yogurt and self-rising flour work together to create a tender, slightly fluffy base.
The topping is a simple, creamy mix of ricotta, chopped spinach, garlic, and lemon zest. Spread it over the pre-baked crust, add shredded mozzarella and grated Parmesan, and bake until golden. This makes a fuss-free, family-friendly dinner that’s both filling and delicious.
Recipe Overview
Ingredients Needed
Below are the main ingredients for this White Pizza. Exact quantities are listed in the recipe card further below.
- Self-rising flour: Soft white flour with baking powder to give the crust a light texture. If you don’t have it, mix 1 1/4 cups all-purpose flour with 2 teaspoons baking powder.
- Pantry staples: Salt, black pepper, olive oil, lemon zest, fresh garlic, and crushed red pepper flakes.
- Greek yogurt: Plain yogurt keeps the dough neutral in flavor and tender; non-fat works but yields a chewier crust.
- Ricotta cheese: Provides a creamy, moist topping without making the crust soggy.
- Baby spinach: Chopped and mixed into the ricotta. If using frozen spinach, thaw and squeeze out excess water first.
- Mozzarella: Best shredded fresh for optimal melting.
- Parmesan: Freshly grated for better flavor and even melting.
How to Make White Pizza
Before you start: Preheat the oven to 425°F (220°C). Line a round pizza pan or baking sheet with parchment and brush or drizzle a little oil over the paper.
For the dough:
Step 1: In a large bowl combine 1 1/4 cups self-rising flour and 3/4 teaspoon salt. Spoon in 1 1/4 cups plain Greek yogurt and stir with a spatula until a crumbly dough forms. Finish bringing the dough together with your hands into a ball.
Step 2: Turn the dough onto a floured surface and knead about 2 minutes until smooth and elastic.
Step 3: Roll or press the dough into a 12–14 inch circle. Fold or roll the edges slightly to form a crust and leave the rim without toppings.
Step 4: Transfer the base to the prepared parchment-lined baking sheet. Bake the plain crust for 8 minutes to make it crisp before adding the topping. (Alternatively, you can add topping to raw dough and bake a few minutes longer—see notes below.)
For the white topping:
Step 1: In a bowl combine 2/3 cup ricotta, 1 cup chopped baby spinach, 1–2 cloves minced garlic, 1/4 teaspoon salt, and 1–2 teaspoons lemon zest (adjust to taste). If using frozen spinach, squeeze out all excess liquid first.
Step 2: Spread the ricotta mixture evenly over the pre-baked crust, keeping the border clear.
Step 3: Top with 1 cup shredded mozzarella, 1/2 cup grated Parmesan, freshly ground black pepper to taste, and crushed red pepper flakes if desired. Drizzle a little olive oil if you like.
Step 4: Bake 6–8 minutes more until the cheeses melt and the top is lightly golden.
Variations & Tips
- Finish with a handful of fresh arugula after baking for peppery brightness.
- Add cooked vegetables such as charred red peppers, olives, sautéed mushrooms, or halved cherry tomatoes for extra color and texture.
- Boost protein by adding shredded cooked chicken or crumbled chicken sausage to the topping.
- Stir a little finely chopped rosemary into the ricotta for an herbal note.
- Yogurt brands vary—if the dough is too dry, add a splash more yogurt or water; if too sticky, add a touch more flour.
- Garnish with fresh basil after baking for extra aroma and color.
Common Questions
Allow the pizza to cool, then place slices in an airtight container. Store in the refrigerator for up to 3 days.
Reheat slices in a lightly oiled skillet over medium-low heat, covered, until the cheese melts and the base crisps. For a quicker option, reheat in the microwave in short (20-second) increments.
White pizza refers to a pizza without tomato sauce, typically topped with olive oil, garlic, and a white cheese mixture such as ricotta or béchamel, along with other cheeses and toppings.
Blended cottage cheese can be used in place of yogurt to keep the crust higher in protein; adapt amounts to reach similar dough consistency.
You May Also Like
- Cottage Cheese Pizza Bowl
- Lemon Ricotta Pasta
- Cauliflower Pizza Crust
- Chicken Crust Pizza
- Hawaiian Roll Garlic Bread
- Cottage Cheese Bread
If you try this recipe and enjoy it, share your photo using the hashtag #healthyfitnessmeals on Instagram for a chance to be featured.
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
- 1–2 teaspoon 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 oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment and brush with oil.
- Combine flour and salt in a large bowl. Add yogurt and mix until a crumbly dough forms, then shape into a ball with your hands.
- Knead on a floured surface for about 2 minutes until smooth and elastic.
- Roll or press into a 12–14 inch circle, transfer to the prepared pan, and bake for 8 minutes to crisp the base.
White Topping:
- Mix ricotta, chopped spinach, minced garlic, salt, and lemon zest in a bowl.
- Spread the ricotta mixture over the pre-baked crust, leaving the border clear.
- Top with mozzarella, Parmesan, black pepper, and crushed red pepper flakes if using. Drizzle olive oil if desired.
- Bake 6–8 minutes until the cheese melts and the top is lightly golden.
Notes
Flour: If you don’t have self-rising flour, mix 1 1/4 cups all-purpose flour with 2 teaspoons baking powder.
Storage & Reheating:
- Storage: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat slices in a lightly oiled skillet over medium-low heat, covered, until warmed through and the base is crisp. The microwave can be used in short increments if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.