Embrace the goodness of leafy greens with this heart-healthy spinach pizza. While many white pizzas rely on heavy cream or high-sodium sauces, this version uses protein-rich cannellini beans and a touch of Parmesan cheese to create a deliciously creamy texture without the extra saturated fat. Using a store-bought whole-wheat crust makes this a perfect 30-minute weeknight dinner. It’s a satisfying, fiber-packed option that fits perfectly into a heart-healthy or diabetic-friendly lifestyle.
This recipe redefines healthy pizza by swapping traditional heavy toppings for nutrient-dense, plant-based ingredients. By combining iron-rich spinach with high-fiber white beans on a whole-wheat base, you get a balanced meal that supports heart health while satisfying those comfort food cravings.
It depends on the toppings! While traditional white pizza can be high in fat from heavy sauces, our version is healthier because it uses olive oil and fiber-rich white beans instead of cream.
Yes, but be sure to thaw it and squeeze out every drop of excess moisture first. Frozen spinach holds a lot of water which can make your pizza crust soggy.
Absolutely. White beans (like cannellini) are high in soluble fiber, which can help lower cholesterol levels and maintain steady blood sugar.
Garlic is the star here, but basil, oregano, and even a little fresh thyme pair beautifully with the earthiness of the spinach and beans.
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Recipe yields 2 servings
Preheat oven to 450°.
Place pizza crust on a baking sheet. Brush pizza crust with 1 teaspoon of the olive oil. Evenly spread garlic, fontina or mozzarella cheese and beans over pizza crust. Sprinkle with the Parmesan cheese. In a large bowl, toss the spinach with remaining 1 teaspoon olive oil and black pepper to taste.
Spread the spinach leaves in the center of the pizza, leaving a border around the rim. Bake the pizza for 8 minutes, or until the cheese is melted and the spinach is wilted.
If you can’t find whole-wheat, a cauliflower crust or a gluten-free crust works well for those with specific dietary needs.
Swap part-skim mozzarella for a dairy-free mozzarella alternative and replace the parmesan with nutritional yeast to make this recipe completely vegan.
If cannellini beans aren't in your pantry, chickpeas (garbanzo beans) offer a similar protein boost and a nice nutty flavor.
Chopped kale or arugula can be used in place of baby spinach if you prefer a heartier or more peppery green.