spinach artichoke flatbread — Makes: *2 Servings*
Per Serving: *39g Protein | 323 Cal*

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When you start out on a healthy journey, you might think that your regular weekly or monthly pizza night has to end, but maybe you actually just need to swap your usual orders for a new kind of pizza.

This high-protein spinach and artichoke flatbread is ready in under 30 minutes, deliciously savory, super creamy, and packed with lots of wholesome ingredients. If you’re looking for a new riff on your favorite weekend meal, you have to try this recipe.

Why You’ll Love This Spinach & Artichoke Flatbread Recipe

Packed with protein: With shredded chicken, mozzarella, and cottage cheese, this flatbread helps you hit your daily protein goals.
Easy to make: This delicious spinach and artichoke flatbread is so quick and easy to make. It’ll be ready and on the table in under 30 minutes.
Topped with tons of veggies: This flatbread is topped with artichoke hearts, onion, garlic, and spinach, for a nutritious (and delicious) touch.
Perfect for weeknight dinners: Whether you’re meal prepping, looking for a quick and easy weeknight dinner, or need some new favorite appetizers for weekend dinners or your next game day party, this recipe delivers. It's a great way to switch up your regular dinner rotation.
Satisfying and delicious: This flatbread is essentially just your favorite spinach artichoke dip, but as a pizza. Yum.

Ingredients

1 sheet lavash bread (I love Joseph’s for a high-protein, low-carb option)
1 cup shredded mozzarella, divided
½ cup low-fat cottage cheese (not fat-free—it needs that little bit of creaminess!)
3 oz cooked chicken breast, shredded
6 canned artichoke hearts, diced or torn into pieces
½ onion, diced
1 tablespoon minced garlic
2 tablespoons grated parmesan cheese
Handful of fresh spinach
1 tablespoon olive oil
2 tablespoons water
½ tablespoon dried oregano

Instructions

Preheat the oven: Turn the oven to 425 degrees F. Line one baking sheet with parchment paper and place flatbread or lavash on the prepared baking sheet.
Sauté the veggies: Heat a medium skillet over medium-high heat. Add the olive oil. When it’s warm, add the diced onion and sauté, stirring occasionally, until it’s translucent, about 3-5 minutes. Add the garlic, spinach, and water. Stir, then cover with a lid for 1-2 minutes to let the spinach wilt. Remove the pan from the heat and set it aside.
Build the flatbread pizza: Sprinkle ½ cup of mozzarella cheese over the lavash flatbread. Add the shredded chicken and chopped artichoke hearts on top of the cheese, then add the slightly warm spinach and onion mixture. Sprinkle the rest of the mozzarella cheese over the veggies.
Dollop with cottage cheese: Using a tablespoon, dollop the cottage cheese all over the flatbread.
Finish the flatbread: Sprinkle the pizza with parmesan and dried oregano.
Bake the flatbread: Transfer the pan into the preheated oven and bake for about 7 minutes, or until the cheese is melted and bubbly and the lavash crust gets golden brown and crispy. Slice with a pizza cutter and serve. Enjoy!

Nutrition Info per serving (makes 2 servings)

Approximate values using low-fat dairy and Joseph’s lavash:

Calories: 323
Protein: 39g
Carbs: 20g
Fat: ~10g

Swaps & Substitutions

Lavash: Instead of the lavash, use a whole wheat tortilla, high-fiber flatbread, piece of naan, or whatever flatbread you like best.
Make it spicy: If you like spicy food and want to add a little heat to the flatbread, add some calabrian chili paste, red pepper flakes, or some sliced pickled jalapeño for a bit of a kick.
Lose the meat: Instead of adding chicken, add extra artichokes, top with sautéed mushrooms, add lentils, chickpeas, jackfruit, tofu, or meatless crumbles.
Add extra veggies: Top with sun-dried tomatoes, green onions, cherry tomatoes, mushrooms, zucchini, or whatever else you love.

Crisp it up: If you want an extra-crispy crust (or something a bit more well-done), turn the broiler on and broil the flatbread for 1-2 minutes after you’ve baked your flatbread. Make sure to closely watch it—broilers can quickly burn things.

FAQs

It’s not ideal for this recipe. For the best results, stick with low-fat cottage cheese. Fat-free versions aren’t quite as creamy and can make your flatbread soggy instead of allowing the pizza to crisp up the way you’d like it to.
My favorite lavash flatbread is Joseph’s Lavash Bread because it’s high in protein, low in carbs, and gets crispy in the oven, which is exactly what I want for a recipe like this one. If you don’t want to use it, though, you can use any lavash or flatbread that you prefer: high-fiber tortillas, naan, a pizza crust, or whatever you like best.
You can. If you’re going to make this ahead of time (maybe for meal prep?), I would recommend prepping the spinach and onion mixture and storing it in an airtight container. When you’re ready to eat, assemble the flatbread, then bake it fresh. This will give you the best texture and crispy finish.
If you have leftovers (store them in an airtight container for up to 3-4 days) and need to reheat them later, use a toaster oven, oven, or air fryer set to 350 degrees F. Heat for about 5 minutes or until it’s crispy again. You can reheat in the microwave, but it will make the leftover flatbread soggy, so I wouldn’t recommend it.
This flatbread is best when baked and eaten fresh, but if you’d like to freeze it, you can assemble the flatbread, then bake tightly in foil, then freeze. You can bake the flatbread from frozen at 425 degrees F for about 10-12 minutes or until golden brown and crispy. If you want to freeze already-baked flatbread, wrap individual slices tightly in foil, then place in a freezer bag and freeze. You can reheat it in the oven or an air fryer until it’s warmed through.
Yes, of course! Instead of chicken, try shredded turkey, chopped up deli chicken, cannellini beans, chickpeas, lentils, or meatless crumbles.
This flatbread pizza can absolutely be a complete meal, but it is a bit of a light meal, so if you'd like to add more to it, pair it with a side salad, some sauteéd veggies, or raw veggies like cucumber slices or carrot sticks.

This spinach and artichoke flatbread is everything I want in a quick, easy, and healthy meal. It’s high in protein, stuffed with veggies, bursting with tons of savory flavors, and a fun twist on a classic. The whole family is going to love it.