Spinach Garlic Flatzza Pizza

This Spinach Garlic Flatzza Pizza recipe is sponsored by my friends at Angelic Bakehouse. As always all opinions and thoughts are my own and I only post about brands I buy and my family loves.

Pizza party for 1! My most recent obsession, which you may have already seen on Instagram Stories, is this simple Single Serve Spinach Garlic Pizza on Angelic Bakehouse Flatzza Sprouted Buddy (single) Crust. I’ve been making this pizza at least once a week, usually for lunch but also a quick dinner if I head to an evening barre class.

I heard a lot of new years resolutions and goals and no matter if you were one that resolved to eat more pizza (yep heard this one a few times and giggled every time, even think one of them was my Meatless Monday co-host Deborah), eat healthier, eat more plant-based, or somewhere in between this pizza is for you!

Now don’t get me wrong I love a good traditional pizza with thick crust but I can also appreciate a thin crust with all the toppings. I recently got a craving for one of my favorite pizzas I use to eat every week way back, like 20 years ago, and because I didn’t want to wait until pizza night I pulled out an single Angelic Bakehouse Flatzza Pizza crust from the freezer and a few other ingredients and whipped up a Spinach Garlic Flatzza Pizza. Little did I know that it would be the start of an obsession and go-to lunch! Delicious, takes less than 15 minutes (less than 10 hands on), and it’s healthy?! How could I not be obsessed?

It might not be what you think of when you want pizza, or what I would either, but it satisfied my spinach garlic pizza cravings! Especially because that spinach garlic pizza I use to eat 20 years ago was a spinach garlic stuffed pizza. Yeah the kind with crust on the top and bottom and when you cut into it the cheese, garlic, and maybe even oil would ooze out.

I’m not one to have food guilt or off limit foods but keep things balanced and in moderation. Not for any other reason than feeling good. So pizza would be on the list of things that I’d eat once a week and not every day. Not saying there aren’t times I have pizza more than once a week, or go weeks without eating it, but I wouldn’t feel good if I ate it daily. Since this one isn’t heavy and is made with a sprouted pizza crust I don’t have the bloat or upset stomach after and have no problem enjoy it anytime the craving hits, or that I need a quick lunch or dinner.

This pizza doesn’t replace pizza night but it’s a way for me to enjoy pizza more.

I’ve shared my, and my families, love for Angelic Bakehouse products before. I keep them stocked in the freezer for a number of reason the top being they are made with sprouted grains that are easier for my gluten sensitive tummy to digest and their made with whole grains and are nutritious. Healthy and the family likes them means it’s a no brainier, and keeping the freezer stocked makes my life so much easier!

I actually ran out of crusts a couple weeks ago and ended up using one of Angelic Bakehouse’s Sprouted Wraps, the package I thought was pizza crusts, and it was good but not the same as I missed the crunchy crust with the smooth and creamy toppings.

Whether you’re trying to eat healthier or just looking for a delicious quick meal this Spinach Garlic Flatzza Pizza is a must try! If you don’t like it let me know and I’ll be right over to eat it for you! Haha. I used dairy free ricotta and mozzarella but you can use regular too.

I’ll be enjoying my Spinach Garlic Flatzza Pizza tonight for Meatless Monday with a glass of wine while watching The Bachelor! My favorite way to start the week and life it too short to wait for Friday!

Print Recipe

Spinach Garlic Flatzza Pizza

Quick, healthy, and delicious Spinach Garlic Flatzza Pizza make any night a good night for pizza! Made with Angelic Bakehouse Sprouted Flatzza Pizza Crust they're vegan friendly and perfect for lunch too.

Prep Time

5 minutes

Cook Time

10 minutes

Servings

single serve pizza

Ingredients

• 1 buddy single size Angelic Bakehouse Flatzza Sprouted Buddy Pizza Crust*
• 1/4 c ricotta cheese (used dairy free, can sub regular)
• 1/4-1/2 tsp sea salt
• 4-5 oz baby spinach can also sub frozen see notes
• 1 clove garlic
• 1 tsp avocado or olive oil, or I prefer spray* (if using fresh spinach)
• 1-2 oz shredded fresh mozzarella or already shredded mozzarella cheese (used dairy free, can sub regular)

Prep Time 5 minutes Cook Time 10 minutes Servings single serve pizza Ingredients 1 buddy single size Angelic Bakehouse Flatzza Sprouted Buddy Pizza Crust* 1/4 c ricotta cheese (used dairy free, can sub regular) 1/4-1/2 tsp sea salt 4-5 oz baby spinach can also sub frozen see notes 1 clove garlic 1 tsp avocado or olive oil, or I prefer spray* (if using fresh spinach) 1-2 oz shredded fresh mozzarella or already shredded mozzarella cheese (used dairy free, can sub regular)

Instructions

1. If baking in the oven, and not an air fryer, preheat oven to 400F.
2. Heat skillet over medium-high heat, I prefer cast iron, and spray or add a small amount of avocado or olive oil.
3. Add fresh spinach, or thawed and drained frozen spinach, grate in peeled garlic clove and sauté until just wilted. IF USING FROZEN YOU CAN SKIP THIS STEP and just grate in peeled garlic clove to the thawed drained spinach but I like to heat it up a little and sauté with the garlic instead of just stirring it in.
4. Place Angelic Bakehouse Sprouted Flatzza Pizza Crust on a baking sheet (air fryer baking sheet).
5. Spread ricotta cheese on the pizza crust almost out to the edge, sprinkle with sea salt. If adding a splash of milk to make ricotta creamier (see notes) you can also stir in the salt before spreading.
6. Top with sautéed garlic spinach, being sure to tilt the pan to drain any excess moisture.
7. Sprinkle with mozzarella cheese.
8. Place pizza in the oven for 7-10 minutes, or if air frying 375F using convection setting for about 5-8 minutes. I like to cook it a little lower in the air fryer to get the cheese nice and bubbly and crust edges not to brown (375F for about 7 minutes).
9. Carefully slice and enjoy!

Recipe Notes

I used dairy free plant-based cheese. Sometimes the ricotta is a little drier and I'll add in a splash of unsweetened plain non dairy milk to make it a little creamier. A trick for non dairy/vegan fresh mozzarella is keep it in the freezer, it shreds easier straight from the freezer and keeps longer. If desired you can use frozen spinach, just be sure to defrost and squeeze out extra liquid.

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