VG Vegetarian

Spinach Artichoke Gorgonzola Pizza

Prep: 10Cook: 32Total: 42



  • 8 egg whites
  • 1/4 cup coconut flour
  • 1/2 cup almond flour/meal
  • 1/4 cup flax seed meal
  • 2 t. baking powder
  • 1 t. sea salt
  • 1 t. pyrue stevia sweetener
  • 1/2 t. garlic powder
  • 1/2 t. onion powder
  • 1 sprig rosemary, coarsely chopped
  • 1/8 cup whole flax seeds


  • 1 cup chopped frozen spinach, thawed and excess liquid squeezed out
  • 14 oz. artichoke hearts, drained and coarsely diced
  • 4 oz. gorgonzola crumbles
  • 1/2 cup walnuts, chopped


  1. Preheat oven to 350F.
  2. Mix together the egg whites, coconut flour, baking powder, almond flour, flax meal, sea salt, sweetener, garlic powder, and onion powder. Whisk it together and let sit for five minutes.
  3. After the five minutes, fold in the whole flax seeds and rosemary.
  4. On a baking sheet lined with parchment paper, pour the dough. It should be sticky, but still kinda gooey. With a spatula, spread out the dough to make a large rectangle. Mine was about 1/2″ thick.
  5. Bake for 20 minutes with your rack on the last rung of the oven.
  6. While the crust is cooking, place gorgonzola in a microwave safe bowl. Heat for about 1 minute, or until melted. You can also do this stovetop over medium heat and stirring often. Mix in the artichoke hearts, spinach, and walnuts until coated.
  7. After 20 minutes, pull the crust out. Spread the toppings on the pizza and bake for an additional 10 minutes.
  8. Finally, broil on high for 2 minutes to brown/crisp things up.


  • You can make it thinner or thicker depending how you like it. I thought the 1/2″ was perfect because it definitely rises a bit!
  • When you first pull the crust out after 20 minutes, it may appear puffy. The weight of the toppings will sink the crust down a bit.

Nutrition Info:

  • Serving Size: 4
© The Toasted Pine Nut