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Gluten free, semi-homemade, Spinach and Artichoke Pizza

Gluten Free Spinach & Artichoke Pizza | Persnickety Plates

I’ve been on a little bit of a pizza making kick lately (see BLT Pizza & Bacon & Spinach Breakfast Pizza). When I shared my breakfast pizza on Mama Mary’s Facebook page, they graciously sent me some products to try out.

The crust I was sent was the Gluten Free Thin. I’m not new to gluten free diets – before I was diagnosed with Crohn’s, they first tested me for celiac disease. I have Wheat Belly in my “to read” stack.

Gluten Free Spinach & Artichoke Pizza | Persnickety Plates

So I’m a little familiar with what being gluten free entails, but honestly, I haven’t tried any gluten free products and I was a little nervous. I was expecting it to not taste good. I was wrong. It was really good. It was thin and crispy and not heavy in my belly.

Gluten Free Spinach & Artichoke Pizza | Persnickety Plates

When we were in Mexico, I ordered spinach & artichoke brick oven pizza quite a few times. This tasted just as good. I love the combination of spinach, artichokes, black olives, and feta. It comes together really quickly for a weeknight meal, especially if using a pre-made crust, and it’s a great meatless option.

Gluten Free Spinach & Artichoke Pizza | Persnickety Plates

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Spinach & Artichoke Pizza

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Gluten free, semi-homemade Spinach & Artichoke Pizza is perfect for a busy weeknight dinner!


  • Mama Mary’s Gluten Free Thin Crust
  • olive oil enough for brushing the crush
  • cup pasta sauce I used an organic tomato & basil
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup baby spinach
  • ½ cup artichoke hearts roughly chopped
  • ½ cup sliced black olives
  • cup crumbled feta I used reduced fat
  • garlic salt optional


  • Preheat your oven to 375 degrees.
  • Place your pizza crust on a baking sheet and brush with olive oil.
  • {I didn’t actually measure any of the ingredients listed above, they’re all approximations – eyeball it until it looks good to you}
  • Spread on the pasta sauce.
  • Top with shredded cheese, baby spinach, artichoke hearts, black olives, and crumbled feta.
  • Top with some more mozzarella cheese.
  • Sprinkle garlic salt around the edge of the crust, if you want, I think it gives it a nice flavor.
  • Bake for 8-10 minutes until cheese is melted and it starts to brown.
  • Let cool a few minutes before slicing.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Gluten Free Spinach & Artichoke Pizza | Persnickety Plates

Inspired by Wine and Glue 

Disclaimer: Mama Mary’s sent me the crust to review but the opinions are my own and honest. 
I was not otherwise compensated for this post. 

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  1. This recipe looks fabulous. I love to make pizza but sometimes I find myself making the same combinations. This is a great way to get your veggies and pack in the flavor! Krista @ A Handful of Everything