Prepare the pizza dough according to package instructions. Note: you will only need half of the dough for the pizza, so wrap the other half in plastic wrap and refrigerate or freeze it for future use.

Preheat the oven to 450 degrees F.

Sprinkle some gluten-free flour on a baking sheet and roll out the pizza dough to desired thickness.

Bake the crust (without toppings) until firm and golden brown on the edges, about 10 minutes.

Remove crust from the oven and allow it to cool slightly. Reduce oven temperature to 425 degrees F.

Add the prosciutto to a small saute pan and heat to medium-high. Cook until prosciutto is crispy, about 5 minutes. Use a slotted spoon to transfer the prosciutto to a plate.

Saute the spinach until wilted in the same pan you used to cook the prosciutto, about 3 minutes.

Spread the pizza sauce over the pre-baked crust. Evenly distribute the prosciutto and spinach, followed by the mozarella cheese, sun-dried tomatoes, artichoke hearts, and pine nuts.

Bake pizza until cheese is melted and golden brown, about 12 to 16 minutes.

Allow pizza to cool slightly before slicing large pieces with a pizza slicer. Enjoy!