High Protein Cottage Cheese Pizza Crust

About This Recipe

A 40g-protein pizza crust made from cottage cheese, eggs, and flour. Low-carb friendly, gluten-free adaptable, kid-approved. Macros are for HALF the pizza (2 slices per serving).

Ingredients

• 1 cup Cottage cheese (low-fat, small curd)
  Small curd works best; large curd will work but texture varies. Strain excess water if using large curd.
• 2 Large eggs
• 1/4 cup All-purpose flour
  Can substitute oat flour, whole wheat, spelt, or gluten-free flour
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1/2 tsp Dried oregano
  Sub Italian seasoning if needed
• 1/2 cup Pizza sauce or marinara
• 3/4 cup Low-fat mozzarella or pizza cheese blend
• 2 oz Turkey pepperoni
  Sub any pepperoni, or skip for vegetarian
• 1 Tbsp Grated parmesan (optional, garnish)
• to taste Black pepper
  Optional

Instructions

1. Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. If using parchment, spray with cooking spray to prevent sticking.
2. In a large bowl, combine the cottage cheese, eggs, flour, onion powder, garlic powder, and dried oregano. Add a pinch of black pepper if desired.
3. Stir with a spatula until fully combined — no need to blend. You want a smooth texture that holds together but isn't sticky. If too sticky, add more flour 1 tbsp at a time.
4. Transfer the mixture onto the prepared sheet pan. Use a spoon or spatula to spread into a round circle about 1/4 to 1/2 inch thick. Do NOT spread too thin or it will be flimsy.
5. Bake for 25-30 minutes until slightly golden brown. Remove from oven and let it sit for 1-2 minutes — this lets the crust settle so the sauce doesn't make it soggy.
6. Spread the pizza sauce evenly over the baked crust.
7. Top with shredded cheese and turkey pepperoni (or your choice of toppings).
8. Bake again for 5-7 minutes until cheese is fully melted and bubbly.
9. Garnish with grated parmesan or chili flakes. Cut into 4 slices total. Serving = 2 slices per person.