Cottage Cheese Flatbread Pizza

A crispy, flourless Cottage Cheese Flatbread Pizza made from blended cottage cheese, eggs, and Parmesan, topped with marinara, mozzarella, and turkey pepperoni. Low-carb, gluten-free, and high in protein.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 2 servings

Course: Lunch

Cuisine: Italian-American

Calories: 380

Ingredients Method Notes

Ingredients

Flatbread crust

1 cup cottage cheese 226 g, 2% or 4%
2 large eggs
1/4 cup finely grated Parmesan 20 g
1 tsp Italian seasoning
1/4 tsp garlic powder
Pinch of kosher salt
1 tsp olive oil for the parchment

Toppings

1/3 cup no-sugar-added marinara or pizza sauce 80 ml
3/4 cup shredded low-moisture mozzarella 84 g
12 slices turkey pepperoni
Fresh basil and red pepper flakes to finish

Method

Blend: Heat the oven to 350°F (175°C). Blend the cottage cheese, eggs, Parmesan, Italian seasoning, garlic powder, and salt until completely smooth.
Bake the crust: Spread into a 10 x 12-inch rectangle, about 1/4 inch thick, on oiled parchment. Bake 35 to 40 minutes, until deep golden and dry on top.
Top: Raise the oven to 425°F (220°C). Cool the crust 5 minutes, flip if you like, then add a thin layer of sauce, the mozzarella, and pepperoni.
Finish: Bake 6 to 8 minutes, until bubbling. Rest 2 minutes, slice, and top with basil and red pepper flakes.

Notes

Avoid nonfat cottage cheese. It turns the crust rubbery and thin.
Use low-moisture mozzarella and a thick sauce to keep the crust crisp.
Always use parchment. The crust sticks to foil and a bare pan.

Kitchen Shortcut: Blend a double batch of batter and bake two crusts on two pans at once. Freeze the second one for next week's lunch.

Pro-Chef Tip: Sprinkle a little extra Parmesan over the batter before the first bake. It forms a lacy, frico-like crust that tastes like the crispy cheese edge of a deep-dish pan.

Nutrition is an estimate Per Serving, Half the Pizza.