Description
This cottage-cheese flatbread pizza gives you all the comfort of a classic pie with fewer carbs. A whiz of cottage cheese and eggs makes a tender, crispy base flavored with Italian herbs — then you pile on sauce, melty cheese, and pepperoni (or whatever you like). It’s fast to prep, great for batch cooking, and a hit with kids and grown-ups alike.
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- A pinch black pepper
- 1 teaspoon Italian seasoning blend
- 2/3 cup pizza sauce
- 3.5 oz grated cheese (Gouda, Edam, or mozzarella)
- 2 oz pepperoni (or preferred topping)
Instructions
- Heat your oven to 350°F (180°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
- In a blender or food processor, combine the cottage cheese, eggs, garlic powder, salt, pepper, and Italian seasoning. Process until the mixture becomes smooth and homogenous.
- Spread the blended batter onto the prepared sheet, shaping it into a thin, even circle about the size you want for your flatbread. Smooth the surface with a spatula.
- Bake the crust for roughly 30 minutes, or until the edges take on a light golden color and the center looks set.
- Remove the pan, crank the oven up to 400°F (200°C), and evenly spoon the pizza sauce over the pre-baked crust. Sprinkle on the grated cheese and arrange the pepperoni slices.
- Return to the oven and bake another 8–10 minutes, until the cheese is bubbling and lightly browned. Let cool a couple minutes, slice, and serve.
Notes
- For the silkiest crust, blend the cottage cheese until completely smooth.
- Don’t overload with toppings; keep them light so the crust stays crisp.
- If you prefer an air-fryer, pre-bake the base there at 350°F for 12–15 minutes, then top and finish for 5–7 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg