This high protein cottage cheese pizza is everything you want in a slice. It’s pretty sturdy, cheesy, crisper on the edges, soft in the center, and actually satisfying. No falling apart, no soggy middle, and definitely no “this tastes healthy” energy. Just a really good pizza that happens to be gluten-free, lower carb, and packed with protein.
Servings 4
Ingredients
- Crust
- 1 cup 2% cottage cheese
- 2 large eggs
- 1/3 cup chickpea flour
- 1/4 cup tapioca flour
- 2 tbsp almond flour or oat flour
- 1 tbsp olive oil or avocado oil
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt
- Toppings
- 2/3 cup marinara sauce
- 2/3 cup shredded mozzarella cheese
- Optional: sliced tomatoes
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add all crust ingredients to a food processor.
- Blend until completely smooth and thick but still spreadable.
- Let the batter sit for 2–3 minutes to hydrate the chickpea flour.
- Pour onto parchment and spread into a thin 9–10 inch circle.
- Bake for 18 minutes, until set and lightly golden.
- Carefully flip the crust.
- Add marinara, mozzarella, and tomatoes right away.
- Return to oven and bake for 10–12 minutes, until the cheese is melted and bubbly.
- Cool slightly, slice into 8 pieces, and enjoy.
Notes
Macros (estimated)
Serving size: 2 slices (pizza makes 8 slices)
~275 calories
~16–17 g protein
~22–23 g carbs
~11–12 g fat
~16–17 g protein
~22–23 g carbs
~11–12 g fat