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–+ servings

Cottage Cheese Pizza Crust No Flour: Guilt-Free Slice Delight

Enjoy a guilt-free pizza night with this Cottage Cheese Pizza Crust No Flour that's packed with protein and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Cottage Cheese use low-fat for a lighter option
  • 2 large Eggs help bind the ingredients together
  • 1/2 cup Grated Parmesan Cheese or substitute with nutritional yeast for a dairy-free option
  • 1 teaspoon Oregano add fresh herbs for enhanced taste
  • 1 teaspoon Garlic Powder or use fresh minced garlic
  • 1/2 teaspoon Salt adjust to taste
  • 1 teaspoon Baking Powder helps the crust rise
Optional Toppings
  • 1/2 cup Tomato Sauce homemade for fresher taste
  • 1 cup Fresh Vegetables like bell peppers, mushrooms, or spinach
  • 1 cup Mozzarella Cheese classic for melty goodness
  • 1/4 cup Fresh Basil add after baking

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Combine the cottage cheese, eggs, Parmesan, and seasonings in a mixing bowl. Mix until uniform.
  3. Spread the mixture onto the baking sheet into a rectangular or circular shape, about half an inch thick.
  4. Bake for 20-25 minutes until edges are golden brown and center is firm.
  5. Let the crust cool slightly before adding tomato sauce, vegetables, and mozzarella cheese. Return to oven for an additional 10-15 minutes.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 5gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store leftover crust in an airtight container for up to 4 days, or freeze between layers of parchment paper for up to 3 months.

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