Oh, cottage cheese on pizza—who would’ve thought? It’s like discovering a hidden gem in your backyard. You get that creamy, tangy twist that surprises your taste buds and makes you wonder why you didn’t try it sooner.
I remember the first time I bit into this unexpectedly delightful combo, it was like meeting an old friend with a new story. This pizza is a revelation—healthy yet indulgent, simple but sophisticated, and just the right amount of “what on earth am I tasting?
Steps
- Preheat your oven to 350°F and cover a baking sheet with parchment paper.
- In a large bowl, combine cottage cheese, eggs, flour, onion powder, garlic powder, and dried oregano. Add black pepper if you wish, then stir with a spatula until the mixture is smooth.
- Pour the mixture onto the prepared baking sheet and use a spoon or spatula to shape it into a circular form. Ensure the layer is not too thin.
- Bake the crust for 25-30 minutes until it turns a light golden brown. Once done, remove it from the oven and let it rest for 1-2 minutes.
- Evenly spread pizza sauce over the baked crust.
- Sprinkle shredded cheese over the sauce, followed by the turkey pepperoni.
- Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese melts completely. Garnish with grated parmesan or chili flakes before serving.
Ingredients
- 1 cup low-fat small curd cottage cheese
- 2 large eggs
- 1/4 cup all-purpose flour (or flour of your choice)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/2 cup pizza sauce or marinara
- 3/4 cup low-fat pizza cheese blend or shredded mozzarella
- 2 ounces turkey pepperoni
- 1 tablespoon grated parmesan (optional for garnish)
- Black pepper (optional)
Nutritional Values
Calories: 421kcal | Carbohydrates: 28g | Protein: 40g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 258mg | Sodium: 1617mg | Potassium: 624mg | Fiber: 2g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 510mg | Iron: 4mg
FAQ
- Can I omit the seasonings?
- Absolutely. The crust will still turn out fine without any seasonings. They simply add flavor, so if you’re missing any, it’s okay to skip them.
- Is large curd cottage cheese suitable for this recipe?
- While it’s possible to use large curd cottage cheese, the texture might differ slightly. I recommend straining any excess liquid and possibly pulsing the cottage cheese a bit for a smoother consistency.
- Can almond flour be substituted for regular flour?
- Yes, almond flour can be used as an alternative, although I haven’t personally tried it. Be aware that the crust may be softer and more moist, so adjust your expectations accordingly.
- What type of flour is recommended?
- Any flour, such as all-purpose, oat, or whole wheat, can be used. For those with gluten sensitivities, gluten-free flour is a great option.
- Is it possible to make this crust without flour?
- Yes, you can omit the flour for a lower-carb version, but note that the texture will be less firm and more moist. However, it does work, as I have tried it myself.
Tips
- Consider using small curd, low-fat cottage cheese for the crust, as it helps achieve a smoother texture. If you opt for large curd, strain it to remove excess water for better consistency.
- Feel free to experiment with different types of flour, such as all-purpose, oat, or whole wheat. For gluten-free options, substitute with gluten-free flour, keeping in mind that texture may vary.
- Allow the crust to cool for a minute or two after baking before adding the sauce. This helps the crust to set and makes it easier to spread the sauce evenly.
- If you’re aiming for a low-carb version, you can skip the flour. Be aware that this will result in a softer and more moist crust that may not be as firm as the original recipe.
Equipment
- Sheet Pan – A flat, rectangular metal pan used for baking.
- Parchment Paper – Non-stick paper used in baking and cooking to prevent sticking and make cleanup easier.
