High-Protein Mini Greek Pizzas
These high-protein mini Greek pizzas are chewy, crisp-edged, and loaded with fresh Mediterranean flavors on a cottage cheese–based crust that actually satisfies. They’re snackable, protein-packed, and dangerously easy to eat straight off the pan.
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I’ve been making these mini cottage cheese pizzas on repeat lately because they check all my boxes.
I love pizza, and I’m constantly dreaming up ways to make it something I can eat more often without feeling like I’ve completely gone off the rails.
Over time, that’s turned into a full-on pizza experiment era. Protein-packed pizza bites. Mini pepperoni pizzas with cottage cheese crust. Pizza with no crust at all. Pepperoni pizza rice paper spirals. Sweet potato pepperoni hot honey pizza. The list keeps growing.
The first time I made these, I went classic pepperoni because when in doubt, always pepperoni. But I was craving something lighter and a little more summery, so I started playing around with toppings.
That’s how these high-protein mini Greek pizzas came to life.
Think juicy tomatoes, briny olives, red onion, and a few salty crumbles of feta, all piled onto a simple, high-protein crust made with cottage cheese. The kind of pizza that feels fresh but still hits the spot.
The crust is where the magic really happens. It comes together fast, has that chewy-crisp bite you want in a pizza base, and packs enough protein that I don’t feel bad when I somehow eat the entire batch standing over the counter.
Which has happened. More than once.
These little guys will take whatever toppings you’re in the mood for. Greek-style, pepperoni, leftover roasted veg, hot honey and ricotta. Mix, top, bake, and snack.
Why these mini Greek pizzas work
Blending cottage cheese and eggs creates a sturdy, protein-rich base that bakes up chewy and crisp without yeast or resting time. A small amount of flour gives structure, baking powder adds lift, and the high oven temperature sets the crust quickly so it holds up to toppings without getting soggy.
"How fun are these!!"
The mini size makes them fun for dinner, but it makes the leftovers perfect for lunch or snack portions too. We didn't have leftovers though...my hungry boys devoured these.
High-Protein Mini Greek Pizzas
Equipment
- Blender or immersion blender
- Parchment Paper
Ingredients
For the crust
- 2 cups cottage cheese
- 4 large eggs
- 1 cup oat flour or almond flour plus more as needed
- 1 teaspoon baking powder
- ½ teaspoon salt
For the toppings
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- ¼ cup tomato sauce or pizza sauce
- ¼ cup diced tomato
- ¼ cup diced red onion
- ¼ cup hot peppers
- ¼ cup pitted olives chopped
- ¼ cup crumbled feta
- 2 tablespoons dried oregano
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add the cottage cheese and eggs to a bowl and blend until smooth using an immersion blender, or transfer to a blender.
- Stir in the flour, baking powder, and salt until fully combined. The mixture should be thick but scoopable. Add a little more flour if it feels too loose.
- Spoon the batter into 6 rounds on the prepared baking sheet. Use the back of a spoon to gently flatten and shape into mini pizza bases.
- Spread a small amount of pizza sauce over each base, then top with mozzarella, cheddar, tomatoes, red onion, hot peppers, olives, feta, and oregano.
- Bake for 15 to 20 minutes, until the crusts are set and lightly golden.
- Let cool for a few minutes before serving to allow them to firm up.
Notes
- These store well in the fridge or freezer and reheat beautifully.
- If the batter spreads too much, add an extra tablespoon or two of flour to thicken it.
- Swap toppings based on what you have. Pepperoni, roasted vegetables, or hot honey and ricotta all work great.
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