High-Protein Mini Greek Pizzas
Chewy, crispy-edged high-protein mini Greek pizzas made with a cottage cheese crust and loaded with fresh Mediterranean-inspired toppings.
Servings 6 mini 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.