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high protein mini greek pizza with olives and red pepper flakes
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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.
Prep Time 10 minutes
Cook Time 20 minutes
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.