Mini Pizzas with Cottage Cheese Crust
High-protein mini pizzas made with a cottage cheese crust. Easy, customizable, and perfect for quick dinners or meal prep.
Servings 6 mini pizzas
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 mini pepperoni or chopped regular pepperoni
- ¼ cup tomato sauce or pizza sauce
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 with a stick blender until smooth.
- Stir in the flour, baking powder, and salt until combined. The batter should be thick but scoopable. Add a little more flour if needed.
- Spoon the batter into 6 small rounds on the prepared baking sheet. Use the back of a spoon to flatten and shape into mini pizza bases.
- Spoon pizza sauce over each base, then top with mozzarella, cheddar, and pepperoni.
- Bake for 15–20 minutes, until set and lightly golden.
- Let cool for a few minutes to firm up, then serve.
Notes
- Letting the pizzas cool slightly helps the crust set before eating.
- These store well in the fridge or freezer and reheat beautifully in the oven or air fryer.
- Swaps: These pizzas are naturally gluten-free, as the recipe calls for almond flour. To make them dairy-free, swap dairy-free cottage cheese and cheese alternatives.