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
Calories 220kcal
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
- Different cottage cheese brands have different liquid content, so you may need to add more flour to the recipe depending on what type of cottage cheese you use. We're going for thick but scoop-able dough.
- 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.
Nutrition
Serving: 1 pizza | Calories: 220kcal | Carbohydrates: 17g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 780mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 2mg