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Pepperoni Pizza with Cottage Cheese Crust

A high-protein pepperoni pizza made with a cottage cheese and egg-based crust. Crispy-edged, cheesy, and perfect for pizza night.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 1 large personal pizza

Equipment

  • Stick blender or blender

Ingredients

For the crust

  • 1 ½ cups cottage cheese
  • 3 large eggs
  • ¾ 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 spicy salami or pepperoni
  • ¼ cup tomato sauce or pizza sauce
  • Oregano and chili flakes to taste

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 it feels too loose.
  • Spoon the dough onto the prepared baking sheet and use the back of a spoon to shape it into a pizza round.
  • Spread the pizza sauce over the crust, then top with mozzarella, cheddar, and pepperoni. Finish with oregano and chili flakes.
  • Bake for 35–40 minutes, until set and lightly golden around the edges.
  • Let cool for a few minutes before slicing to help it firm up.

Notes

  • Letting the pizza cool slightly before slicing helps the crust set and keeps toppings in place.
  • For extra crisp edges, spread the dough a bit thinner at the perimeter.
  • Leftovers reheat well in the oven or air fryer.
  • Swaps: This recipe is gluten-free as is. To make it dairy-free, use dairy-free cottage cheese and cheese alternatives.