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.
Servings 2 (1 large pizza)
Calories 598kcal
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.
Nutrition
Calories: 598kcal | Carbohydrates: 38g | Protein: 53g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 290mg | Sodium: 2300mg | Potassium: 576mg | Fiber: 3g | Sugar: 7g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 628mg | Iron: 4mg