Cottage Cheese Flatbread Pizza

The pitch is simple: pizza that actually fits a high-protein, low-carb diet. The crust is made entirely from cottage cheese, eggs, and Parmesan blended together. No flour, no dough, no kneading. You pour the batter onto a baking sheet, bake it into a firm base, then top it like any regular pizza. The result looks and pulls apart like the real thing.

Ingredients

• 1 cup cottage cheese
• 2 eggs
• 4 tablespoons Parmesan cheese
• Italian seasoning
• Low-carb pizza sauce
• Mozzarella cheese
• Pepperoni

Directions

1. Add the cottage cheese, eggs, Parmesan, and Italian seasoning to a blender. Blend for about 30 seconds until smooth.
2. Line a baking sheet with parchment paper. Spray the sheet first so the paper sticks, then spray the top of the paper so the crust releases cleanly.
3. Pour the blended mixture slowly onto the parchment paper and spread it out.
4. Bake at 350 degrees for 30 to 35 minutes. The base needs to firm up completely before you add toppings.
5. Remove from the oven. Spread pizza sauce over the crust, then layer on mozzarella cheese and pepperoni.
6. Return to the oven for another 5 to 10 minutes, until the cheese melts and the pepperoni edges start to crisp.

Key Takeaways

• The blender does all the work. Cottage cheese, eggs, Parmesan, and seasoning go straight in and blend into a pourable batter. There is no mixing by hand or working a dough.
• Spray both sides of the parchment paper. One spray keeps the paper flat against the baking sheet. The second keeps the crust from sticking to the paper. Small detail, but it prevents the whole thing from tearing apart.
• Two-stage bake is essential. The crust bakes alone first for 30 to 35 minutes to set up and hold its shape. Toppings go on only after the base is solid. Skipping this step would leave you with a soggy mess under the sauce.
• It holds together when you pick it up. The finished pizza has enough structure to slice and eat by hand, which is the real test for any pizza alternative.