Yields: 1 Medium Pizza | Prep time: 10 mins | Cook time: 20-25 mins
Additional Ingredients (Toppings)
- Garlic: 2 cloves, minced (or 1 tsp garlic powder in the crust).
- Spinach: 1 cup fresh baby spinach, roughly chopped.
- Cheese: ½ cup shredded mozzarella or parmesan.
- Optional: Red pepper flakes for heat or a drizzle of olive oil.
Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet or pizza stone with parchment paper (essential for cottage cheese crusts to prevent sticking).
- Blend the Base: For a smooth “dough,” blend the cottage cheese and eggs until liquid. Stir in the almond flour, baking powder, and salt until a thick batter forms.
- The First Bake: Spread the mixture onto the parchment paper into a circle or rectangle (about ¼ inch thick). Bake for 12–15 minutes until the edges are golden and the center is firm.
- Add Toppings: Remove from the oven. Layer your minced garlic, fresh spinach, and mozzarella over the crust.
- Final Melt: Return to the oven for another 5–8 minutes until the cheese is bubbly and the spinach is wilted.
Pro-Tips for the Best Crust
- Dry it out: If your cottage cheese is very watery, strain it through a fine-mesh sieve for 5 minutes before blending to avoid a soggy crust.
- Texture Choice: Using almond flour (as you noted) keeps it keto-friendly and adds a nutty richness. If you switch to oat flour, the crust will be slightly more “bread-like” and fluffier.
Since you enjoy making high-protein versions of classics, would you like me to suggest a high-protein “dessert pizza” idea using a similar base?
