Cottage cheese flatbread pizza
A thin crust baked from blended cottage cheese and eggs, topped with tomato, mozzarella and mushrooms.
- Hands-on
- 12 min
- Total time
59 min, show breakdown
- Prep 8 min
- Cook 45 min
- Clean up 6 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $2.14
Per serving
- Calories
- 293
- Protein
- 28 g
- Fiber
- 1.8 g
- Net carbs
- 9.6 g
- Fat
- 16 g
High in (% Daily Value per serving): Selenium 64%, Riboflavin (B2) 57%, Vitamin B12 51%, Calcium 32%, Zinc 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 cup cottage cheese, 2% (226 g)
Same amount as: 240 mL.
2 large eggs (100 g)
Same amount as: about 2 medium, about 2 jumbo.
2 tbsp almond flour, blanched (14 g)
Same amount as: 30 mL.
¼ cup canned crushed tomatoes (60 g)
Same amount as: 60 mL, about ⅛ can.
1 tsp dried oregano (1 g)
Same amount as: 5 mL.
¼ tsp garlic powder (0.8 g)
Same amount as: 1 mL.
½ cup mozzarella, part-skim (56 g), grated
Same amount as: 120 mL.
½ cup mushrooms, sliced (35 g), thinly sliced
Same amount as: 120 mL.
2 tbsp fresh basil (5.2 g), leaves, to finish
Same amount as: 30 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. One sheet pan holds one crust for 2. For 4, bake two pans on separate racks and swap them halfway.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (250 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 293 | ||
| Total fat | 16 g | 20% | |
| Saturated fat | 6 g | 30% | |
| Cholesterol | 217 mg | 72% | |
| Sodium | 728 mg | 32% | |
| Total carbohydrate | 11 g | 4% | |
| Dietary fiber | 1.8 g | 7% | |
| Total sugars | 7 g | ||
| Net carbs† | 9.6 g | ||
| Protein | 28 g | 55% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 413 mg | 32% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 450 mg | 10% | |
| Vitamin A | 151 mcg | 17% | |
| Vitamin C | 3.6 mg | 4% | |
| Vitamin E | 2.7 mg | 18% | |
| Vitamin K | 16 mcg | 13% | |
| Thiamin (B1) | 0.1 mg | 8% | |
| Riboflavin (B2) | 0.74 mg | 57% | |
| Niacin (B3) | 1.5 mg | 9% | |
| Vitamin B6 | 0.26 mg | 15% | |
| Folate | 52 mcg | 13% | |
| Vitamin B12 | 1.2 mcg | 51% | |
| Magnesium | 54 mg | 13% | |
| Zinc | 2.4 mg | 22% | |
| Selenium | 35 mcg | 64% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F. Line the sheet pan with parchment paper.
Blend the cottage cheese, eggs, almond flour, half the oregano and the pepper until completely smooth.
Done looks like: Pourable batter, like thick pancake batter, with no curds. Pour it onto the parchment and spread it with the spatula into a thin rectangle about 5 mm (¼ in) thick.
Bake 30–35 minutes.
Done looks like: Golden brown all over, dry to the touch and firm in the middle. Edges darker and crisp. While it bakes, mix the crushed tomatoes with the garlic powder, the rest of the oregano and the salt.
Spread the sauce over the crust, leaving a thin border. Add the mozzarella and mushrooms. Bake 8–10 minutes.
Done looks like: Cheese melted and bubbling with a few brown spots. Scatter the basil over. Rest 2 minutes, then cut with a knife or pizza wheel.
Equipment
Blender $30–100
What to look for
- Handles frozen fruit without stalling
- Jar that is easy to take apart and rinse
Skip: Expensive high-speed blenders unless you blend every day. A personal blender works for one serving.
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Crust soft and eggy in the middle | Spread too thick, or not baked until dry before topping. | Spread it thin and bake until the center is firm and golden, not pale. |
| Crust sticks to the pan | No parchment, or baking paper that is not non-stick. | Use parchment paper and slide a thin spatula under the crust before topping. |
| Soggy under the toppings | Too much sauce or watery vegetables. | Use a thin layer of sauce. Slice mushrooms thin so their water cooks off. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use cottage cheese and mozzarella made from pasteurized milk. Bake until the crust is firm; eggs are cooked through when set.