Ingredients
1 ½ cups (340g) cottage cheese, small curd, drained
1 large egg
½ cup (60g) oat flour (certified gluten-free if needed)
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning
¼ teaspoon salt
Pinch black pepper
2 tablespoons grated Parmesan cheese (optional, for extra flavor)
Instructions
1. 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2. In a blender or food processor, combine drained cottage cheese and egg. Blend until completely smooth.
3. 3. Add oat flour, garlic powder, Italian seasoning, salt, pepper, and optional Parmesan. Blend until thick and uniform.
4. 4. Pour batter onto prepared baking sheet. Spread into a 10-12 inch circle or rectangle, about ¼ to ½ inch thick.
5. 5. Pre-bake for 20-25 minutes, until golden brown and firm to the touch.
6. 6. Remove from oven. Spread pizza sauce evenly, top with shredded mozzarella and desired toppings.
7. 7. Return to oven and bake for another 8-12 minutes, until cheese is melted and bubbly and crust is crisp.
8. 8. Cool on baking sheet for 5-10 minutes before slicing. Serve immediately.
Notes
For a crispier crust, drain cottage cheese in a fine-mesh sieve for 15-20 minutes before blending. Do not skip pre-baking; it ensures a sturdy base. Avoid overloading with wet toppings to prevent sogginess. To make keto-friendly, substitute oat flour with fine almond flour (start with 1/3 cup and adjust if needed). Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg