My partner loves pizza, and he lived in New York for a long time, so I have been wanting to re-create this recipe for him.
I’m lucky I have a partner who allows me to experiment so much with food.
This particular recipe is protein-filled and is very healthy. It’s gut-friendly in many ways.
This breakfast is perfect for anyone looking to increase their protein intake, follow a low-carb lifestyle, or just loves pizza.
Plus, if you’ve got picky eaters or are cooking for one, this comes together quickly and still feels indulgent.
Please note I’m adding variations and substitutions after the recipe.
This comes together in under 50-ish minutes.
Let’s dive in!
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Tips for an Extra Tasty Pizza
- Use full-fat cottage cheese for a richer flavor and creamier base. This one from Good Culture is my go-to for both taste and texture.
- Don’t skip the resting period after baking the base—it gives it time to set up and become crispier.
- Add a touch of smoked paprika or truffle oil to the sauce before spreading it for a gourmet twist.
- A pizza stone like this one helps give the base an extra crunch. Preheat it in the oven before placing your tray on top.
Cottage Cheese Flatbread Pizza – Healthy & Protein-Filled
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes45
minutesIngredients
- For the flatbread base:
1 cup cottage cheese (use full-fat for best flavor and texture)
2 eggs
¼ cup grated parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ cup almond flour/gluten-free flour
- For the toppings:
⅓ cup pizza sauce (homemade or store-bought)
½ cup shredded mozzarella
8–10 slices turkey pepperoni or regular
Fresh chopped chives or basil for garnish
Optional: red chili flakes, black pepper, crushed garlic
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a food processor or blender, combine the cottage cheese, eggs, parmesan, garlic powder, onion powder, oregano, and almond flour. Blend until smooth—this will be your flatbread “dough.” Pour the mixture onto the parchment-lined tray and spread it into a round or rectangular base using a spatula. Bake for 35-40 minutes or until golden brown and edges are crispy. The base should lift easily from the parchment when ready.
- Once the base is cooked, remove it from the oven and allow it to cool slightly (5–7 minutes). This helps it firm up further and ensures it won’t get soggy under the toppings. Spread a thin layer of pizza sauce over the surface, sprinkle with mozzarella, and layer on the pepperoni. Feel free to add veggies like sliced bell peppers or mushrooms here if you’d like. Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
- Take the pizza out and let it rest for 2–3 minutes before slicing. Top with chopped chives, chili flakes, or fresh basil. Serve with your favorite dips—ranch, hot sauce, or a garlic yogurt sauce pair beautifully. Enjoy it as a quick dinner, a post-workout meal, or even cut into strips for a party appetizer.
- You can make this dish once a week, especially if you love pizza!
Variations & Substitutions
For a dairy-free version, swap cottage cheese with a vegan cottage-style spread and use dairy-free cheese.
Add toppings like olives, jalapeños, mushrooms, or caramelized onions for extra flavor.
Try BBQ sauce instead of marinara and use grilled chicken for a BBQ chicken version.
Sub almond flour with oat flour or coconut flour if you’re not low-carb.
Make it vegetarian by skipping pepperoni and loading up on roasted veggies.
If you’re a fan of pizza, I promise you that you will enjoy the taste of this one! And if you have more ideas of these recipes you’d like to see, leave a comment on the blog!
I hope this recipe brings as much happiness to your kitchen as it does to mine.
Give it a try, and don’t forget to experiment with the variations to make it truly your own.
If you do make this, I’d love to hear how it turned out—let me know in the comments or share your version on social media!
