High-Protein Pizza
Per serving (1 slice (1/4 of the pizza))
Full nutrition
| Calories | 390 |
|---|---|
| Protein | 25g |
| Carbs | 42g |
| Fat | 13g |
| Fiber | 2g |
I skip yeast and rise time entirely here. The crust is just blended cottage cheese and self-rising flour, worked into a dough by hand and baked before it ever sees toppings. It comes out crisp at the edges, not doughy in the middle, which is the part regular high-protein crusts usually get wrong. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Pizza
Ingredients
Instructions
- Preheat the oven to 425°F and line a baking sheet or pizza pan with parchment paper.
- Blend the cottage cheese in a blender or food processor until completely smooth, with no visible curds, about 30 seconds.
- In a large bowl, stir the blended cottage cheese, self-rising flour, and salt together until a shaggy dough forms. Finish bringing it together with your hands.
- Turn the dough out onto the parchment and press or roll it into a round or rectangle, about 1/4 inch thick.
- Par-bake the crust for 12 to 15 minutes, until it's set and lightly golden at the edges.
- Remove from the oven, spread with marinara, top with mozzarella and your chosen toppings, and sprinkle with oregano.
- Return to the oven for another 8 to 10 minutes, until the cheese is melted and bubbling.
Notes
- I blend the cottage cheese thoroughly before mixing it into the dough. Any curds left whole turn into odd pockets in the baked crust instead of disappearing into it.
- I par-bake the crust before adding toppings. Skipping that step is the main reason a cottage cheese crust ends up soggy in the middle instead of crisp at the edges.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 25g |
| Carbs | 42g |
| Fat | 13g |
| Fiber | 2g |
Storage
Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a hot oven or skillet rather than the microwave to keep the crust from turning soft.
FAQ
Can I make the crust ahead of time?
Yes. Par-bake it, let it cool completely, then refrigerate for up to 5 days or freeze for a couple of months. Add toppings and finish baking straight from cold.
Can I use low-fat cottage cheese instead of full-fat?
Yes, it works, though full-fat gives a richer flavor and a slightly better texture once baked. Low-fat is a fine swap if that’s what’s in the fridge.
Why did my crust turn out gummy in the middle?
Almost always an under-baked par-bake step. Give the crust the full 12 to 15 minutes before adding sauce and toppings, even if the edges look done sooner.
Looking for more vegetarian high-protein meals: the high-protein mac and cheese uses a similar cottage-cheese-forward approach in a completely different direction.