Cottage cheese flatbread pizza
The viral two-ingredient crust of blended cottage cheese and eggs baked golden, then topped like a pizza, gluten-free with about 30 grams of protein a serving.
- 65 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.04 a serving
- 360 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup cottage cheese
- 2 large eggs
- ⅓ cup pizza sauce
- ¾ cup shredded mozzarella
- 3 mini sweet peppers, thinly sliced
- 1 tbsp fresh basil, torn (optional)
From your pantry
- 1 tsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
Each serving has about 360 calories, 30 g protein, 12 g carbs and 21 g fat, and costs about $2.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F. Line a with and brush it with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dolly’s tip: Parchment is a must here. On a bare pan, the crust sticks for good.Blend the cottage cheese, eggs, Italian seasoning and garlic powder until completely smooth.
Dolly’s tip: No blender? Whisk as hard as you can. A few tiny curds are fine.Pour it onto the and spread it into a thin rectangle about 10 by 12 inches.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
35 to 40 minutes, until and dry to the touch, with no wet spots in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 37 min 30 sec
Dolly’s tip: It should lift off the parchment in one piece. If the middle is still soft, give it 5 more minutes.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn the oven up to 425°F. Spread the pizza sauce over the crust and top with the mozzarella and peppers.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
8 to 10 minutes, until the cheese is and browned in spots.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 9 min
Cut into squares with a pizza cutter or knife and scatter the basil on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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