Cottage Cheese Flatbread Pizza (Print version)

Cottage cheese flatbread topped with mozzarella, tomatoes, olives, spinach, and basil for a protein-rich meal.

# What You'll Need:

→ Flatbread Base

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup oat flour or finely ground rolled oats
04 - 1/4 cup grated Parmesan cheese
05 - 1/4 teaspoon salt
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried oregano

→ Pizza Toppings

08 - 1/2 cup pizza sauce
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup sliced cherry tomatoes
11 - 1/4 cup sliced black olives
12 - 1/4 cup baby spinach leaves
13 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a blender or food processor, process cottage cheese until completely smooth.
03 - In a mixing bowl, combine blended cottage cheese, eggs, oat flour, Parmesan, salt, garlic powder, and oregano. Mix to form a thick batter.
04 - Divide batter evenly. Spoon each portion onto prepared baking sheet; spread into oval or round shapes about 1/4 inch thick.
05 - Bake for 15 minutes, or until flatbreads are firm and lightly golden.
06 - Remove flatbreads from oven. Spread pizza sauce evenly on each base. Top with mozzarella, cherry tomatoes, black olives, spinach, and additional toppings as desired.
07 - Return pizzas to oven and bake for 5 minutes, or until cheese is melted and bubbly.
08 - Garnish with fresh basil, slice, and serve warm.

# Expert Advice:

01 -
  • It gives you the feeling of eating pizza without the heaviness afterward—like a secret hack for weeknight cravings.
  • The cottage cheese flatbread always surprises people with its tender bite and subtle cheesy flavor.
02 -
  • Not lining your baking sheet means the crust can stick and break—learned the hard way on my first try.
  • Blending cottage cheese until silky changes everything; I used to skip this and ended up with uneven bases.
03 -
  • Whip the cottage cheese and eggs together first for the fluffiest base.
  • Brushing the crust lightly with olive oil before topping adds depth and prevents soggy edges.
Go back