These little pizzas swap wheat dough for a base of blended cottage cheese, eggs, and almond flour, so each round carries more protein than a standard slice. Blending the cottage cheese with the eggs until smooth is the step that matters: the curds vanish into the batter, giving you a light base that holds its shape with no kneading. Spoon it into small circles, add pizza sauce, mozzarella, and a few pepperoni slices, then give them about 20 minutes at 180°C (350°F); they are ready when the cheese has gone bubbly across the top. Cheddar can stand in for the mozzarella, and the almond flour keeps everything gluten-free.
Instructions
- 1
Crack the eggs into a blender, add the cottage cheese, and blend for a few seconds until smooth. This is where the protein base comes from — the eggs bind everything and keep the dough light.
- 2
Pour the blended mix into a bowl, add the almond flour, baking powder, and salt, and stir until you have a thick batter that holds its shape.
- 3
Spoon small rounds onto a parchment-lined sheet pan with a little space between each — they spread slightly but settle into neat circles.
- 4
Top each round with a thin layer of pizza sauce, then shredded mozzarella (or cheddar), a few pepperoni slices, and a pinch of oregano.
- 5
Bake at 180°C / 350°F for about 20 minutes, until the cheese is melted and bubbling.
20:00
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Frequently Asked Questions
What makes it high-protein?
The base is cottage cheese and eggs blended smooth, with almond flour for structure — far more protein and fewer carbs than a flour dough.
Is it gluten-free?
Yes — almond flour replaces wheat flour, so the base is gluten-free. Check your baking powder and toppings too if you need it strictly so.
Can I make one big pizza?
Yes — spread the batter into one round instead of small ones; add a few minutes to the bake and make sure the centre sets before the topping over-browns.