Why You’ll Love This Recipe
I like this recipe because it’s both healthy and indulgent. The cottage cheese crust is easy to make and holds up surprisingly well while keeping things light and protein-rich. I enjoy the creamy, garlicky topping with spinach—it tastes fresh and savory without being heavy. This is the kind of recipe I turn to when I want something quick, wholesome, and pizza-like but without the carbs and gluten.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
-
½ cup cottage cheese
-
1 egg
-
¼ cup almond flour
For the topping:
-
½ cup cooked spinach, chopped
-
¼ cup shredded mozzarella
-
1 tsp minced garlic
Directions
-
I preheat my oven to 375°F and line a baking sheet with parchment paper.
-
I blend the cottage cheese, egg, and almond flour until smooth, then spread the mixture into a circle or rectangle about ¼ inch thick on the baking sheet.
-
I bake the crust for 15–20 minutes until golden and set.
-
I top the crust with chopped spinach, mozzarella, and garlic.
-
I return it to the oven for 5–7 minutes, until the cheese is melted and bubbly.
-
I let it cool slightly before slicing into bite-sized pieces or wedges.
Servings and timing
This recipe makes about 8 small bites. Prep time takes 5 minutes, and total cook time is about 25 minutes.
Variations
-
I sometimes add ricotta or feta for extra creaminess.
-
Fresh herbs like basil or oregano make a great addition.
-
I like topping it with sliced tomatoes or mushrooms for more veggies.
-
For extra protein, I sprinkle cooked chicken or turkey on top.
-
A drizzle of olive oil or chili flakes gives it extra flavor and heat.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I place slices on a baking sheet and warm in a 350°F oven for 5–7 minutes to keep the crust from getting soggy. The microwave works too, but the crust stays firmer if reheated in the oven or toaster oven.
FAQs
Can I use a different flour for the crust?
Yes, I can substitute coconut flour, but I reduce the amount since it absorbs more liquid.
Can I make the crust ahead of time?
Definitely—I sometimes bake the crust earlier in the day and just add toppings before reheating in the oven.
Can I use frozen spinach?
Yes, I just thaw and squeeze out all the liquid before adding it to the pizza.
Does the crust taste like cottage cheese?
No, once baked it takes on a mild, neutral flavor that’s more like a soft flatbread.
Can I double the recipe?
Yes, I often double the ingredients and bake the crust on a larger sheet pan for more servings.
Conclusion
This garlic and spinach white pizza on cottage cheese crust is a clever, protein-packed way to enjoy pizza without the carbs and gluten. It’s flavorful, easy, and satisfying enough for a quick snack, light dinner, or appetizer. Once I tried it, I knew it was the kind of healthy recipe I’d make again and again for guilt-free pizza nights.
Print
Garlic & Spinach White Pizza on Cottage Cheese Crust
- Total Time: 30 minutes
- Yield: About 8 bites
- Diet: Gluten Free
Description
A high-protein, low-carb white pizza made with a cheesy cottage cheese crust, fresh spinach, and garlic. Perfect for a healthy, gluten-free twist on pizza night.
Ingredients
½ cup cottage cheese
1 egg
¼ cup almond flour
½ cup cooked spinach, chopped
¼ cup shredded mozzarella
1 tsp minced garlic
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a blender or food processor, combine cottage cheese, egg, and almond flour. Blend until smooth.
Spread the batter into a round pizza shape on the prepared baking sheet.
Bake for 12–15 minutes, until crust is firm and lightly golden.
In a skillet, sauté spinach with garlic until fragrant and excess moisture is cooked off.
Spread the garlic-spinach mixture evenly over the baked crust.
Top with shredded mozzarella and return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
Slice and serve warm.
Notes
Add red pepper flakes for a spicy kick.
Use low-fat cottage cheese for fewer calories.
Try topping with grilled chicken for extra protein.
Best enjoyed fresh, but leftovers can be stored in the fridge and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Baked
- Cuisine: American
