Description
A high-protein, gluten-free white pizza with a cheesy cottage cheese crust, topped with sautéed mushrooms, onions, and melty mozzarella.
Ingredients
→ For the Crust:
1 cup cottage cheese
2 eggs
1 cup almond flour (or oat flour)
½ teaspoon baking powder
Pinch of salt
→ For the Topping:
½ cup ricotta or blended cottage cheese (smooth)
1 cup shredded mozzarella cheese
1 small onion, thinly sliced
1 cup mushrooms, sliced
1 garlic clove, minced
1 teaspoon olive oil
Fresh parsley, chopped (for garnish)
Instructions
Make the Crust:
Preheat oven to 375°F (190°C).
Blend cottage cheese, eggs, almond flour, baking powder, and salt until smooth.
Spread mixture onto a parchment-lined baking tray in a round pizza shape.
Bake for 20–25 minutes, or until golden and set.
Cook the Toppings:
Heat olive oil in a skillet over medium heat.
Sauté onions, garlic, and mushrooms until soft and golden.
Assemble the Pizza:
Spread a thin layer of blended cottage cheese or ricotta on the baked crust.
Top with sautéed mushrooms and onions.
Sprinkle mozzarella cheese evenly over the toppings.
Bake Again:
Return pizza to oven and bake for another 10 minutes, until the cheese is melted and bubbly.
Finish & Serve:
Remove from oven, garnish with fresh parsley, slice, and serve warm.
Notes
Add fresh spinach or arugula before baking for added greens.
Use caramelized onions for a sweeter, richer topping.
Store leftovers in the fridge for 2–3 days in an airtight container.
Great as a low-carb lunch, dinner, or meal prep option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes (25 for crust + 10 for final bake)
- Category: Main Course, Pizza
- Method: Baking, Sautéing
- Cuisine: American, Fusion
