Cottage Cheese Protein Pizza

Ingredients

• 1 cup (226 g) cottage cheese
• 2 large eggs
• 2 tbsp (10 g) grated parmesan
• 1 cup (112 g) shredded low-moisture mozzarella, divided (1/2 cup crust, 1/2 cup topping)
• 1/4 cup (62 g) marinara or pizza sauce
• 1/3 bell pepper, thinly sliced
• 3 to 4 mushrooms (50 g), thinly sliced (optional)
• 1/4 small onion (30 g), thinly sliced (optional)
• 1 handful (30 g) baby spinach (optional)
• Fresh basil leaves to finish (optional)
• Avocado oil spray; 1 tsp oregano, 1/2 tsp garlic powder, pinch of salt, red pepper flakes optional

How to make it

1. Prep everythingPreheat the oven to 375°F (190°C) with a rack in the middle. Line a large rimmed baking sheet, about 13x18 inch (33x46 cm), with parchment paper and spray the parchment well with avocado oil spray. Thinly slice the bell pepper, mushrooms and onion, and measure out the sauce and cheeses.
2. Blend the crustAdd the 1 cup (226 g) cottage cheese, 2 eggs, 2 tbsp (10 g) parmesan, 1/2 cup (56 g) of the mozzarella, the oregano, garlic powder and salt to a blender. Blend 20 to 30 seconds until completely smooth, like a thick pancake batter.
3. Spread and bake the crustPour the batter onto the parchment and spread it with a spatula into a thin, even 11 to 12 inch (28 to 30 cm) circle or rectangle, about 1/4 inch (6 mm) thick. Bake 30 to 35 minutes, until the whole surface is deep golden, dry to the touch and the edges are browned. If the center is still pale or tacky, give it 5 more minutes; this is what makes it crispy instead of eggy.
4. Roast the toppingsWhile the crust bakes, spray a small skillet with avocado oil and set it over medium-high heat. Cook the pepper, mushrooms and onion for 4 to 5 minutes until softened and lightly browned and the mushrooms have released their water, then toss in the spinach for 30 seconds until just wilted.
5. Top and finishSpread the 1/4 cup (62 g) sauce over the baked crust, leaving a thin border. Scatter the cooked veggies and the remaining 1/2 cup (56 g) mozzarella on top. Bake 8 to 10 more minutes until the cheese is melted and bubbling in spots; switch to broil (top heating element on high) for the last 1 to 2 minutes for browned cheese, watching it closely.
6. ServeLet it rest 3 to 5 minutes so the crust firms up, then slide it onto a cutting board, top with basil and red pepper flakes, and cut into 6 slices. Each person gets half. Leftovers keep 2 days in the fridge and re-crisp best in an air fryer or oven at 375°F (190°C) for 4 to 5 minutes.