Cottage Cheese Flatbread Pizza (Printable)

Tender flatbread base with cottage cheese, topped with mozzarella and veggies. High protein, vegetarian-friendly.

# What You 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

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Blend cottage cheese in a blender or food processor until completely smooth.
03 - Mix blended cottage cheese, eggs, oat flour, Parmesan, salt, garlic powder, and oregano in a mixing bowl until a thick batter forms.
04 - Divide batter into two portions. Spoon onto prepared baking sheet and spread each to form an oval or round flatbread about 1/4 inch thick.
05 - Bake flatbreads for 15 minutes, or until firm and lightly golden.
06 - Remove flatbreads from oven. Spread pizza sauce evenly, then layer mozzarella, cherry tomatoes, black olives, spinach, and any other desired toppings.
07 - Return to oven and bake for 5 minutes, or until cheese is melted and bubbling.
08 - Garnish with fresh basil leaves. Slice and serve warm.

# Expert Suggestions:

01 -
  • This flatbread pizza is secretly packed with protein thanks to cottage cheese and eggs, so you feel satisfied without feeling weighed down.
  • The base comes together in under five minutes—no dough rising or yeast drama required.
02 -
  • Trying to use store-bought oat flour instead of grinding your own can sometimes make the base too dry—freshly ground oats keep it moist.
  • Letting the flatbread cool for a couple of minutes before topping avoids soggy crusts and makes slicing much easier.
03 -
  • Blending cottage cheese until truly smooth makes for the best texture—graininess disappears.
  • Swapping Parmesan for nutritional yeast creates a deeply savory vegetarian version (and it's surprisingly tasty).
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