This is amazing, tastes just like a traditional pizza crust. A healthier alternative (high in protein) and easy to make.
This crust works best on a large pizza pan vs. an oblong pan with sides.
When pizza is done and cut into slices, move the leftover slices to a wire rack right away so the crust doesn’t get soggy.
2 c. low-fat cottage cheese (Daisy)
3 eggs
1/2 c. unbleached all-purpose white flour (additional if needed)
1 t. baking powder
1 Tbls. minced garlic (jar or fresh) or 1 t. garlic powder
1 Tbls. dried oregano
1/4 c. parmesan cheese
pizza sauce (Pastorelli)
pepperoni (nitrate-free)
Canadian bacon
ham
Italian sausage
bell peppers, diced
red or yellow onion, sliced thin
black olives
mushroom, sliced
pineapple (with ham or Canadian bacon)
sliced tomatoes
fresh basil (margarita)
red pepper flakes
mozzarella cheese, shredded
cheddar cheese, shredded (mixed with mozzarella)
Preheat oven to 400 degrees
Add cottage cheese and eggs to food processor. Mix them gently to combine, ensuring a thicker, slightly textured consistency (not fully smooth).
In a separate small bowl, combine flour, baking powder, garlic, oregano and parmesan cheese. Gradually add to wet mixture. Mix (pulse) until combined. The batter should be thick enough to hold shape, not too thin or too dense. If needed, add a little more flour to get desired consistency. Do not over mix.
To form crust, spread ((using the back of a large spoon) onto a parchment lined baking sheet (without sides) or pizza pan and shape to your desired thickness.
Bake for about 20-25 minutes or until set and lightly golden all around the edges. Air bubble(s) will probably form, poke them to let some of the air out. It will flatten completely when you take it out of the oven to add sauce and toppings.
Remove baked crust from oven and add pizza sauce, sprinkle with red pepper flakes (if using), cheese and toppings of choice.
Return pizza to oven until cheese is melted and done to your liking, baking about an additional 10 minutes.
Let rest for a couple of minutes before cutting and serving.
Don’t over mix.
Bake longer for crispier crust.