Protein Pizza

This protein pizza is a high-protein, low-carb twist on a classic favorite. The crust is made with cottage cheese, eggs, protein powder, and coconut flour, creating a base that’s both sturdy and satisfying. Once topped with my favorite pizza toppings, it turns into a guilt-free way to enjoy pizza night.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of pizza while boosting my protein intake. The crust is soft yet firm enough to hold toppings, and it pairs perfectly with melty cheese, meats, or veggies. It’s customizable, quick to make, and keeps me full without the carb crash of traditional pizza.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese
• Large eggs
• Whey protein powder
• Coconut flour
• Pizza seasoning or Italian seasoning
• Pizza toppings of choice (sauce, cheese, meats, and vegetables)

Directions

1. I preheat my oven to 350ºF (175ºC) and line two 9-inch round baking pans with parchment paper, lightly greasing them.
2. In a blender, I combine cottage cheese, eggs, protein powder, coconut flour, and pizza seasoning until smooth.
3. I divide the mixture evenly between the two pans, spreading it to the edges.
4. I bake for 25–30 minutes, until the crusts are firm to the touch, then cool them for at least 10 minutes.
5. Once cooled, I carefully remove the crusts from the parchment, then place them upside down on a lightly greased baking sheet.
6. I add my favorite pizza toppings and bake again for 10–12 minutes, until the cheese is melted and bubbly.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and about 22 minutes to cook, so in just over 30 minutes, I have a protein-packed pizza ready. Each serving has roughly 121 calories, 4.5g carbs, 6.5g fat, and 18.3g protein.

Variations

Sometimes I use mozzarella or parmesan protein powder for extra cheesy flavor in the crust. For toppings, I switch between classic pepperoni, veggie-loaded combinations, or even barbecue chicken. To make it dairy-free, I swap cottage cheese for a dairy-free yogurt and use vegan toppings.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven at 350ºF (175ºC) for about 5–7 minutes so the crust stays firm. I don’t recommend microwaving, as it can make the crust soft.

FAQs

Can I freeze the crust?

Yes, I bake the crust ahead of time, let it cool, then freeze it. When ready, I thaw, add toppings, and bake until hot.

Do I need whey protein powder?

I prefer it for structure, but I can swap it with plant-based protein powder if needed.

Can I use almond flour instead of coconut flour?

Yes, but I increase the amount slightly since almond flour is less absorbent.

How do I make it crispier?

I bake the crust a little longer before adding toppings or use a pizza stone for extra crispiness.

Can I make mini pizzas with this recipe?

Yes, I spread the batter into smaller rounds on a baking sheet for personal-size pizzas.

Conclusion

This protein pizza is one of my favorite ways to enjoy pizza without the extra carbs. I love the high-protein crust, how easy it is to customize with toppings, and how satisfying it feels. Whether I’m meal prepping or making a quick dinner, it’s a recipe that keeps pizza night delicious and healthy.

Protein Pizza

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This protein pizza is a high-protein, low-carb twist on classic pizza. The crust is made with cottage cheese, eggs, protein powder, and coconut flour, creating a sturdy yet satisfying base that pairs perfectly with all your favorite pizza toppings.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 4 servings
• Category: Main Dish, Pizza
• Method: Baking
• Cuisine: American

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• ½ cup whey protein powder
• ¼ cup coconut flour
• 1 tsp pizza seasoning or Italian seasoning
• Pizza toppings of choice (sauce, cheese, meats, vegetables)

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Instructions

1. Preheat oven to 350ºF (175ºC). Line two 9-inch round baking pans with parchment paper and lightly grease.
2. In a blender, combine cottage cheese, eggs, protein powder, coconut flour, and seasoning until smooth.
3. Divide mixture evenly between pans, spreading to the edges.
4. Bake 25–30 minutes, until crusts are firm. Cool for 10 minutes.
5. Remove crusts from parchment and place upside down on a greased baking sheet.
6. Add toppings and bake another 10–12 minutes, until cheese is melted and bubbly.

Notes

• Use mozzarella or parmesan protein powder for extra cheesy flavor.
• Swap cottage cheese with dairy-free yogurt and use vegan toppings for a dairy-free version.
• Make mini pizzas by spreading batter into smaller rounds.
• For a crispier crust, bake longer before adding toppings or use a pizza stone.

Nutrition

• Serving Size: 1 serving
• Calories: 121
• Sugar: 2g
• Sodium: 260mg
• Fat: 6.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4.5g
• Fiber: 1g
• Protein: 18.3g
• Cholesterol: 55mg