Cottage Cheese Pepperoni Mini Pizzas – Easy Low-Carb Treat
Description
These mini pizzas are a perfect low-carb snack or appetizer for anyone craving the flavor of pizza without the carb overload. Using cottage cheese as a base keeps them creamy and protein-packed, while pepperoni adds that classic pizza flavor. Quick to assemble and bake, these bite-sized treats are ideal for parties, lunchboxes, or a healthy snack anytime.
Time
Preparation: 10 minutes
Cooking: 15–18 minutes
Total: 25–28 minutes
Ingredients
Makes approximately 6–8 mini pizzas depending on size.
For the base:
1 cup cottage cheese (full-fat or low-fat, your choice)
1/2 cup almond flour (or coconut flour for a slightly different texture)
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
For the topping:
1/2 cup tomato sauce (low-sugar or homemade marinara)
1 cup shredded mozzarella cheese
8–12 slices pepperoni (adjust based on preference)
1/2 teaspoon dried basil or Italian seasoning
Optional: sliced olives, bell peppers, or cherry tomatoes for extra toppings
Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the cottage cheese pizza dough
In a medium bowl, combine cottage cheese, almond flour, egg, garlic powder, oregano, and salt.
Mix well until it forms a thick, sticky dough. A spatula works well, but you can also knead lightly with clean hands if needed.
Step 3: Shape the mini pizzas
Scoop about 2 tablespoons of dough per mini pizza.
Flatten each portion into a 3–4 inch round on the baking sheet. It doesn’t have to be perfect—rustic shapes work fine.
Step 4: Pre-bake the crust
Bake in the preheated oven for 10 minutes until the crust starts to firm up and slightly golden.
Remove from oven and let it cool slightly.
Step 5: Add toppings
Spread a thin layer of tomato sauce on each pre-baked crust.
Sprinkle shredded mozzarella cheese evenly over the top.
Place 1–2 slices of pepperoni on each pizza.
Optional: add any extra toppings like sliced olives, bell peppers, or cherry tomatoes.
Sprinkle a pinch of dried basil or Italian seasoning on top.
Step 6: Bake the mini pizzas
Return the pizzas to the oven and bake for another 5–8 minutes, or until the cheese is melted and bubbly and the edges of the crust are golden brown.
Step 7: Serve
Remove from the oven and let cool for 2–3 minutes. Serve warm as a snack, appetizer, or light meal.
Frequently Asked Questions (FAQs)
1. Can I use regular flour instead of almond flour?
Yes, but the recipe will be higher in carbs. Almond flour keeps it low-carb and adds a nutty flavor.
2. Can I make this recipe dairy-free?
You can try using vegan cottage cheese and dairy-free mozzarella, but texture may vary.
3. Can I make the crust ahead of time?
Yes! Pre-bake the crusts and store in the fridge for up to 2 days. Add toppings and bake fresh when ready.
4. Can I freeze these mini pizzas?
Yes, freeze after pre-baking the crust. Add toppings and bake straight from frozen, adding a few extra minutes to the cooking time.
5. Can I add other toppings?
Absolutely! Mushrooms, spinach, olives, or even cooked chicken work well. Keep the toppings light to avoid soggy crusts.
Nutritional Information (Per Mini Pizza, approx.)
Calories: 120 kcal
Protein: 9 g
Fat: 8 g
Carbohydrates: 3 g
Fiber: 1 g
Net Carbs: 2 g
Sugar: 1 g