Main courses
Cottage cheese pizza with an oat flour crust
Cottage cheese, egg and oat flour make a thin, soft crust. This makes one pizza about 25 cm across. One serving is half a pizza.
45 minDifficulty: easy
Servings in this printout: 2
Ingredients
Servings
- 200 g 2% fat cottage cheesefor the base
- 110 g egg without shellsfor the base, about 2 medium eggs
- 25 g oat flourfor the base
- 5 g finely chopped garlicfor the base
- 40 g finely chopped yellow onionfor the base
- 3 g finely chopped fresh basilfor the base
- 1 g saltfor the base
- 60 g plain finely crushed tomatoesfor the topping, no added sugar
- 80 g drained and grated mozzarella (about 20% fat)for the topping
- 50 g cooked turkey pepperonifor the topping, fully cooked and ready to eat
Method
- Preheat the oven to 200 °C with conventional top and bottom heat. Line a baking sheet with parchment paper rated for that temperature.
- Blend 200 g cottage cheese until smooth using an immersion blender or a countertop blender. Mix in 110 g egg weighed without the shells.
- Add 25 g oat flour, 5 g garlic, 40 g yellow onion, 3 g basil and 1 g salt. Stir and let the oat flour hydrate for 5 minutes. The batter should be spreadable with a spoon.
- Spread the batter on the parchment in an even circle about 25 cm across. Bake on the middle rack for 15–20 minutes until lightly browned and set in the centre. If the centre still has wet batter, bake it longer before adding the toppings.
- Take the crust out of the oven. Spread 60 g finely crushed tomatoes over the crust. Sprinkle on 80 g mozzarella and arrange 50 g fully cooked turkey pepperoni on top.
- Bake at the same temperature for about another 10 minutes, until the cheese has melted and the toppings are hot throughout. Rest the pizza for 5 minutes before slicing, then divide it into two servings.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 12.9 g
- Total carbohydrates (incl. fibre and polyols)
- 14.45 g
- Protein
- 39.87 g
- Fat
- 19.74 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- 2% fat cottage cheese · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- egg without shells · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- oat flour · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- finely chopped garlic · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- finely chopped yellow onion · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- finely chopped fresh basil · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- salt · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- plain finely crushed tomatoes · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- drained and grated mozzarella (about 20% fat) · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- cooked turkey pepperoni · The evidence needed to estimate this ingredient’s glycemic load has not yet been reviewed.
- Suitable nutrition data was unavailable for this ingredient or product.
- A suitable GI value was unavailable for this ingredient.
- A suitable GI value was unavailable for this ingredient.
Notes
- Contains milk, egg and oats. Check the pepperoni and other packaged ingredients for allergens.
- The nutrition estimate uses the ingredient weights and the HORMEL turkey pepperoni label. Substitutions change the estimate.
- Inspired by Yle’s article on Nicola Ussher’s cottage cheese pizza. The gram amounts were chosen for this adaptation.
- The image is an AI-generated illustration.