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Cottage Cheese Flatbread Spring Pizzas

A viral, high-protein, grain-free flatbread pizza crust made from blended cottage cheese, topped with vibrant pesto, fresh mozzarella, asparagus, prosciutto, and hot honey.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

High-Protein Crust
  • 1 cup full-fat cottage cheese 4% milkfat
  • 2 large eggs
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp parmesan cheese grated (optional)
Spring Toppings
  • 3-4 tbsp basil pesto
  • 4 oz fresh mozzarella cheese torn into chunks
  • 4-5 stalks fresh asparagus shaved into ribbons
  • 0.25 cup spring peas fresh or thawed
  • 3-4 slices prosciutto
  • 0.5 cup fresh baby arugula
  • 2 tbsp hot honey for drizzling
  • 1 tbsp extra virgin olive oil for drizzling

Equipment

  • Blender or Food Processor
  • Baking sheet
  • Parchment paper
  • Vegetable peeler

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a blender, combine cottage cheese, eggs, garlic powder, onion powder, Italian seasoning, salt, pepper, and parmesan. Blend until completely smooth and liquid, with no curds remaining.
  3. Pour the batter onto the parchment paper and spread it out evenly into an oval or rectangle, about 1/4-inch thick.
  4. Bake for 35-40 minutes until the flatbread is set, dry to the touch, and golden brown around the edges.
  5. Remove from oven and let cool for at least 10 minutes before carefully peeling it off the parchment paper. Leave the oven on.
  6. Spread pesto over the baked crust. Top with torn mozzarella, shaved asparagus ribbons, and peas.
  7. Return to the oven for 8-10 minutes until the cheese is melted and bubbly.
  8. Remove from oven. Immediately top with prosciutto and arugula. Drizzle generously with hot honey and olive oil. Slice and serve.

Notes

Do not skip the parchment paper or your crust will stick to the pan permanently. Let the crust cool before peeling it off.