Margherita Pizza with a Cottage Cheese Base

Ingredients

• 220 г 0.5% cottage cheese
• 2 Eggs
• 25 г Whole-wheat flour
• 25 г Rice flour
• 25 г Wheat flour
• Salt (A pinch)
• Baking powder (A pinch)
• 100 г Tomato
• 125 г Mozzarella
• 70 г Passata (For spreading over the base)
• Basil (For garnish)
• Svan salt (Optional, for sprinkling)

Steps

1. 1

   Preheat the volcanic stone in the oven for 40 minutes at 250 °C.

2. 2

   Blend the cottage cheese, eggs, whole-wheat flour, rice flour, wheat flour, a pinch of salt, and a pinch of baking powder until smooth.

3. 3

   Transfer the dough to a special baking mat.

4. 4

   Spread the passata over the surface of the dough.

5. 5

   Arrange the sliced tomato and mozzarella on top.

6. 6

   Sprinkle with Svan salt if desired.

7. 7

   Using a spatula, transfer the pizza onto the preheated volcanic stone.

8. 8

   Bake at 180 °C for 25 minutes.

9. 9

   Garnish with basil before serving.

Notes

The recipe makes one large pizza cut into 8 slices. The dough contains three types of flour—25 g of each, 75 g total. The author notes that the volcanic stone helps create a crisp crust and prevents the pizza from becoming soggy as it cools. Approximately 120 kcal per slice.

Nutrition per serving

• pizza
• main course
• vegetarian
• high-protein
• baking
• home cooking