Mini Margherita Cottage Cheese Pizzettas
Cottage Kitchen 🥣 shared this in an Instagram post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Gabriel Zuniga on SeeMeCook
Bite-sized, high-protein pizzas with a tender cottage-cheese crust, topped with marinara, fresh mozzarella, juicy cherry tomatoes, and basil. The crusts bake before topping, then return to the oven until the cheese is bubbly.
- Time
- 30 minutes
- Cuisine
- Italian
Ingredients
- 225 g
- 50 g
- 55 g
- 1 g
- 125 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 510 g before cooking, which is about 125 g per serving.
Steps
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line a baking sheet with parchment paper.
Blend the cottage cheese until completely smooth.
Stir in the egg, almond flour, Italian seasoning, and salt until a thick batter forms.
Spoon 2–3 tablespoons of batter per pizzetta onto the prepared parchment, spreading each into a small round. Leave space between the rounds.
Bake the crusts for 15–18 minutes, until firm and golden at the edges.
Spread each crust with a thin layer of pizza sauce or marinara.
Top the crusts with mozzarella and sliced cherry tomatoes, then drizzle with olive oil if using.
Return the tray to the oven and bake for 5–7 minutes, until the cheese is melted and bubbly.
Top with fresh basil leaves and serve warm.
Notes
The recipe makes 6–8 mini pizzettas. The structured recipe does not specify quantities for the cherry tomatoes or basil, or the amount of optional olive oil. It lists almond flour, with oat flour as an alternative for a non-keto version.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 215
- Protein
- 15 g
- Carbs
- 9 g
- Fat
- 15 g
- Fiber
- 3 g
Where the calories come from
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