High Protein Zucchini Flatbread Pizza with Cottage Cheese Crust
This light yet satisfying flatbread pizza uses a cottage cheese crust for a boost of protein and a perfectly chewy texture. Topped with melty cheeses, roasted zucchini, and fresh arugula, it’s a nourishing twist on pizza night that feels both fresh and indulgent. Great for lunch, dinner, or even a shareable appetizer.
Ingredients
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 cup cottage cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tbsp dried parsley
- 1 tsp Italian seasoning
- 1 1/2 tsp salt
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan
- 1-2 large zucchinis sliced into 1/4-inch rounds
- 2 cups arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- A pinch of flaky sea salt to top!
Instructions
- Preheat your oven to 425°F. Line a baking sheet and lightly spray with olive or avocado oil.
- In a mixing bowl, combine the flour, baking powder, garlic powder, onion powder, dried parsley, and salt.
- Add the egg and cottage cheese. Mix until a dough forms, then knead for 2–3 minutes until smooth.
- Roll out or press the dough flat into your desired shape (about ¼-inch thick) directly onto the prepared baking sheet.
- Spray the top lightly with olive or avocado oil.
- Bake the crust for 12 minutes. Remove from the oven.
- Sprinkle the crust with mozzarella and Parmesan.
- Arrange zucchini slices in a single layer over the cheese. Sprinkle with Italian seasoning.
- Return to the oven and bake for an additional 5 minutes, or until cheese is melted and zucchini is just tender.
- In a small bowl, toss arugula with olive oil and lemon juice. Pile on top of the baked pizza.
- Sprinkle with flaky sea salt just before serving. Enjoy!! xx
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