A protein-packed cottage cheese crust topped with garlic EVOO, shredded chicken, juicy tomatoes, fresh basil and melted mozzarella—finished with balsamic glaze.
Ingredients
Cottage Cheese Crust
- 1 cup cottage cheese
- 2 eggs
- 1/2 cup almond flour
- 2 tbsp ground flaxseed
- 1 tbsp psyllium husk, optional but recommended for firmer crust
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning, optional
Toppings
- 1-2 tbsp extra virgin olive oil
- 2 cloves garlic, crushed or finely minced
- 1 1/2-2 cups cooked shredded chicken
- 1-1 1/2 cups chopped or halved tomatoes
- fresh basil, roughly torn
- 1 1/2 cups shredded or torn mozzarella
- balsamic glaze
- salt
- pepper
Instructions
- Make the crust. Heat oven to 400°F. Blend or mix together cottage cheese, eggs, almond flour, flaxseed, psyllium husk and seasonings.Bake. Spread the mixture fairly thinly onto a parchment-lined sheet pan, forming a rectangle or pizza shape. Bake for approximately 25–30 minutes, until golden around the edges and the center feels set and firm.Get it crisp. For an even firmer crust, carefully flip it and bake another 5–10 minutes before adding your toppings.Top the pizza. Mix the EVOO with crushed garlic and brush it over the crust. Layer with shredded chicken, tomatoes, fresh basil and mozzarella. Season lightly with salt and pepper.Bake again. Return to the oven for about 10–15 minutes, until the mozzarella is melted and bubbling and the tomatoes have softened.Finish. Drizzle with balsamic glaze and scatter a little fresh basil over the top before slicing.For the best crust: the psyllium husk + flipping before topping makes a big difference if you want to actually pick up the slices rather than eat it with a fork.HAPPY EATING!!
