🍕 Shake Pizza with Oats & Cottage Cheese
A protein-rich, flourless pizza base made in minutes — just blend, pour, and bake!
🍽️ Servings: 1–2 personal pizzas | ⏱️ Total Time: 20–25 minutes
🧾 Ingredients:
For the base:
1/2 cup rolled oats (or quick oats)
1/2 cup cottage cheese (full-fat or low-fat)
2 eggs
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp garlic powder (optional)
1/4 tsp Italian seasoning (optional)
Toppings (customizable):
2–3 tbsp pizza sauce or tomato puree
1/4 cup shredded mozzarella or cheese of choice
Veggies: sliced bell peppers, mushrooms, cherry tomatoes, olives
Protein: cooked chicken, turkey, or pepperoni
Fresh basil or arugula (for garnish)
👩🍳 Instructions:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Blend oats, cottage cheese, eggs, baking powder, salt, and optional spices in a blender or shake container. Blend until smooth — it should be pourable like pancake batter.
Pour the batter onto the parchment in a circular shape (approx. 8–10 inches wide). Use the back of a spoon to smooth it out evenly.
Bake the crust alone for 10–12 minutes until firm and slightly golden.
Add your toppings, then return to the oven for another 5–7 minutes, or until the cheese is melted and bubbly.
Cool for a minute, then slice and serve hot.
🍽️ Nutritional Highlights:
High protein from cottage cheese and eggs
Whole grain from oats
Gluten-free (if using certified GF oats)
Low carb option: Replace oats with ground flaxseed or almond flour (adjust liquid as needed)
🧊 Storage:
Fridge: Store leftover crust or topped pizza in an airtight container for up to 3 days.
Freeze: Pre-baked crusts freeze well. Just thaw, top, and bake when ready.
💡 Tips:
Add a spoonful of Greek yogurt for extra creaminess.
Make mini versions for kids or appetizers.
Turn it into a breakfast pizza with eggs, spinach, and feta!