High-Protein Cottage Cheese Mini Pizzas
Method
Preheat the oven to 350°F (180°C) and line a large baking tray with parchment paper.
In a large bowl, combine the spelt flour, quark (or Skyr), egg, baking powder, and salt. Mix until a soft dough forms. If the dough feels sticky, refrigerate it for 15 minutes to make it easier to handle.
Transfer the dough to a lightly floured surface and roll it into a log. Divide it into 6 equal pieces.
Shape each piece into a small round pizza base about 4–5 inches (10–12 cm) in diameter and place them on the prepared baking tray.
Spread each base with crushed tomatoes or sugar-free ketchup.
Top with the lean turkey or chicken sausage, tomato slices, and finish with the light mozzarella.
Bake for 15 minutes, or until the crust is lightly golden and the cheese is melted and bubbling. Allow the pizzas to cool for 2–3 minutes before serving.
For an even crispier crust, pre-bake the pizza bases for 5 minutes before adding the toppings. This helps prevent excess moisture from the tomatoes and creates a texture that's closer to a traditional pizzeria-style pizza. Fresh basil sprinkled on top after baking adds a burst of flavor.
Nutrition Facts
Per serving
