A personal-size cottage cheese pizza with a one-egg crust, tomato sauce, mozzarella, and basil. Keep the crust small enough to set properly with just one egg; no zucchini.
By mansi
Servings
1
1 piece Large egg
0.5 cup Cottage cheese
1 tbsp Grated Parmesan
0.25 tsp Dried oregano
0.13 tsp Garlic powder
1 pinch Fine salt
0.5 tsp Olive oil
2 tbsp Tomato sauce
0.25 cup Shredded low-moisture mozzarella
4 piece Fresh basil leaves
1 pinch Black pepper
Calories
402 kcal
Protein
27g
Carbs
13g
Fat
27g
Sugar
7g
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Sarah M. · Melbourne, AU
Make the Crust
1. Heat the oven to 220°C (425°F) and line a small baking tray with parchment paper. Lightly brush the parchment with the olive oil.
0.5 tsp Olive oil
2. Drain any liquid from the cottage cheese and blot it with a paper towel, then blend or mash it until mostly smooth. Whisk it with the egg, Parmesan, oregano, garlic powder, salt and black pepper until combined.
1 piece Large egg,
0.5 cup Cottage cheese,
1 tbsp Grated Parmesan,
0.2 tsp Dried oregano,
0.1 tsp Garlic powder,
1 pinch Fine salt,
1 pinch Black pepper
3. Spread the mixture into a thin round about 15 cm (6 in) wide on the parchment, keeping the thickness even so it sets properly. Bake for 18 to 20 minutes, until the surface is set and the edges are golden.
Top and Bake
4. Spread the tomato sauce over the crust, leaving a 1 cm (0.5 in) border, then scatter the mozzarella on top.
2 tbsp Tomato sauce,
0.2 cup Shredded low-moisture mozzarella
5. Bake for 6 to 8 minutes at 220°C (425°F), until the mozzarella is melted and lightly bubbling. Let rest for 2 minutes so the crust firms up.
To Serve
6. Tear the basil over the pizza, then slice and serve warm.
4 piece Fresh basil leaves
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By mansi
