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1. Preheat your oven to 220°C (425°F). Line a baking sheet or pizza pan with parchment paper and lightly grease it.
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2. Add the cottage cheese to a blender and blitz until completely smooth — no curds should remain. This step is key for a cohesive crust.
1 cup Cottage cheese
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3. In a mixing bowl, whisk together the blended cottage cheese, egg whites, tapioca starch, garlic powder, dried oregano, salt, and a crack of black pepper until a smooth batter forms.
3 piece Egg whites,
2 tbsp Tapioca starch,
0.5 tsp Garlic powder,
0.5 tsp Dried oregano,
0.2 tsp Salt,
Black pepper
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4. Pour the batter onto the prepared pan and spread it into an even, roughly 28cm (11-inch) round, about 5mm thick. Bake for 25–28 minutes until the crust is golden, set, and the edges are lightly browned. Remove from oven and let cool for 5 minutes.
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5. While the crust bakes, warm the olive oil in a small saucepan over medium heat. Grate or mince the garlic clove and cook for 30 seconds until fragrant. Add the crushed tomatoes, season with salt and pepper, and simmer for 8–10 minutes until slightly thickened. Tear in a few basil leaves, stir, and remove from heat.
0.2 tsp Salt,
0.5 cup Crushed tomatoes,
1 clove Garlic clove,
1 tbsp Extra virgin olive oil,
3 piece Fresh basil leaves (plus extra to garnish),
Black pepper
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6. Spread the marinara evenly over the baked crust, leaving a 1cm border around the edge. Tear the mozzarella and scatter it across the sauce.
3 oz Low-moisture mozzarella
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7. Return the pizza to the oven and bake for a further 8–10 minutes, or until the mozzarella is melted and bubbling with golden spots. Switch to the broiler for the final 1–2 minutes if you want extra colour.
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8. Remove from the oven, scatter fresh basil leaves over the top, and finish with a light drizzle of extra virgin olive oil. Slice and serve immediately.
1 tbsp Extra virgin olive oil,
3 piece Fresh basil leaves (plus extra to garnish)
By james
