53g Protein Crustless Pizza Pie

Short, Catchy Intro

So you’re craving pizza… but you’re also not trying to wrestle dough like it owes you money? Same. This 53g Protein Crustless Pizza Pie is basically pizza’s lazy-but-genius cousin: all the saucy, cheesy goodness, none of the “why is flour on my ceiling?” chaos.

It’s a thick, sliceable, fork-friendly pizza situation that feels like comfort food, but it also hits your protein goals like it’s trying to impress your gym crush. And yes, it tastes like pizza. Not “healthy pizza.” Actual pizza. Let’s do this.

Why This Recipe is Awesome

1) It’s high-protein without tasting like a fitness commercial. We’re talking around 53g protein per serving (depending on brands and toppings). Your muscles will send a thank-you note.

2) No crust drama. No rising, kneading, rolling, or “did I kill the yeast?” existential questions. You mix, bake, and act like you worked harder than you did.

3) It’s idiot-proof. Like, genuinely. Even I didn’t mess it up. If you can stir stuff and turn on an oven, you’re qualified.

4) Meal prep hero. Leftovers reheat like a dream. Slice it, pack it, flex it. IMO, it’s even better the next day.

Ingredients You’ll Need

Makes 1 pie (about 2 hearty servings)

• 1 cup (225g) low-fat cottage cheese (creamy base + protein powerhouse)
• 3 large eggs (the “crust” glue—don’t skip)
• 1 cup (100g) shredded mozzarella (part-skim works great)
• 1/2 cup (50g) grated Parmesan (adds salty, pizza-shop vibes)
• 1/2 cup (120g) pizza sauce (or marinara—no judgment)
• 4 oz (115g) turkey pepperoni or chicken breast pieces (protein boost; use what you like)
• 1/2 tsp Italian seasoning (tiny effort, big payoff)
• 1/2 tsp garlic powder (because flavor matters)
• 1/4 tsp black pepper
• Optional toppings: sliced mushrooms, bell peppers, olives, onions, jalapeños, fresh basil
• Optional: pinch of red pepper flakes (if you like a little chaos)

FYI: The exact protein count depends on your cottage cheese, cheese, and meat brands, but this combo typically lands you right around that 53g mark per big serving.

Step-by-Step Instructions

1. Preheat your oven to 400°F (205°C). Yes, preheat. I know you’re tempted to “wing it,” but don’t. A hot oven helps the pie set properly and keeps it from turning into pizza soup.
2. Prep your pan. Grab a 9-inch (23cm) pie dish or round baking dish. Spray it well or rub with a little oil. Nonstick is your best friend here—treat it like one.
3. Mix the base. In a bowl, whisk the eggs. Add cottage cheese, mozzarella, Parmesan, Italian seasoning, garlic powder, and pepper. Stir until it looks like a cheesy, lumpy batter (don’t panic—those lumps are cottage cheese doing its thing).
4. Pour and bake the “crust.” Pour the mixture into your prepared dish. Bake for 18–22 minutes, until the center looks set and the edges get lightly golden. If it jiggles like a waterbed, give it a few more minutes.
5. Add sauce and toppings. Pull the dish out. Spread pizza sauce on top like you’re painting a masterpiece. Add pepperoni (or chicken), plus any extra toppings you want. Then sprinkle a little extra mozzarella if you’re feeling fancy (or emotionally attached to cheese).
6. Bake again. Return it to the oven for 8–12 minutes, until the cheese melts and the top looks gloriously pizza-like. If you want browning, broil for 1–2 minutes at the end—but watch it like a hawk.
7. Rest, then slice. Let it cool for 10 minutes. This is the hardest step because it smells amazing, but it helps the pie firm up. Slice, serve, and pretend you didn’t just hack pizza in the smartest way possible.

Common Mistakes to Avoid

• Skipping the preheat. Rookie mistake. A cold oven makes the center cook weird and the edges sulk.
• Not greasing the dish enough. Then you’ll be eating “pizza pie crumbles” with a spoon. Still tasty, but not the vibe.
• Overloading watery toppings. Mushrooms and peppers are great, but don’t dump a whole salad bar on top. Too much moisture = soggy city.
• Cutting it immediately. If you slice it piping hot, it can slide around like it’s trying to escape. Let it rest. Be patient. You’re strong.
• Assuming all cottage cheese is the same. Some brands are wetter than others. If yours looks super watery, drain it for a minute. Your pie will thank you.

Alternatives & Substitutions

Want to customize? You should. Pizza is basically a blank canvas with cheese on it.

• No cottage cheese? Use ricotta. It’s slightly richer and smoother. Also, it makes you feel like an Italian grandma for five minutes.
• Want it leaner? Use reduced-fat mozzarella and turkey pepperoni. You still get big flavor without the heavy hit.
• Want it spicier? Add chopped jalapeños, red pepper flakes, or spicy chicken sausage. Your tastebuds deserve excitement.
• Vegetarian? Skip the meat and add sautéed mushrooms, spinach, onions, and peppers. Just cook off extra moisture first.
• More “crust-like” texture? Add 1–2 tbsp oat flour or almond flour to the base. It firms up a bit more and feels closer to a traditional slice.
• Extra protein boost? Add a little chopped cooked chicken breast or lean ground turkey. Yes, it turns into “pizza casserole,” but in a good way.

53g Protein Crustless Pizza Pie

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This 53g Protein Crustless Pizza Pie is a cheesy, high-protein pizza alternative made without dough. It’s thick, sliceable, easy to make, and perfect for meal prep or a quick weeknight dinner when you want comfort food that still supports your goals.

• Author: Haruki Sakamoto
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

1 cup (225g) low-fat cottage cheese

3 large eggs

1 cup (100g) shredded mozzarella cheese

1/2 cup (50g) grated Parmesan cheese

1/2 cup (120g) pizza sauce

4 oz (115g) turkey pepperoni or cooked chicken breast

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Optional toppings: mushrooms, bell peppers, olives, onions, jalapeños

Optional: pinch of red pepper flakes

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Instructions

1. Preheat oven to 400°F (205°C) and grease a 9-inch pie dish well.

2. In a large bowl, whisk the eggs, then mix in cottage cheese, mozzarella, Parmesan, Italian seasoning, garlic powder, and black pepper.

3. Pour the mixture into the prepared dish and bake for 18–22 minutes, until mostly set and lightly golden around the edges.

4. Remove from oven and spread pizza sauce evenly over the top.

5. Add turkey pepperoni or chicken and any optional toppings, then sprinkle extra mozzarella if desired.

6. Return to oven and bake for 8–12 minutes, until cheese is melted and bubbly. Broil for 1–2 minutes if you want extra browning.

7. Let rest for 10 minutes before slicing and serving.

Notes

For best texture, let the pizza pie cool slightly before slicing.

If your cottage cheese is very watery, drain it briefly before using.

This recipe reheats well and is great for meal prep.

Protein content may vary depending on ingredient brands used.

FAQ (Frequently Asked Questions)

1) Can I make this ahead of time?

Absolutely. Bake it, cool it, slice it, and store it in the fridge. Reheat in the oven or air fryer for best texture. Microwave works too, but it’ll be softer—still delicious, just less “pizza shop,” more “cozy.”

2) Does it actually taste like pizza?

Yes. It tastes like pizza had a smart glow-up. The sauce + cheese + seasoning combo does the heavy lifting, and the base is savory and satisfying.

3) Can I freeze it?

Yep. Slice it first, wrap slices well, and freeze. Reheat from frozen in the oven or air fryer until hot. Pro tip: thaw overnight for faster reheating and better texture.

4) Can I blend the cottage cheese?

You can. If cottage cheese curds freak you out, blend it smooth. It makes the base more uniform and “cheesecake-y” (but savory). Personally, I don’t bother—life’s too short to clean extra appliances.

5) What if my pie comes out watery?

Usually it’s from watery cottage cheese or too many wet toppings. Next time, drain the cottage cheese a bit and pre-cook moisture-heavy veggies. Also, let it rest before slicing—that matters more than people admit.

6) Can I use margarine instead of butter?

There’s no butter in this recipe, so… congratulations? You’re free. But if you mean for greasing the dish, oil spray is easier and less dramatic.

7) How do I hit the “53g protein” goal?

Use high-protein cottage cheese, part-skim mozzarella, and a solid protein topping like turkey pepperoni or cooked chicken. If you want to be extra precise, check the labels and do quick math. Or don’t, and just enjoy your high-protein pizza like a normal person.

Final Thoughts

This crustless pizza pie is the move when you want comfort food that also supports your goals. It’s cheesy, hearty, customizable, and way easier than making a real crust. Plus, you get to say you made “pizza pie,” which sounds impressive even if you basically just stirred stuff together.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. And if anyone asks where the crust is, tell them it took the day off. 😄