Cottage Cheese Flatbread Pizza

Name: Cottage Cheese Flatbread Pizza
Total time: 25 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Cottage cheese 5% (tvorog) — 150 g; Eggs — 1 pcs; Oat bran — 20 g; Tomatoes — 70 g; Mozzarella — 40 g; Fresh basil — 3 g; Tomato paste — 10 g; Salt — 1 g

A base made from cottage cheese, eggs and bran, topped with tomato, mozzarella and greens. Quick and hearty, without flour.

Time: 25 min
Serving: 445 kcal
Ingredients: ≈ $3.01
Protein: 44 g

Healthy High protein Meat-free

Ingredients

1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 150 g
2 Eggspack 10 pcs ≈ $1.89 1 pcs
3 Oat branpack 250 g ≈ $2.50 20 g
4 Tomatoes≈ $4.67 per kg 70 g
5 Mozzarellapack 125 g ≈ $1.80 40 g
6 Fresh basilpack 30 g ≈ $2.50 3 g
7 Tomato pastepack 140 g ≈ $1.00 10 g
8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preparation: mash the cottage¹ cheese, egg, bran and salt into a uniform dough; spread it on parchment paper about 20 cm in diameter and form a round flatbread about 0.5 cm thick.
Preparation: preheat the oven to 190°C.
Bake the base: high heat, 12 minutes, until the edges are golden and the center is firm; monitor the color.
Assemble the topping: spread the base with paste, lay tomato⁴ slices and evenly distribute the pieces of mozzarella⁵.
Bake with the topping: high heat, 8 minutes, until the cheese melts and the tomatoes⁴ are slightly browned.
Serving: remove the flatbread, sprinkle with chopped greens, cool slightly and slice into portions; serve hot.
Storage and substitutions: the prepared flatbread can be refrigerated for up to a day and reheated in the oven; you can replace the tomato⁴ with other fresh⁶ tomatoes⁷ or add greens to taste.
Serving: serve with a light greens salad or a vegetable platter.

Tips

Why it works: Use bran to absorb excess moisture from cottage cheese. Without it, the base will tear when stretching. Overmixing makes it dense.
Substitutions: Replace tomato slices with 70g grated cucumber for crunch, or swap mozzarella for 40g feta for tang. Skip bran and add 10g cornmeal if needed.
Common mistakes: If the base puffs or cracks, the oven was too hot or the dough too wet. Check edges first. Golden means done; pale means 2 more minutes.
Storing and reheating: Keeps 1 day in the fridge; reheat at 180°C for 5 minutes until cheese melts. Eat fresh if using greens. They wilt when reheated.
Serve with: Pair with a slice of whole-grain toast and a spoon of hummus for extra protein. Works as a quick office lunch with a side of pickles.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	445 kcal	22%
Protein	44 g	58%
Fat	23 g	33%
Carbs	18 g	7%
Per 100 g	128 kcal

Cost

≈ $3.01per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is cottage cheese 5% (tvorog).