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Zucchini & Pesto White Pizza on Cottage Cheese Crust

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Zucchini & Pesto White Pizza on Cottage Cheese Crust is a high‑protein, nutrient‑dense twist on classic pizza. Made with a creamy cottage cheese crust topped with pesto, zucchini, mozzarella, and Parmesan, it’s light yet satisfying and packed with flavor.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Fusion / Contemporary

Ingredients

  • For the Cottage Cheese Crust: 1 cup cottage cheese; 2 large eggs; ½ cup almond flour (or oat flour); 1 tsp baking powder; Pinch of salt
  • For the Topping: ½ cup pesto sauce (store‑bought or homemade); 1 small zucchini, thinly sliced; ½ cup shredded mozzarella cheese; 2 tbsp grated Parmesan cheese; 1–2 tsp olive oil; Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a blender or food processor, combine cottage cheese, eggs, almond flour, baking powder, and salt until smooth.
  3. Spread the mixture on the prepared sheet, forming a round or rectangle about ¼-inch thick.
  4. Bake the crust for 20–25 minutes, until set and lightly golden.
  5. Remove crust from oven. Spread pesto evenly over it.
  6. Arrange zucchini slices on top, followed by mozzarella and Parmesan.
  7. Drizzle with olive oil and season with salt and pepper.
  8. Return to oven and bake for 10–12 minutes, until cheese is melted and bubbly.
  9. Slice and serve warm.

Notes

  • Swap zucchini with roasted red peppers or spinach for a different veggie variation.
  • Add extra protein by topping with shredded chicken or cooked shrimp before baking.
  • For a spicy kick, drizzle with hot honey or sprinkle red pepper flakes after baking.
  • To keep the crust firm, reheat leftovers in the oven at 350°F for 8–10 minutes, rather than microwaving.
  • Make the crust ahead—bake in advance and top later for quick prep.
  • Freeze prebaked crust (without toppings) for later use, but avoid freezing assembled pizza to prevent soggy zucchini.
  • Substitute oat flour or regular flour if almond flour is unavailable.
  • Replace cottage cheese with Greek yogurt for a softer crust—though the texture will differ.
  • For dairy‑free option: use dairy‑free cottage cheese substitute, vegan pesto, and vegan cheeses.

Nutrition

Find it online: https://savorymomskitchen.com/zucchini-pesto-white-pizza-on-cottage-cheese-crust/