Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Add the drained cottage cheese, liquid egg whites, gluten-free flour, garlic powder, Italian seasoning, salt, and black pepper to a blender or food processor.
- Blend until the mixture is completely smooth and evenly combined. An immersion blender may also be used.
- Pour the cottage cheese mixture onto the prepared baking sheet.
- Use a spatula to spread the mixture into an even circle approximately 1/4 inch thick.
- Bake for 32 to 35 minutes, or until the flatbread crust is firm and golden brown.
- Remove the crust from the oven and spread the marinara sauce evenly over the top, leaving a small border around the edge.
- Sprinkle the shredded mozzarella over the sauce and arrange the turkey pepperoni slices on top.
- Return the pizza to the oven and bake for about 5 minutes, until the mozzarella is melted.
- Broil for the final 2 minutes, watching carefully, until the cheese is lightly browned and the pepperoni edges are crisp.
- Remove the pizza from the oven and let it cool for 7 to 10 minutes. This cooling time is essential for allowing the crust to firm up.
- Slice the pizza into 8 pieces and serve.
Notes
Drain the cottage cheese: Remove as much excess liquid as possible so the crust bakes firmly instead of remaining wet.
Blend until smooth: A blender, food processor, or immersion blender may be used to prepare the batter.
Keep the crust even: Spread the mixture approximately 1/4 inch thick so it cooks consistently.
Cooling is essential: Let the finished pizza cool for 7 to 10 minutes before slicing. The crust may feel sticky and fall apart if sliced immediately.
Broiling: Watch the pizza closely while broiling because the cheese and pepperoni can brown quickly.