Combine the cottage cheese and eggs in a blender or food processor. Pulse until the mixture is completely smooth and liquid. This creates the protein-rich foundation that replaces traditional dough and keeps this vegetarian meal filling.
Pour the liquid into a bowl and stir in the oat flour and Italian seasoning. The oats will soak up the moisture, creating a thick, pourable batter. This step provides the necessary fiber and structure for a sturdy, bread-like finish.
Pour the batter onto a baking sheet lined with parchment paper. Use a spoon to spread it into a thin, even circle about 1/4-inch thick. Using parchment paper is essential to prevent the high-protein dough from sticking to the pan.
Pre-bake the crust at 400°F for 15 to 20 minutes. You want the edges to be a deep golden brown and the center to feel firm. This initial bake sets the proteins so the crust can support the weight of your vegetarian toppings.
Remove the tray and add your sauce, low-moisture mozzarella, and fresh vegetables like tomatoes and spinach. Keeping the toppings light ensures the crust stays crispy and doesn’t become weighed down by excess moisture.
Bake for another 8 to 10 minutes until the cheese is bubbling. Let the pizza rest for 5 minutes before slicing; this allows the cottage cheese base to fully set, giving you a perfect, professional-looking slice every time.
