Crustless Pizza Pie

53g Protein Crustless Pizza Pie

53g Protein Crustless Pizza Pie is a hearty, cheese-forward bake that gives you the joy of pizza without the crust, starting with a protein-rich base that keeps you full and satisfied. If you like the idea of a simpler, lower-carb pizza that’s fast to make and easy to customize, this is a great recipe to keep in your weeknight rotation. For more ideas on crustless, cozy bakes that spotlight comfort without the extra carbs, check out this crustless chicken pot pie recipe, which uses the same idea of a saucy, egg-and-cheese set.

why make this recipe

Crustless pizza pie is perfect when you want the flavors of pizza but not the effort of stretching dough or the extra carbs from a crust. This version centers on high-protein ingredients — eggs, cottage cheese, and a generous amount of shredded mozzarella — so each serving delivers a substantial protein hit that helps with satiety and muscle recovery after workouts. It’s especially useful for people following lower-carb or moderate-calorie eating patterns who still want comfort-food flavor.

Because the recipe bakes in a single pan, cleanup is minimal and the dish can be on the table in under an hour. It’s also naturally gluten-free (if you use gluten-free marinara), and easy to adapt for picky eaters: swap pepperoni for mushrooms or roasted vegetables, use part-skim dairy to lower fat, or choose a dairy-free cheese alternative if you’re avoiding dairy. The texture is more custard-like than a traditional pizza, leaning into the creamy, cheesy center with a lightly golden top — a satisfying combination of creamy and savory.

how to make 53g Protein Crustless Pizza Pie

This pizza pie uses a simple custard technique: eggs and cottage cheese combine with marinara to make a savory base, then shredded mozzarella melts throughout for the familiar pizza melt. The process is forgiving and great for cooks of all skill levels. Here’s how the method works in practical terms, with a few notes to help you get a perfect set every time.

Start by whisking the wet ingredients until smooth so the mixture has an even texture. Fold in the shredded mozzarella and seasonings gently so you don’t overwork the eggs. Greasing the pan well helps the pie release cleanly; an oven-safe skillet gives you finished presentation and good crusting along the bottom edges. Bake until the center is set and the top is bubbling and slightly browned — a reliable sign it’s done. Let it rest so slices hold their shape, then cut into wedges and serve warm.

If you’d like a crispier top, place the pie briefly under a broiler for 1–2 minutes at the very end, watching carefully to prevent burning. You can also add quick fresh herbs after baking for a bright finish.

Ingredients :

• 1 cup (240 ml) marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup cottage cheese
• 4 large eggs
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 cup chopped fresh basil
• 1/2 cup sliced pepperoni or any preferred toppings

Ingredient notes and substitutions:

• Marinara: Use a low-sugar or homemade marinara for a cleaner label and less sodium. If you need gluten-free, confirm the sauce label or make your own.
• Mozzarella: Whole-milk mozzarella gives the creamiest texture; part-skim is a simple way to lower fat while maintaining melt.
• Cottage cheese: Full-fat cottage cheese gives richness and boosts protein; you can use low-fat cottage cheese for fewer calories but expect a slightly less creamy result.
• Pepperoni: If you avoid pork, swap the pepperoni for smoked turkey pepperoni, grilled chicken slices, sautéed mushrooms, tofu cubes, or seasoned lentils. These options keep strong flavor without pork.
• Herbs and spices: Fresh basil is recommended for brightness; you can add red pepper flakes for heat or a pinch of smoked paprika for depth.

Directions :

1. Assemble all ingredients on the countertop.
2. In a mixing bowl, combine cottage cheese, eggs, and marinara sauce.
3. Whisk until the mixture is creamy and smooth.
4. Gently fold in shredded mozzarella, oregano, garlic powder, and chopped basil.
5. Preheat your oven to 375°F (190°C).
6. Grease a pie pan or oven-safe skillet with olive oil.
7. Pour the cheesy mixture into the prepared dish and spread evenly.
8. Top with sliced pepperoni or your favorite toppings.
9. Bake in the oven for 30-35 minutes until golden brown and bubbly.
10. Remove from oven and let cool for 10 minutes.
11. Cut into wedges with a sharp knife and serve warm.
12. Enjoy the flavors and pair with a fresh salad or dipping sauce.

Pro Tips for Success 53g Protein Crustless Pizza Pie

• Use full whisking or a blender to fully break down the cottage cheese curds if you prefer a totally smooth custard. Small curds are lovely to some people, but a blender or immersion blender yields a creamier base.
• Let the pie rest before cutting. A 10-minute resting window gives the custard a chance to finish setting and makes cleaner slices.
• Preheat the pan lightly in the oven if you want a browner edge. A warmed oven-safe skillet helps create a golden perimeter and slightly firmer bottom.
• Measure cheese by weight for consistent results. “Two cups shredded” can vary a bit depending on how tightly it’s packed; weighing out 8 ounces (about 226 g) of shredded mozzarella reduces surprises.
• Watch bake time closely the first time you make it; ovens vary. Look for a lightly puffed center that doesn’t jiggle like liquid — minor wobble is fine, but it should not be runny.

Flavor Variations 53g Protein Crustless Pizza Pie

• Classic Pepperoni + Red Pepper: Keep the pepperoni but add diced roasted red peppers and a sprinkle of red pepper flakes for brightness and a touch of heat.
• Veggie Deluxe: Replace pepperoni with a mix of sautéed mushrooms, diced bell peppers, caramelized onions, and baby spinach. This adds texture and boosts vegetable intake.
• White Pizza: Swap the marinara for a garlic-herb ricotta blend (use about 3/4 cup ricotta with a splash of olive oil and minced garlic) and stir in cooked, chopped chicken or sliced artichoke hearts.
• Mediterranean Twist: Add chopped sun-dried tomatoes, kalamata olives, spinach, and a few crumbles of feta for a tangy, salty spin.
• BBQ Chicken: Use a mild BBQ sauce in place of marinara, fold in shredded cooked chicken, and top with thin red onion slices for a savory-sweet version.

Serving Suggestions 53g Protein Crustless Pizza Pie

• Fresh salad: A crisp green salad with lemon vinaigrette pairs beautifully and cuts through the richness. Arugula, baby spinach, or mixed greens with a simple olive oil-lemon dressing works well.
• Roasted vegetables: Oven-roasted broccoli, zucchini, or asparagus add fiber and complement the cheesy base.
• Dipping sauce: Serve with extra marinara, garlic butter, or a yogurt-based herb dip for guests who like to dunk slices.
• Light sides: If you want to keep the meal balanced, add a cup of sliced fresh fruit or a small serving of whole grains like quinoa or a farro salad.
• For a brunch twist: Top each wedge with a fried egg and a sprinkle of crushed red pepper for a hearty weekend brunch.

Storage and Freezing Instructions 53g Protein Crustless Pizza Pie

• Refrigerating: Store leftover slices in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 325°F (160°C) oven for 10–15 minutes, or in a microwave-safe dish in 30-second bursts until warmed through.
• Freezing: This pie freezes well. Cool completely, wrap the whole pie or individual slices tightly with plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: For the best texture when reheating from frozen, thaw in the refrigerator overnight and reheat in a preheated 350°F (175°C) oven for 15–20 minutes, or until warmed through. A toaster oven works well for individual slices to maintain crisp edges.
• Avoid repeated reheating: Reheating more than once affects texture and food safety, so reheat only the portion you plan to eat.

Nutrition Facts (Per Serving) — (estimates)

Per serving (recipe yields 2 generous servings; individual results will vary by brands and exact portion sizes):

• Calories: 760 kcal
• Protein: 53 g
• Carbohydrates: 17 g
• Fat: 52 g
• Fiber: 1 g
• Sodium: 1,750 mg

Nutrition notes:

• These values are estimates based on typical commercial ingredients and assume two servings per pie. If you cut the pie into more pieces, the calories and macronutrients per serving will be lower. Protein is high due to cottage cheese, eggs, and mozzarella; if you want to lower the fat, use part-skim mozzarella and low-fat cottage cheese.
• Sodium can be high depending on the marinara and pepperoni brands. Choose low-sodium marinara and turkey pepperoni, or substitute with fresh meats and vegetables to reduce sodium.
• For lower-carb diets, this recipe works well; for lower-fat goals, consider using fewer slices of pepperoni, lower-fat cheeses, or trimming cheese volume slightly.

FAQ About 53g Protein Crustless Pizza Pie

How many servings does this crustless pizza pie make?

This recipe is written for roughly two generous servings, which is how the nutrition estimates were calculated. If you prefer smaller portions or want to serve it as part of a larger spread with sides, you can slice it into 4–6 wedges. When slicing more pieces, remember the protein and calorie numbers per serving will be lower.

Can I make this recipe vegetarian or vegan?

Yes. For a vegetarian version, replace the pepperoni with hearty vegetables like mushrooms, roasted peppers, and olives. For a vegan version, replace the eggs and dairy with plant-based alternatives: use a silken tofu base blended with a dairy-free ricotta-style spread and a plant-based shredded cheese that melts. Note that texture and protein content will change, and the final protein per serving will likely be lower unless you add protein-rich plant foods like lentils or tempeh.

What’s the best way to avoid a watery pie?

Watery texture can happen if the cottage cheese isn’t well incorporated or if toppings release a lot of moisture. To minimize this, fully whisk the cottage cheese and eggs until smooth, use a thicker marinara, and saute watery toppings like mushrooms or spinach briefly before adding them to the top. Also allow the pie to rest after baking so residual moisture is reabsorbed and the custard firms up.

Can I make this ahead of time for meal prep?

Absolutely. Bake the pie and refrigerate it once cooled. Slice into portions and store in airtight containers for grab-and-go meals. For best texture, reheat gently in the oven. If you need to freeze portions for longer-term storage, wrap them tightly and freeze for up to two months; thaw overnight before reheating.

Is it safe to use low-fat cottage cheese and part-skim mozzarella?

Yes. Low-fat dairy options work fine and reduce overall calories and fat. The texture will be slightly less rich, and the pie may set a little differently, but flavor remains delicious. If you find the pie a touch dry with lower-fat dairy, add an extra egg or a tablespoon of olive oil to keep it moist.

How can I tell when the pie is done baking?

The pie is done when the edges are set, the center is mostly firm with minimal jiggle, and the top is lightly golden and bubbling. If you have an instant-read thermometer, aim for an internal temperature around 160–165°F (71–74°C). Allow a short rest out of the oven; carryover heat helps complete the set without overcooking.

Final Thoughts

This 53g Protein Crustless Pizza Pie is a flexible, satisfying dish that brings pizza flavor to the table with less fuss and better protein per serving. It’s simple to assemble, forgiving to bake, and friendly to swaps that fit dietary needs and flavor preferences. Whether you’re meal-prepping, feeding a hungry household, or looking for a cozy low-carb comfort meal, this pie is a strong, tasty option to keep in your rotation. Try the variations, adjust the toppings to match what you have on hand, and enjoy a slice with a fresh side salad for a balanced, flavorful meal.

53g Protein Crustless Pizza Pie

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• Author: recipesforcook
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, High Protein

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Description

A hearty, cheese-forward bake that delivers the joy of pizza without the crust, ideal for lower-carb diets and high-protein meals.

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Ingredients

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• 1 cup (240 ml) marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup cottage cheese
• 4 large eggs
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 cup chopped fresh basil
• 1/2 cup sliced pepperoni or any preferred toppings

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Instructions

1. Assemble all ingredients on the countertop.
2. In a mixing bowl, combine cottage cheese, eggs, and marinara sauce.
3. Whisk until the mixture is creamy and smooth.
4. Gently fold in shredded mozzarella, oregano, garlic powder, and chopped basil.
5. Preheat your oven to 375°F (190°C).
6. Grease a pie pan or oven-safe skillet with olive oil.
7. Pour the cheesy mixture into the prepared dish and spread evenly.
8. Top with sliced pepperoni or your favorite toppings.
9. Bake in the oven for 30-35 minutes until golden brown and bubbly.
10. Remove from oven and let cool for 10 minutes.
11. Cut into wedges with a sharp knife and serve warm.

Notes

Let the pie rest before cutting for cleaner slices. You can blend the cottage cheese for a smoother texture if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 190mg