Ingredients
Scale
(Serves 2 generously or 4 moderately)
- 8 large eggs
- 1 cup (240g) full-fat cottage cheese (blended until smooth)
- 1 cup (100g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ½ cup (75g) diced bell peppers (any color)
- ½ cup (75g) diced onions
- ¾ cup (100g) sliced pepperoni or cooked Italian sausage
- ¼ cup (60g) pizza sauce (sugar-free if keto)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper to taste
- Cooking spray or olive oil for greasing
Optional toppings:
- Fresh basil
- Sliced black olives
- Mushrooms
- Extra cheese on top
Instructions
- Preheat oven to 375°F (190°C). Grease a 9″ pie dish or deep oven-safe skillet with cooking spray or oil.
- Sauté veggies (optional but recommended): In a skillet, sauté onions and bell peppers 3–4 min until softened. Let cool slightly.
- Make batter: In a blender or bowl, combine eggs, blended cottage cheese, mozzarella, Parmesan, garlic powder, oregano, red pepper flakes, salt, and pepper. Blend or whisk until smooth and uniform.
- Assemble: Spread pizza sauce evenly over bottom of pie dish. Layer with sautéed veggies, pepperoni, and any optional add-ins. Pour egg-cheese mixture over top.
- Bake: 35–40 minutes, until center is set and top is golden brown. A toothpick should come out clean.
- Rest 5–10 minutes before slicing—it firms up as it cools!
- Serve with a side salad or enjoy solo. Store leftovers in fridge up to 4 days.
Prep Time & Nutrition (per serving, serves 2):
Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min
Servings: 2 | Protein: 53g | Net Carbs: 8g | Fats: 38g | Calories: 620
Servings: 2 | Protein: 53g | Net Carbs: 8g | Fats: 38g | Calories: 620
For 4 servings: ~26g protein per slice.