Cottage Cheese Pizza with Eggplant and Mushroom

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SERVES:

Prep Time:

20 minutes

Cook Time:

40 minutes

Looking for a healthier, vegetarian pizza recipe for your next fake-aways night? Our Cottage Cheese Pizza with Eggplant and Mushroom ticks all the boxes.

We've of course put a wonky spin on the crust, using cottage cheese to create a pizza base that's higher in protein and gluten-free so it will fill you up without weighing you down.

Topped with roasted eggplant, mushrooms, feta, and a layer of homemade red onion marmalade (make a batch from our recipe here), this pizza is a delicious blend of savoury and tangy flavours in every slice. It's perfect for a protein-packed meal that doesn't compromise on taste.

Whether you're after a gluten-free delight, a higher-protein lunch, or a healthy homemade pizza recipe, this Cottage Cheese Pizza will satisfy your cravings while keeping things nutritious.

If your oven allows, bake the pizza bases and roast the eggplant at the same time to speed things up, or you can roast the eggplant in advance.

Leftovers can be stored in the fridge for up to three days—if you don't eat it all first!

_INGREDIENTS:

COTTAGE CHEESE PIZZA BASES:

400g cottage cheese, drained
1/2 cup gluten free flour (or plain flour)
4 eggs
1 tsp garlic powder
1 tsp oregano
Salt & Pepper

_TOPPINGS:

1 tsp Italian herbs seasoning
1 eggplant (or 2 small eggplants)
4 mushrooms, sliced
4 Tbsp tomato pizza sauce
40g feta cheese
1 cup grated mozzarella cheese (or any grated cheese you prefer!)
Olive oil
Salt and pepper
Red Onion Marmalade (try our simple recipe here) - you could also use caramalised onions or any savoury onion-based spread you prefer!

_{INSTRUCTIONS:}

To prepare the cottage cheese pizza bases:

Preheat the oven to 200 degrees. Line two baking trays with baking paper, then spray or brush the baking paper with oil.
Pour off any excess liquid from the cottage cheese and place into a sieve over a bowl or sink. Set aside for 10 minutes to drain, gently stirring to help remove the liquid.
Add the drained cottage cheese, eggs, flour, garlic powder, and oregano into a food processor and blitz until combined and smooth. Season with salt and pepper.
Divide the cottage cheese mixture between the two prepared baking trays. Use the back of a spoon to spread the mixture out in the shape of a circle, approx. 23cm wide.
Bake in the oven at 200 degrees for 20-22 minutes turning at the halfway mark.

_{To make the toppings:}

Preheat the oven to 200°C (if not already hot from cooking the pizza bases)
Slice the eggplant into thin rounds and sprinkle with salt (this helps to remove the bitterness and draw out excess liquid). Set aside for 10 minutes.
Rinse the salt off the eggplant and pat dry, then place the eggplant rounds onto a baking tray and drizzle with olive oil on both sides. Sprinkle with Italian seasoning and salt and pepper.
Bake in the oven for 20-25 minutes, turning at the halfway mark. Once cooked, remove from the oven and set-aside. Reduce the heat of the oven to 180°C.
Spread the tomato pizza sauce onto the cottage cheese pizza base, sprinkle over the grated cheese, add the roasted eggplant, thinly sliced mushrooms, feta cheese and red onion marmalade.
Place the pizza back into the oven to bake for 8-10 minutes.

Store leftovers in the fridge in an airtight container for up to 3 days.

wonkybox

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