This 53g Protein Crustless Pizza Pie (that’s 53 grams for the whole recipe, about 9g per generous slice) brings all the cheesy, savory goodness you crave without a single carb from traditional dough. I still remember the first time I skipped the crust – it was a busy Wednesday evening when I didn’t have time to make dough from scratch, so I threw together eggs, cottage cheese, and mozzarella with marinara and pepperoni. My youngest said, “Mom, this tastes better than regular pizza” and that’s when I knew I’d stumbled onto something special.
Growing up in the Midwest, Sunday dinners at Grandma’s farm always featured something hearty bubbling in the oven – casseroles, pot pies, and dishes that brought everyone to the table with smiles. This protein-packed crustless pizza pie captures that same warmth and comfort but fits right into today’s busy, health-conscious lifestyle. The aroma of baking cheese, herbs, and tomato sauce will fill your kitchen just like Grandma’s farmhouse, but without the guilt or the wait. Whether you’re looking for a quick weeknight meal or a satisfying lunch that keeps you full for hours, this recipe delivers on flavor and nutrition. Time to get our hands floury – or in this case, cheesy.
What Makes This Crustless Pizza Pie So Special
This recipe became a weekly staple in my kitchen because it solves that age-old problem: how to enjoy pizza night without derailing your health goals. After testing countless variations over the years, this version always wins over family and friends alike.
Here’s why this 53g Protein Crustless Pizza Pie belongs in your recipe box:
- High protein content – With 53 grams of protein for the full recipe (about 9g per slice), this pie keeps you satisfied and supports muscle health, making it perfect for active lifestyles or anyone trying to increase their protein intake
- Low-carb and keto-friendly – By eliminating the traditional crust, you get all the pizza flavor without the carbs, making it ideal for low-carb, keto, or gluten-free diets
- Ready in 45 minutes – From prep to plate in under an hour, with just 15 minutes of hands-on work, this recipe fits seamlessly into busy weeknights
- Uses simple, accessible ingredients – Everything you need is likely already in your fridge or pantry: eggs, cottage cheese, mozzarella, marinara, and your favorite toppings
- Incredibly versatile – Customize with any toppings you love: vegetables, different meats, or dairy-free cheese alternatives to suit your preferences
- Family-approved comfort food – Even picky eaters love the familiar pizza flavors, and kids won’t miss the crust when the cheese is this gooey and delicious
This recipe works beautifully for meal prep too. Make it on Sunday, slice it up, and you’ve got protein-packed lunches ready for the week ahead.
Ingredient Spotlight
Understanding what each ingredient brings to this 53g Protein Crustless Pizza Pie helps you appreciate why it works so beautifully together.
Marinara sauce provides the classic pizza base with tangy tomato flavor that balances the richness of the cheese. I always choose a high-quality marinara with minimal added sugar for the cleanest taste.
Mozzarella cheese delivers that stretchy, gooey texture we all associate with great pizza. In my kitchen, I prefer using whole milk mozzarella for the best melt and flavor, though part-skim works well if you’re watching calories.
Cottage cheese might seem unusual in pizza, but it’s the secret ingredient that creates a creamy, protein-rich base while keeping the texture light and custardy rather than heavy. If you love cottage cheese in recipes, you might also enjoy my high protein cottage cheese alfredo.
Large eggs act as the binding agent that holds everything together, creating a firm yet tender structure that slices beautifully. Bringing them to room temperature first helps them blend more smoothly with the other ingredients.
Dried oregano infuses the pie with that classic Italian herb aroma that makes you think of traditional pizzerias. The dried version releases its oils during baking, filling your kitchen with wonderful scent.
Garlic powder adds a savory depth and pungent kick without the texture of fresh garlic pieces. After years of making this, I find that powder distributes more evenly throughout the mixture.
Fresh basil brings a burst of brightness and aromatic freshness that cuts through the richness of the cheese. I always add some chopped into the mixture and save a few leaves for garnishing right before serving.
Pepperoni or preferred toppings create that final layer of personalized flavor. Whether you choose classic pepperoni, Italian sausage, bell peppers, or mushrooms, this is where you make the recipe your own.
How to Make 53g Protein Crustless Pizza Pie
Step 1. Bringing all your ingredients to room temperature about 30 minutes before starting makes the mixing process much smoother and helps achieve a more uniform texture in the final pie.
Step 2. Betty always starts by whisking the cottage cheese and eggs together in a large bowl until they’re completely smooth with no lumps, which creates that creamy base that holds everything together beautifully.
Step 3. Pour in the marinara sauce and continue whisking until the mixture takes on a uniform peachy-pink color and has a pourable consistency that will spread evenly in your pan.
Step 4. Gently fold in the shredded mozzarella, oregano, garlic powder, and fresh basil with a spatula rather than a whisk. This keeps the cheese from clumping and distributes the herbs evenly throughout.
Step 5. Preheat your oven to 375°F while you prepare the pie dish. I always lightly grease my 9-inch pie pan with olive oil or cooking spray to ensure easy removal after baking.
Step 6. Pour the cheesy mixture into your prepared dish and spread it evenly with a spatula, then arrange your pepperoni slices or chosen toppings artfully on top, creating that beautiful pizza appearance.
Step 7. Betty’s tip: Place the pie dish on a baking sheet before sliding it into the oven to catch any potential overflow and make it easier to handle when it’s hot and bubbly.
Step 8. Bake for 30-35 minutes until the top turns golden brown with slightly crispy edges and the center is set but still has a slight jiggle (think: firmer than pudding, softer than a frittata). It will firm up as it cools.
Step 9. Letting the pie rest for 10 minutes after removing it from the oven is crucial. It allows the structure to set properly and makes slicing clean and easy.
Step 10. Use a sharp knife to cut into 6 wedges, and serve warm when the cheese is still gooey and stretchy, just like traditional pizza should be.
Keeping This Crustless Pizza Pie Fresh
This hearty pie stores wonderfully, which makes it perfect for meal prep or enjoying leftovers throughout the week.
For refrigerator storage, I typically transfer any leftover slices to an airtight container once they’ve cooled completely to room temperature. The pie stays fresh in the fridge for up to 3 days without losing its appealing texture or flavor. Betty’s method is to place a sheet of parchment paper between slices to prevent them from sticking together, which makes grabbing a single portion much easier.
If you’d like to freeze portions for later, this recipe works beautifully for that too. Let the baked pie cool completely, then slice it into individual wedges and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container or bag. The wrapped slices stay good in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best results.
For reheating, I prefer using the oven at 350°F for about 10-15 minutes to restore that just-baked texture with crispy edges and melted cheese. If you’re short on time, the microwave works in a pinch – just heat for 60-90 seconds on medium power, though the texture won’t be quite as appealing as the oven method. Betty always says that a quick reheat in a covered skillet on medium-low heat brings back that fresh-from-the-oven quality better than the microwave.
Perfect Partners for This Protein Pizza Pie
While this pie is satisfying on its own, pairing it with complementary sides creates a complete, restaurant-worthy meal at home.
Fresh garden salad with balsamic vinaigrette offers a crisp, refreshing contrast to the rich, cheesy pie. The acidity of the vinaigrette cuts through the richness beautifully, and the fresh greens add nutritional balance to your plate.
Roasted garlic green beans bring a savory, slightly sweet element that complements the Italian flavors in the pie. I simply toss fresh green beans with olive oil, minced garlic, salt, and pepper, then roast at 425°F for 15 minutes. For a sweeter variation, try my honey glazed carrots and green beans.
Caesar salad with shaved parmesan provides creamy, tangy flavors that echo the cheese in the pie while adding crunch from romaine lettuce and homemade croutons (or skip the croutons to keep it low-carb).
Caprese salad with fresh mozzarella, tomatoes, and basil creates a lighter, fresher version of the flavors in your pie. Drizzle with quality olive oil and balsamic glaze for an elegant side that takes just minutes to assemble.
Sautéed zucchini ribbons with lemon adds a bright, vegetal element that balances the protein-heavy main dish. Use a vegetable peeler to create thin ribbons, then quickly sauté with garlic, lemon zest, and a squeeze of fresh lemon juice.
Antipasto platter with olives, artichokes, and pickled vegetables offers variety in textures and flavors, turning your meal into an Italian feast. This works especially well when entertaining because guests can customize their plates.
If you’re looking for more high-protein dinner ideas to rotate with this recipe, my high protein burger bowl and high protein unstuffed peppers are equally satisfying options.
FAQs
I recommend preparing the egg and cheese mixture up to 24 hours in advance and storing it covered in the refrigerator, then simply pour it into your greased pan and add toppings right before baking. Many home cooks find success with this approach for busy weeknight dinners.
Ricotta cheese works beautifully as a one-to-one substitute and provides a similar creamy texture with slightly richer flavor. Betty’s solution when ricotta isn’t available is to use full-fat Greek yogurt, though you may need to add an extra egg for proper binding.
To prevent this issue, make sure to drain any excess liquid from your cottage cheese before mixing, and if using vegetables like mushrooms or peppers as toppings, sauté them first to release their moisture before adding them to the pie.
53g Protein Crustless Pizza Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie pan or oven-safe skillet with olive oil or cooking spray.
- In a large mixing bowl, whisk together the cottage cheese and eggs until completely smooth with no lumps remaining.
- Add the marinara sauce to the bowl and continue whisking until the mixture is uniformly blended and has a pourable consistency.
- Gently fold in the shredded mozzarella cheese, dried oregano, garlic powder, and chopped fresh basil using a spatula, mixing just until evenly distributed.
- Pour the cheese and egg mixture into the prepared pie pan, spreading it evenly with a spatula.
- Arrange the pepperoni slices or your chosen toppings evenly across the top of the mixture.
- Place the pie pan on a baking sheet (to catch any overflow) and bake in the preheated oven for 30-35 minutes, until the top is golden brown and the center is set with just a slight jiggle.
- Remove from the oven and let the pie rest for 10 minutes to allow the structure to set properly.
- Slice into 6 wedges using a sharp knife and serve warm. Garnish with fresh basil leaves if desired.
