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.
Notes
Ensure all ingredients are at room temperature for smoother mixing. Don't skip the 10-minute resting period after baking as it helps the pie set and makes slicing easier. Experiment with different cheese blends like mozzarella and provolone, or add vegetables such as bell peppers, mushrooms, or spinach for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days. Total recipe contains 53g protein, approximately 9g per serving.
