introduction
53g Protein Crustless Pizza Pie is an easy, protein-forward twist on classic pizza that skips the crust without skimping on flavor. If you love hearty, satisfying meals that are quick to make and protein-packed, you’ll appreciate how this crustless pie delivers familiar pizza comfort with fewer carbs and more muscle-friendly nutrition. For more high-protein comfort-dish inspiration, consider pairing this with a similar crowd-pleaser like a high-protein chicken enchiladas recipe for weeknight variety.
This recipe blends cottage cheese, eggs, marinara, and mozzarella into a rich, sliceable filling that bakes into a golden, bubbly pie. It’s a smart option for busy cooks, fitness-minded eaters, and anyone who wants pizza flavor without a traditional dough base. The result is creamy, tangy, and utterly satisfying.
why make this recipe
There are a few great reasons to make the 53g Protein Crustless Pizza Pie at home. First, it’s fast: from prep to oven, you’ll have dinner in under an hour with minimal chopping and cleanup. Second, it’s protein-dense. Between cottage cheese, eggs, and two cups of mozzarella, this dish delivers a powerful protein boost to support recovery and keep you full longer. Third, it’s flexible — switch toppings, adjust herbs, or make it vegetarian without losing the pizza experience. Finally, this recipe is a winner for people watching carbs or wanting a lower-carb alternative to traditional pizza that still feels indulgent.
how to make 53g Protein Crustless Pizza Pie
This crustless pizza pie is built on a creamy, cheesy custard that bakes firm enough to slice. The method is straightforward: blend cottage cheese, eggs, and marinara until smooth, fold in mozzarella and seasonings, pour into a greased pan, top with your preferred toppings, and bake until set and golden brown. The baking time gives the custard a lightly browned top and creates those irresistible melty cheese strands when you slice into a wedge. Let it rest briefly so the pie firms up, then slice and serve warm.
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 family-friendly swaps: the recipe calls for sliced pepperoni, which often contains pork. For a family-friendly or non-pork option, use smoked turkey pepperoni, thinly sliced roasted chicken breast, sautéed mushrooms, seasoned tofu, or tempeh. If you prefer lower-sodium toppings, choose a low-sodium marinara and turkey-based topping. Fresh basil brightens the overall flavor — if you don’t have it, 1–2 teaspoons dried basil can work in a pinch.
Directions :
Assemble all ingredients on the countertop.
In a mixing bowl, combine cottage cheese, eggs, and marinara sauce.
Whisk until the mixture is creamy and smooth.
Gently fold in shredded mozzarella, oregano, garlic powder, and chopped basil.
Preheat your oven to 375°F (190°C).
Grease a pie pan or oven-safe skillet with olive oil.
Pour the cheesy mixture into the prepared dish and spread evenly.
Top with sliced pepperoni or your favorite toppings.
Bake in the oven for 30-35 minutes until golden brown and bubbly.
Remove from oven and let cool for 10 minutes.
Cut into wedges with a sharp knife and serve warm.
Enjoy the flavors and pair with a fresh salad or dipping sauce.
Pro Tips for Success 53g Protein Crustless Pizza Pie
- Use room-temperature eggs and cottage cheese for a smoother batter. Cold dairy and eggs can make blending uneven; letting them sit 10–15 minutes makes whisking easier and helps the mixture set uniformly in the oven.
- Blend the cottage cheese and eggs thoroughly for a custard-like texture. If you prefer an ultra-smooth base, pulse the cottage cheese and eggs in a blender or food processor before folding in the shredded cheese.
- Grease the pan generously and consider parchment for easy removal. A rimmed springform or an oven-safe skillet works well if you want a rustic edge; nonstick spray plus a drizzle of olive oil reduces sticking.
- Don’t overload with heavy toppings. Keep in mind that too many toppings or very wet ingredients can prevent the center from setting. If you want lots of toppings, precook wet vegetables (like mushrooms or zucchini) to remove excess moisture.
- Let it rest before slicing. Allowing the pie to cool for 10 minutes helps it firm up so slices hold their shape and don’t fall apart on the plate.
- Check doneness with a thin knife. Insert into the center — it should come out mostly clean with a few moist crumbs, and the top should be lightly golden and set.
Flavor Variations 53g Protein Crustless Pizza Pie
- Mediterranean Twist: Replace pepperoni with roasted red peppers, artichoke hearts, kalamata olives, and a sprinkle of oregano. Fold a little crumbled feta into the base for tang.
- BBQ Chicken: Stir 2–3 tablespoons of low-sugar BBQ sauce into the marinara or use a BBQ-marinara mix, top with cooked shredded chicken and red onion slices, and finish with cilantro after baking. Use smoked turkey pepperoni or chicken to stay family-friendly.
- Veggie Supreme: Load up on sautéed bell peppers, mushrooms, spinach, and onions. To avoid extra moisture, cook vegetables until most liquid evaporates before layering on top.
- Spicy Italiano: Add crushed red pepper flakes and swap basil for fresh arugula after baking. Use turkey pepperoni for a slightly leaner, spicy topping that keeps the dish family-appropriate.
Serving Suggestions 53g Protein Crustless Pizza Pie
This crustless pie is hearty on its own, but a few simple sides take it to the next level. Serve with a crisp green salad dressed with lemon vinaigrette or balsamic to cut through the richness. For a low-carb pairing, roasted cauliflower or garlic sautéed spinach are excellent complements. If you’re feeding a crowd, offer a small bowl of red pepper flakes, grated Parmesan, and a light herb oil so guests can customize each slice. For a kid-friendly plate, pair wedges with carrot sticks and a mild ranch-style dip.
Storage and Freezing Instructions 53g Protein Crustless Pizza Pie
- Refrigerating: Allow the pie to cool to room temperature, then cover tightly with plastic wrap or transfer slices to an airtight container. Stored in the refrigerator, it will keep well for 3–4 days. Reheat gently in a 350°F (175°C) oven for 8–12 minutes or microwave individual slices for 60–90 seconds until warmed through.
- Freezing: To freeze, cut the pie into individual wedges and wrap each piece in plastic wrap followed by a layer of foil or place slices in a freezer-safe bag or container. Frozen slices last up to 2 months. Thaw in the refrigerator overnight before reheating to maintain texture.
- Best practice for reheating: Reheat in the oven at 350°F (175°C) until warmed, which revives the crustless pie’s top and maintains a better texture than microwaving. If using the microwave for speed, add 10–15 seconds to prevent rubbery cheese.
Nutrition Facts (Per Serving) — approximate
Makes 2 generous servings. Nutrition per serving (estimate):
- Calories: 690 kcal
- Protein: 53 g
- Carbohydrates: 16 g
- Fat: 46 g
- Fiber: 2 g
- Sodium: 1,500–1,800 mg
Nutrition notes: values are estimates based on standard ingredient amounts and brands. Protein is high due to the combination of cottage cheese, eggs, and mozzarella. Sodium will vary a lot depending on the type of marinara, cheese, and toppings you choose — opt for low-sodium options if you’re watching salt intake.
FAQ About 53g Protein Crustless Pizza Pie
What makes this a "crustless" pizza pie rather than a casserole?
This dish is crustless because it replaces dough with a baked, cheese-and-egg custard that serves as the base. Unlike a layered casserole where ingredients may remain loose, the egg and cottage cheese mixture firms up during baking and holds together like a pie you can slice into wedges. Texture-wise it’s closer to a quiche-meets-pizza: solid enough to pick up, but still creamy and cheesy inside.
Can I make this recipe dairy-free or vegan?
This particular recipe relies on cottage cheese, eggs, and mozzarella for structure and protein, so making it fully dairy-free and vegan would require significant changes. For a dairy-free approach, use silken tofu blended with a plant-based milk and a firm vegan mozzarella alternative; replace eggs with a binder like chickpea flour batter (aquafaba can be used in place of eggs for lift). Keep in mind those swaps will change the flavor and texture and may reduce protein unless you add a high-protein plant source like crumbled tempeh or seitan.
How should I adjust the baking time for different pans?
Baking time depends on the pan material and depth. A deeper dish or springform pan will require a few extra minutes; a shallow skillet will finish faster. Check doneness at 25 minutes and then every 5 minutes until the center is set and the top is golden. Also, dark metal pans tend to brown faster, so you might need to tent with foil if the top is getting too dark before the center sets.
Is this recipe suitable for meal prep or packed lunches?
Yes. The pie holds up well for meal prep because it slices cleanly and reheats without losing too much texture. Store individual slices in meal containers with a small salad or steamed veggies. Keep dressings separate until mealtime to avoid soggy greens. If you’re bringing it for lunch, a quick 30–60 second microwave can warm a slice, or use an insulated container to keep it at a pleasant temperature.
Can I reduce the fat content without losing structure?
You can lower fat by choosing part-skim mozzarella and low-fat or fat-free cottage cheese. Keep in mind that fat contributes to creaminess and flavor, so the finished pie may be less rich and slightly firmer. If you reduce fat, consider adding extra herbs, a squeeze of lemon, or a sprinkle of nutritional yeast to boost umami and mouthfeel without adding heavy calories.
My pie was a bit watery after baking — how can I fix that?
Watery results usually come from high-moisture toppings or undercooked vegetables. Next time, pre-cook or drain toppings like mushrooms, zucchini, spinach, or fresh tomatoes to remove excess liquid before adding. Also, make sure the custard is well-whisked so moisture is evenly distributed; if it still seems loose, bake an extra 5–10 minutes. A short rest after baking helps the mixture tighten up.
Final Thoughts
The 53g Protein Crustless Pizza Pie is a terrific option when you want pizza flavor without the crust and with a serious boost of protein. It’s adaptable, family-friendly, and forgiving for cooks of all levels. Whether you’re meal-prepping for the week, managing carbs, or simply craving something cheesy and substantial, this pie brings comfort and convenience to the table. Try different toppings, keep a few pro tips in mind, and make this your go-to when you want a quick, satisfying, protein-forward meal.
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53g Protein Crustless Pizza Pie
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: High Protein, Low Carb
Description
A protein-dense, crustless pizza pie that’s quick to make and utterly satisfying, perfect for those seeking a low-carb alternative to traditional pizza.
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
Instructions
- Assemble all ingredients on the countertop.
- In a mixing bowl, combine cottage cheese, eggs, and marinara sauce.
- Whisk until the mixture is creamy and smooth.
- Gently fold in shredded mozzarella, oregano, garlic powder, and chopped basil.
- Preheat your oven to 375°F (190°C).
- Grease a pie pan or oven-safe skillet with olive oil.
- Pour the cheesy mixture into the prepared dish and spread evenly.
- Top with sliced pepperoni or your favorite toppings.
- Bake in the oven for 30-35 minutes until golden brown and bubbly.
- Remove from oven and let cool for 10 minutes.
- Cut into wedges with a sharp knife and serve warm.
Notes
For a family-friendly or non-pork option, substitute smoked turkey pepperoni. Allow pie to cool for 10 minutes before slicing for better shaping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian