Healthy Cottage Cheese Pizza Snacks
So… I Accidentally Invented My Favorite Snack
Alright, I have to tell you about these Healthy Cottage Cheese Pizza Snacks. I started making them last year during one of those “let’s clear out the fridge before shopping” frenzies (you know the ones—some leftovers, half a tub of cottage cheese, and desperate cravings for pizza). Turns out, a little improvising and a bit of hope are sometimes all you need for brilliance—or at least a snack good enough to make my niece demand the “white pizza things” every time she comes over. Trust me, these will probably disappear faster than you intend. And I still can’t believe I once hated cottage cheese (madness, right?).
Why I Can’t Stop Making These
I make this when I’m craving pizza but also pretending to be responsible—like, “oh look at me, I added protein!” moments. My family goes crazy for them because they’re basically mini pizzas minus the guilt (someone called them “diet food” once but honestly, they’re not missing anything). Plus, they’re so quick… aside from that one time I accidentally broiled them instead of baking (oops). Oh, and you don’t have to wait hours for dough to rise. Small miracles.
What You’ll Need (Plus My Odd Substitutions)
- 1 cup cottage cheese (full fat, low fat, whatever—my gran loved Daisy but I’m not brand loyal… just don’t use fancy herby ones unless you’re feeling wild)
- 1/2 cup shredded mozzarella (sometimes I swap cheddar if it’s a Monday and I can’t be bothered)
- 6 to 8 small whole wheat pita rounds (I’ve used English muffins or that urge-you-to-finish white bread, just toast it up first)
- 1/3 cup pizza sauce (jarred, homemade, ketchup with spices in an act of desperation—don’t ask)
- Pizza toppings: I always do bell peppers, olives, red onion, sometimes spinach. Toss on whatever needs using up.
- Optional: red pepper flakes, dried oregano (I sometimes get too excited and add a pinch of both, but that’s me)
How I Actually Throw This Together
- Preheat the oven to 400°F (wait until it really heats up, don’t cheat here—I tried, it’s not worth it).
- While that’s going, spread your mini pitas or bread thingies on a tray lined with parchment. I always use parchment these days—clean-up is less of a circus.
- In a bowl, mix cottage cheese and mozzarella together. I sneak a taste here, by the way. It’s the cook’s tax?
- Spoon a dollop of sauce onto each base (not too much or you’ll get soggy bottom syndrome… just a thin layer does it).
- Layer the cottage cheese mixture on top and use the back of a spoon to spread it out. Looks funny now, but trust me, it will come together.
- Artfully (okay, haphazardly) toss on your toppings. Even distribution is not my strong suit.
- Optional: Sprinkle with red pepper flakes or oregano if you like a bit more oomph. Sometimes I skip this if feeding kids—they have opinions.
- Bake for about 12–15 minutes, or until the edges are crispy and the cheese starts to bubble. Honestly, keep an eye on them; ovens have minds of their own.
- Let cool for a couple of minutes (unless you like mouth-burn). Cut into wedges or just pick them up and go for it.
A Few Notes Earned the Hard Way
- If your cottage cheese is particularly watery, drain it—otherwise you’ll end up with weird puddle-y bits (made this mistake twice, still eatable but looks sad).
- I think these taste even better the next day cold from the fridge, but my cousin finds that idea bonkers. Try it both ways?
- Don’t over-sauce. You can always dip later!
Weird Variations I’ve Tried (and Lived to Tell)
- Tried with ricotta once—came out very creamy, but almost too rich. Cottage cheese wins here, surprisingly.
- If you want to go low carb, use thick-cut zucchini slices as the base. Not quite pizza but a decent nosh.
- Once tried pineapple (to annoy a friend who hates it)—actually wasn’t half bad!
- Cauliflower “crust”—no, just don’t. It basically disintegrated. No one even finished theirs, and we’re not that picky.
Equipment I Actually Use (And What If You Don’t Have It?)
- Basic oven—fancy ones probably work, but my chipped old model does fine
- Parchment paper or a baking tray (just oil it a touch if you’re out of parchment—been there, used a well-worn pan instead, bit of a mess but survived)
- Mixing bowl, spoon. I’ve literally just used my hands to mix in a pinch
On Storing (But It Never Lasts That Long)
Honestly, these keep fine in a sealed container in the fridge for about two days. But they never make it to day three in my house. If you’re less of a muncher, just reheat in a toaster oven or zap in the microwave (texture will be a bit softer though, just FYI).
How I Serve It (And the Odd Family Ritual)
I love adding a side of carrot sticks or a random heap of pickles for crunch. And if my brother’s around, we must have extra chili flakes on the table. Not negotiable.
Stuff I’ve Learned to Do (and Not Do, Oops)
- If you try to rush the baking, and up the temp to “speed things up,” you’ll get burnt edges and cold cheese (ask me how I know…)
- Pat your toppings dry if they’re really juicy. Soggy pizza snacks are… not a vibe.
- Double-batch if you have hungry people. I thought a dozen would be enough—hilarious.
Questions Folks Have Actually Asked Me
- Can I use Greek yogurt instead of cottage cheese? Someone asked me this at a party—eh, I tried it, but it got a bit runny. Maybe if you strain it first? Not my fave though.
- Is there a way to make it vegan? Oh, definitely. Use a plant-based cheese alternative and a vegan friendly base, but cottage cheese does bring a certain vibe you’ll miss.
- What if my oven is ancient and erratic? Join the club! Just watch color and texture, rather than trusting the clock. My best batches happen when I’m hungry and hovering.
- Do kids really like these? 100%. My niece calls them pizza clouds, whatever that means—but she asks for them all the time, so that has to count.
- Do you have to use whole wheat bases? Not at all—white bread, those odd little naan rounds from the corner shop, even bagels sliced thin. It all works; bit of a free-for-all.
- Do you ever add meat? Sometimes a bit of diced chicken or turkey pepperoni if we have it, but honestly, these are about the cheese for me.
And speaking of digressions: once I left these in the oven so long (Netflix-binge danger), they basically became pizza crisps. Not at all bad with a pint of something cold, if you ask me.
Ingredients
- 4 whole wheat English muffins, split
- 1 cup low-fat cottage cheese
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 teaspoon dried oregano
- Salt and pepper, to taste
- Olive oil spray
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
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2Arrange split English muffins cut side up on the prepared baking sheet.
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3Spread about 2 tablespoons of pizza sauce over each muffin half. Spoon cottage cheese evenly over the sauce.
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4Top with chopped spinach, diced bell peppers, and a sprinkle of mozzarella cheese. Season with oregano, salt, and pepper.
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5Bake for 10–12 minutes, or until cheese is melted and edges are golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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