Cottage Cheese Pizza Bites (Gluten-Free)

Craving pizza without the carbs, calories, or effort? These gluten-free cottage cheese pizza bites are your answer. Made with prosciutto and Pecorino Romano, they’re irresistibly savory, ready in no time, and packed with nutrition — each mini pizza delivers around 10 grams of protein for only 125 calories. I love serving them with my homemade sugar-free ketchup and fresh basil leaves for that authentic pizza feel. They’re also perfect for meal prep — bake a batch, freeze them, and enjoy a quick, high-protein bite anytime. Truly a game changer!

Cottage Cheese Pizza — A Light, High-Protein Take on a Classic

I don’t know anyone who doesn’t love pizza. But I know plenty of people — myself included — who don’t feel great after eating it. Traditional pizza tends to be heavy: lots of refined carbs, gluten, calories, and, if you’re making it from scratch, quite a bit of effort too.

I still love a good pizza night, though. When I do, I make my own gluten-free sourdough pizza crust and top it with the best ingredients I can find — but that takes planning and time, which means it doesn’t happen very often.

This recipe, on the other hand, has become my favorite quick way to enjoy something pizza-like that’s high in protein, nutrient-rich, satisfying, and so easy to make.

The Gluten-Free Flour Mix

I’ve been baking exclusively gluten-free (and lectin-free) for over eight years, and I’ve tried just about every flour in this category. I don’t use premixes, so for this recipe I made my own blend of millet flour, sorghum flour, and a touch of tapioca starch for lightness and texture. If you want to dive deeper into this topic, check out my Quick Guide to Gluten-Free and Lectin-Free Flours.

Both millet and sorghum are gluten-free, lectin-free whole grains that provide fiber, minerals, and a pleasant, mildly nutty flavor. Tapioca helps with binding and softness. If you prefer, you can use a store-bought gluten-free flour blend instead. While this mix adds a few carbs, I don’t recommend replacing it with nut flours like almond — they’ll make the texture greasy rather than light and bread-like.

And finally, if gluten is not a problem for you, feel free to use regular flour.

Prosciutto di Parma and Pecorino Romano

I love the simplicity of Mediterranean cooking and the quality of Italian ingredients. A dish is only as good as what goes into it — so for the most delicious, savory flavor, use the best you can find.

Prosciutto di Parma is an Italian dry-cured ham, naturally aged and minimally processed, making it one of the cleanest deli meats available. Pecorino Romano, a sheep’s milk cheese, adds a sharp, salty flavor that balances perfectly with the cottage cheese. It’s naturally low in lactose and made with A2 casein, making it easier to digest than most cow’s milk cheeses.

The Cottage Cheese

The star of this recipe is, of course, cottage cheese — high in protein, rich in calcium, and mild in flavor. I recommend using a fermented cottage cheese. Fermentation helps reduce lactose and makes the nutrients more bioavailable by introducing beneficial enzymes.

I usually buy a 4% fat cottage cheese for the best texture and flavor, but 2% works well too if you prefer a leaner option. The nutritional values for this recipe are estimated based on 2% cottage cheese.

Here’s the complete list of ingredients, quantities, and a step-by-step guide with photos. At the end of the post, you’ll find a printable recipe card and a detailed nutrition label.

Ingredients

• 120 g gluten-free flour (I make a mix of 50 g millet + 50 g sorghum + 20 g tapioca)
• 1 teaspoon baking powder
• 140 g Prosciutto di Parma (10-12 slices)
• 400 g fermented cottage cheese
• 3 pastured eggs
• 100 g grated Pecorino Romano
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• Extra virgin olive oil, for greasing the pan
• To serve: fresh basil leaves, sugar-free ketchup, or pesto

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Grease a baking pan with extra virgin olive oil or line it with parchment paper.

Prepare the flour mix. In a bowl, combine the millet, sorghum, and tapioca flours with the baking powder.

Prepare the prosciutto. Finely chop the prosciutto (you can trim off excess fat if preferred). Toss it with 1 tablespoon of the flour mix to help separate the pieces and prevent sticking. Set aside.

Make the batter. In a large mixing bowl, blend the cottage cheese and eggs using an immersion blender until smooth. Add the grated Pecorino Romano, oregano, pepper, and the floured prosciutto pieces. Mix well.

Add the flour. Stir the remaining flour mixture into the wet ingredients until fully combined.

Shape and bake. Scoop about ¼ cup of the mixture for each mini pizza onto the prepared baking sheet, leaving space between them. Bake for 35–40 minutes, until golden on top.

Cool and release. Remove from the oven and let them cool slightly in the pan before releasing with a stainless steel spatula — they will firm up as they rest.

How to Serve and Store These Cottage Cheese Pizza Bites

Once you remove the mini pizzas from the oven, they’ll still be a bit soft. Let them cool for 5–7 minutes on the pan to firm up before gently releasing them with a spatula. You can keep them on the baking sheet to stay warm until serving.

My favorite way to enjoy them is topped with homemade sugar-free ketchup, fresh basil leaves, and a drizzle of extra virgin olive oil — it really gives that classic pizza feel.

If you have leftovers, store them in the refrigerator for up to 3 days, or freeze them layered between sheets of parchment paper. To reheat, place them straight from the freezer into a hot oven — they’ll taste just like they’re fresh from the oven.

Enjoy, and let me know if you make them!

For another delicious, not-so-traditional pizza, try this Smoked Salmon Pizza with Caramelized Onions. It is one of my favorite recipes!

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