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cottage cheese pizza bites on a baking sheet, topped with ketchup and basil leaves

Cottage Cheese Pizza Bites (Gluten-Free)

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Description

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!

Ingredients

  • 120 g gluten-free flour (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

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a baking pan with extra virgin olive oil or line it with parchment paper.
  2. Prepare the flour mix. In a bowl, combine the millet, sorghum, and tapioca flours with the baking powder.
  3. 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.
  4. 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.
  5. Add the flour. Stir the remaining flour mixture into the wet ingredients until fully combined.
  6. 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.
  7. 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.
  8. Serve and store. Serve warm, topped with sugar-free ketchup or pesto and fresh basil leaves. These mini pizzas are also delicious cold or reheated in the oven or a pan.
  9. For longer storage, layer them between sheets of parchment paper and freeze. Reheat directly from frozen in a hot oven until warmed through.

Notes

  • Gluten-free flour mix: if my recommended flours don’t work for you, you can use a good-quality store-bought gluten-free flour blend instead. And if gluten is not a problem for you, you can even use regular flour. 
  • Let the mini pizzas cool for 5–7 minutes before removing them from the pan — they’ll firm up as they rest.
  • For serving, top with homemade sugar-free ketchup, fresh basil leaves, and a drizzle of extra virgin olive oil for that true pizza flavor.
  • Store leftovers in the fridge for up to 3 days, or freeze them layered between parchment sheets.
  • To reheat, place directly from the freezer into a hot oven for a fresh-from-the-oven texture.

Find it online: https://creativeinmykitchen.com/cottage-cheese-pizza-bites/