53g protein crustless pizza pie is the high-protein dinner answer you’ve been looking for. All the pizza flavor you crave packed into an easy, crustless pie loaded with cheese, cottage cheese, eggs, and your favorite toppings.
Why You’ll Love This Recipe
This isn’t your typical pizza. It’s a protein-packed powerhouse that satisfies pizza cravings without the carb-heavy crust. Each serving delivers serious protein from cottage cheese, eggs, and mozzarella, making it perfect for anyone watching their macros or just wanting a more filling meal.
The texture lands somewhere between a quiche and a deep-dish pizza—custardy in the center with crispy, cheesy edges. It comes together in minutes and bakes in half an hour, making it ideal for busy weeknights. Plus, you can customize it endlessly with your favorite pizza toppings.
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53g Protein Crustless Pizza Pie
- Total Time: 55 minutes
Description
High-protein crustless pizza pie packed with 53g of protein per serving. All the pizza flavors you love in a low-carb, keto-friendly format that’s perfect for meal prep.
Ingredients
1 lb ground beef (93% lean)
1 lb Italian sausage
1 cup ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese 4 large eggs
1 cup pizza sauce 1 tsp Italian seasoning 1/2 tsp garlic powder
1/4 tsp red pepper flakes Salt and pepper to taste Pizza toppings of choice (pepperoni, mushrooms, bell peppers)
Instructions
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 bowl, whisk together cottage cheese and eggs until well combined and slightly frothy. The mixture should be creamy and smooth.
Stir in marinara sauce, 1½ cups of the mozzarella, oregano, garlic powder, and chopped basil. Mix until everything is evenly distributed throughout.
Pour the mixture into your prepared pan, spreading it evenly. Sprinkle the remaining ½ cup mozzarella on top, then arrange pepperoni or other toppings over the surface.
Bake for 30-35 minutes, until the center is set (it shouldn’t jiggle when gently shaken) and the top is golden brown and bubbly. Let cool for 5-10 minutes before slicing.
Notes
Use 93% lean ground beef to reduce excess grease in the final dish.
Let the cooked meat cool slightly before mixing with eggs to prevent scrambling.
This recipe is naturally gluten-free and keto-friendly. Customize with your favorite pizza toppings – vegetables, olives, different meats.
Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat individual portions in the microwave or oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients You’ll Need
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup cottage cheese
• 4 large eggs
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ cup chopped fresh basil
• ½ cup sliced pepperoni (or your favorite toppings)
Use full-fat cottage cheese for the richest flavor and best texture. Low-fat works but may be slightly less creamy. Pre-shredded mozzarella saves time, but freshly shredded melts better.
Why These Ingredients Work
Cottage cheese brings substantial protein and creates a creamy, custardy base when baked. Eggs bind everything together while adding more protein and richness. Mozzarella provides that essential pizza cheese pull and flavor.
Marinara sauce delivers classic pizza taste without adding carbs like a crust would. Oregano and garlic powder punch up the Italian flavors. Fresh basil adds brightness and color. Pepperoni or other toppings make it feel like real pizza while keeping it low-carb and high-protein.
Essential Tools and Equipment
• 9-inch pie pan or oven-safe skillet
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prep and Preheat
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.
Step 2: Mix the Base
In a large bowl, whisk together cottage cheese and eggs until well combined and slightly frothy. The mixture should be creamy and smooth.
Step 3: Add Flavorings
Stir in marinara sauce, 1½ cups of the mozzarella, oregano, garlic powder, and chopped basil. Mix until everything is evenly distributed throughout.
Step 4: Pour and Top
Pour the mixture into your prepared pan, spreading it evenly. Sprinkle the remaining ½ cup mozzarella on top, then arrange pepperoni or other toppings over the surface.
Step 5: Bake
Bake for 30-35 minutes, until the center is set (it shouldn’t jiggle when gently shaken) and the top is golden brown and bubbly. Let cool for 5-10 minutes before slicing.
You Must Know
Don’t skip the cooling time after baking. The pie needs those few minutes to set up properly so it slices cleanly instead of falling apart. Also, make sure your eggs and cottage cheese are well beaten together at the start—this creates the best custardy texture.
Personal Secret: Blend the cottage cheese in a food processor before mixing it with eggs for an ultra-smooth, creamy texture without any lumps.
Pro Tips & Cooking Hacks
• Use a cast-iron skillet for extra-crispy edges
• Pre-cook watery vegetables like mushrooms or peppers before adding them
• Add a pinch of red pepper flakes for heat
• Let it rest 10 minutes for the cleanest slices
• Make mini versions in a muffin tin for portion control
Flavor Variations & Suggestions
Make it a veggie pizza pie with bell peppers, onions, mushrooms, and olives. Try a white pizza version using ricotta instead of marinara. Add cooked Italian sausage or ground beef for a meatier option.
Swap basil for spinach and add sun-dried tomatoes for a different flavor profile. Make it breakfast-style with bacon, cheddar cheese, and green onions.
Make-Ahead Options
Mix all the ingredients together the night before and store in the fridge. Pour into the pan and bake when ready to eat. Baked pie keeps well in the fridge for up to three days and reheats beautifully.
You can also freeze individual slices for up to two months, reheating from frozen in the oven or microwave.
What to Serve With 53g Protein Crustless Pizza Pie
A simple green salad with Italian vinaigrette makes the perfect side. Garlic bread works if you’re not worried about carbs. Steamed broccoli or roasted vegetables add color and nutrition. A glass of red wine pairs wonderfully for adults.
Allergy Information
This recipe contains dairy and eggs. For a dairy-free version, use vegan cheese and dairy-free cottage cheese alternatives, though the texture will differ. Egg substitutes don’t work well here since eggs are the main binder.
Storage & Reheating
Store leftovers covered in the refrigerator for up to four days. Reheat individual slices in the microwave for 60-90 seconds or in a 350°F oven for 10-15 minutes until warmed through. The microwave is faster but the oven keeps the texture better.
Can I use a different cheese?
Yes! Try a blend of mozzarella, provolone, and parmesan for more complex flavor.
Why is my pizza pie watery?
This happens when toppings release moisture. Pre-cook vegetables or use less sauce next time.
How do I know when it’s done?
The center should be set and not jiggly. A knife inserted in the middle should come out clean.
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