High-Protein Pizza with Dry-Cured Pork Tenderloin and Arugula

Since discovering this high-protein pizza crust, I haven’t even gone back to the classic one. Of course, the taste isn’t the same, and the texture doesn’t quite mimic traditional yeasted dough. You can’t really compare the two, but because of its high nutrient profile and low-carb content, I far prefer this version.

In the past, I’ve tried other healthy pizza crust alternatives – like broccoli, cauliflower, or even chicken breast – but they all ended up in the “it’s good, but I’m never making it again” category. However, this cottage cheese version is the only one that actually made it into my weekly menu. Well, maybe not exactly weekly, but I definitely make it every other week.

Why you’re going to love this high-protein pizza crust?

• No kneading and quick to make: Just mix the ingredients in a bowl, spread the dough, and pop it in the oven. No waiting around for it to rise.
• Filling and nutritious: The combination of cottage cheese, egg, and almond flour delivers a solid dose of protein and healthy fats, while the oat flour provides complex carbs. The quantities in this recipe make a medium-sized pizza that I share with *le husband, and it keeps us both full.
• Great for your fitness goals 😉: It’s an excellent fitness-friendly pizza alternative, perfect for those days when you want something satisfying but are still watching your macros. Well, depending on what toppings you pile on top, of course 😂.

What you’ll need

• Cottage cheese: Provides the protein base (you can use a lower or higher fat percentage, depending on your desired macros). I blend it until smooth so the crust turns out uniform. My personal favorites are Arla Protein Cottage Cheese 1.5% Fat  and President Lactose-Free Cottage Cheese.
• Egg: Helps bind the ingredients together and gives the crust its elasticity.
• Almond flour: Adds a fine texture, structure, and healthy fats, while keeping the overall carb count low.
• Oat flour: Gives it that “baked good” structure and the necessary fiber to keep the crust from getting too soggy.
• Dried oregano: Optional, but a great addition to this type of crust. Besides adding great flavor, it helps your stomach digest everything much easier.

Please note! It is very important to know that this type of crust – made with cheese and egg – must be baked on its own first, before adding any other pizza toppings. Otherwise, the crust will absorb all the moisture from the tomato sauce and turn out soft and soggy.

When it comes to pizza toppings, you can choose any combination you like. I usually go for a quick and fresh version: prosciutto crudo and arugula pizza. However, to lower the fat content and keep this protein pizza as low-calorie as possible, I often swap the prosciutto for a dry-cured pork tenderloin.

High-Protein Pizza with Dry-Cured Pork Tenderloin and Arugula

Recipe by Loredana Arion

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories per serving

618

kcal

Protein per serving

55

g

Carbs per serving

39

g

Fat per serving

27

g

Ingredients

• Crust

• 200g cottage cheese

• 1 egg

• 30g almond flour

• 100g oat flour

• 1/2 tsp salt

• dried oregano

• Toppings

• 50ml tomato sauce

• 50g semi-hard cheese (I use Hochland Light Cascaval)

• 150g dry-cured pork tenderloin

• 50g arugula

Directions

• Preparing the Crust
• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Blend the cottage cheese and egg together until smooth.
• Add the remaining ingredients and mix until the mixture is fully combined.
• Spread the dough thinly onto the baking sheet. You can shape it into a circle for a classic pizza look, or a rectangle, depending on your preference.
• Baking – Stage 1
• Bake the crust for 12–15 minutes, until it turns golden brown.
• Baking – Stage 2
• Remove the crust from the oven, then add the tomato sauce and shredded cheese.
• Place it back in the oven for another 5–7 minutes, until the cheese is melted and lightly browned.
• The Final Step
• Take the pizza out of the oven and top it with the dry-cured pork tenderloin and fresh arugula.