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Mushroom & Cottage Cheese Protein Pizza x Tegan Martin

Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Protein Pizza Base
 120 g Cottage Cheese
 160 ml Egg Whites
 100 g Plain Flour
 2 tsp Baking Powder
 1 tsp Garlic Powder
 1 tsp Dried Oregano
 ½ tsp Salt
Toppings
 ⅓ cup Pizza Sauce of choice
 150 g Australian Mushrooms, I used Button & Cup
 60 g Goats Cheese, crumbled
 1 cup Fresh Rocket
Side Salad
 2 cups Fresh Rocket
 1 tbsp Extra Virgin Olive Oil
 1 tsp Lemon Juice or Balsamic Vinegar
 Salt & Cracked Black Pepper, to taste
1

For the base, you’ll need 120g cottage cheese, 160ml egg whites, 100g plain flour, 2 teaspoons of baking powder, half a teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of dried oregano.

2

Blend the cottage cheese and egg whites until smooth, then combine with the remaining ingredients to form a dough. Roll out the base, add your favourite toppings and bake until golden and crisp.

3

For this version, we’re topping it with sauce of choice as well as two types of Australian mushrooms (I used button and cup) which both boast different flavours, rocket and goat’s cheese.

Nutrition Facts

2 servings

Serving size