Crispy, golden, cheesy perfection with extra protein and a tender, chewy texture — the ultimate comfort food made macro-friendly!

🍽️ Servings

Makes 6–8 slices (1 baking sheet)

⏱️ Prep Time: 10 minutes
🔥 Cook Time: 15–18 minutes
🕒 Total Time: 25–30 minutes
💪 Protein: ~14–16g per serving

🧂 Ingredients

Cheese Base:

  • 1 cup shredded part-skim mozzarella cheese (for stretch & melt)
  • 1 cup finely grated Parmesan cheese (for flavor & crisp edges)
  • 1 large egg (for binding)
  • ¼ cup low-fat cottage cheese or ricotta cheese (adds creaminess & extra protein)
  • 2 tbsp unflavored whey protein powder (optional but boosts protein and texture)

Seasonings:

  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ¼ tsp onion powder (optional, adds depth)
  • ¼ tsp salt (optional)
  • Cracked black pepper, to taste

Optional Add-ins (for variety):

  • 1 tbsp chopped fresh parsley or basil (for herby flavor)
  • ¼ tsp red pepper flakes (for a little kick)
  • 2 tbsp cooked crumbled turkey bacon or diced chicken (for extra protein)

Toppings (optional if using as a pizza base):

  • ¼ cup sugar-free pizza sauce or marinara
  • ¼ cup extra mozzarella or any cheese you love
  • Your favorite high-protein toppings: grilled chicken, turkey pepperoni, mushrooms, etc.

🔧 Instructions

1️⃣ Preheat & Prep

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper and lightly spray it with nonstick spray (Pam or avocado oil spray). 🧠 Tip: Parchment ensures the cheesy bread won’t stick and helps with a crispy bottom.

2️⃣ Mix the Cheesy Base

  1. In a large mixing bowl, combine:
    • Mozzarella cheese
    • Parmesan cheese
    • Egg
    • Cottage cheese (or ricotta)
    • Protein powder (if using)
  2. Add garlic powder, Italian seasoning, and onion powder.
  3. Mix well until everything is evenly combined — the mixture should be thick, sticky, and cheesy. 🧀 Tip: If it feels too wet, add 1 more tablespoon of Parmesan or protein powder.

3️⃣ Spread & Shape

  1. Spoon the cheesy mixture onto your prepared parchment-lined baking sheet.
  2. Use a spatula to spread it into a rectangle or circle about ¼-inch thick (thinner = crispier).
  3. Make sure it’s even for consistent baking.

4️⃣ Bake

  1. Place in the preheated oven and bake for 12–15 minutes, or until the edges begin to brown and the top looks golden and set.
  2. For a crispier finish, switch to broil for 1 minute — watch closely to prevent burning.
  3. Remove from oven and let cool for 3–4 minutes before slicing (it firms up as it cools).

5️⃣ Optional — Turn It Into Pizza

If you want to use this as a high-protein pizza crust:

  1. After the initial baking, spread ¼ cup marinara or pizza sauce over the crust.
  2. Add a light layer of cheese and your favorite high-protein toppings (grilled chicken, turkey pepperoni, etc.).
  3. Return to the oven and bake an additional 6–8 minutes at 400°F (205°C) until toppings are hot and cheese is bubbling.
  4. Cool slightly, slice, and enjoy!

🧊 Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in slices with parchment between them for up to 2 months.
  • Reheat: Bake or air-fry for 5–6 minutes at 350°F — it’ll crisp up like new!

⚡ Nutrition (Per Serving – 1 of 6 slices, with protein powder)

  • Calories: ~180
  • Protein: ~16g
  • Carbs: ~2g
  • Fat: ~12g
  • Fiber: 0g
  • Net Carbs: 2g

🌟 Variations

💚 Spinach & Feta Protein Bread:
Add ¼ cup chopped spinach + 2 tbsp crumbled feta to the mixture before baking.

🌶️ Jalapeño Popper Bread:
Mix in 2 tbsp diced jalapeño and 2 tbsp low-fat cream cheese for a spicy twist.

🍕 Italian Herb Pizza Base:
Replace mozzarella with a mix of mozzarella + provolone, and brush baked crust with garlic butter and herbs.

🥩 Extra Protein Boost:
Top with grilled chicken strips or add 1 scoop collagen peptides to the batter for an invisible protein bump.

🧑‍🍳 Chef’s Tips for Success

  1. Use part-skim mozzarella — melts perfectly but keeps the fat in check.
  2. Don’t overbake — cheese can go from golden to burnt quickly.
  3. Cool before slicing — it solidifies and becomes easy to cut.
  4. For crispy edges, bake directly on parchment without a pan under it (air circulation helps).
  5. Double the batch and freeze half — it reheats beautifully in an air fryer.

🥗 Serving Ideas

  • Pair with a protein-packed tomato soup or Greek yogurt ranch dip.
  • Serve as a side for grilled chicken or shrimp.
  • Use as low-carb sandwich “bread” by folding two slices with turkey and spinach inside.