Roasted Pepper Almond Pizza Crust

Name: Roasted Pepper Almond Pizza Crust
Yield: 4 servings
Ingredients: 250 g thick nonfat cottage cheese, no pooled whey; 1 large egg (50 g without shell); 120 g finely ground almond flour; 100 g fresh red bell pepper (raw weight; roast and blot dry); 2 g smoked paprika; 2 g garlic powder

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Roasted Pepper Almond Pizza Crust

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

245calories

16g protein

11g carbs

16g fat

Sodium: Approximately 238 mg; generic estimate

one base, excluding toppings and sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

250 g thick nonfat cottage cheese, no pooled whey
1 large egg (50 g without shell)
120 g finely ground almond flour
100 g fresh red bell pepper (raw weight; roast and blot dry)
2 g smoked paprika
2 g garlic powder

Cooking instructions

Heat oven to 375 F. Line two trays with baking parchment. Use thick cottage cheese with no pooled whey; do not add milk or water. Blend cottage cheese and the single whole egg until smooth. Stir in almond flour. Roast the pepper first at 425 F for 15-20 minutes, then cool, finely chop and blot dry. Reduce oven to 375 F; stir the pepper and spices into the mixture. Rest 10 minutes. The mixture should be thick and spreadable, not pourable or kneadable like wheat dough. Divide into four; press or spread into thin 6-7 inch bases about 1/8 inch thick. Bake 20-30 minutes until firm and golden at edges, reaching 160 F. Cool 10 minutes, carefully peel, flip and bake 5-8 minutes more to dry the underside. Only then add light cooked toppings and finish baking. Cool promptly; refrigerate within 2 hours at 40 F or below for 3-4 days. Reheat to 165 F. Revised development formula, not kitchen-tested. Do not add unmeasured flour: recalculate any changes.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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