Low Carb Cottage Cheese Pizza

 Ingredients

1 cup cottage cheese – 2%-4% fat

2 large eggs

½ teaspoon garlic powder

¼ teaspoon Italian seasoning 

Pinch of salt and pepper

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Mix the cottage cheese and eggs in a medium bowl then add the seasoning (garlic, Italian seasoning, salt and pepper) and mix well. 

Pour the cottage cheese mixture in an even layer in a circle shape or rectangle shape onto the lined pan, about ¼ inch in thickness. 

Bake the crust on the middle rack of the preheated oven for 35-40 minutes or until golden and set. Once the pizza is done, remove it from the oven and let it cool for 5-10 minutes. Then add your toppings, and return the pizza to the oven for 5-10 more minutes until the cheese is melted and the edges are nice and golden. 

Remove the pizza from the oven and let it cool for 10 minutes before you slice and serve it. 

Notes

Use a good quality cottage cheese like Good Culture or Daisy’s. Nancy’s is also really good. 

Allow the pizza crust to cool before you add the toppings and after it is fully done cooking. 

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or air fryer at 350°F until warmed through. 

Sweet Potato Casserole

 Ingredients 

▢5 pounds sweet potatoes

▢4 tablespoons butter

▢2 eggs slightly beaten

▢1 teaspoon salt

▢1 teaspoon ground cinnamon

▢1/2 teaspoon vanilla extract

▢1/2 teaspoon ground nutmeg

▢1/2 cup dark brown sugar

▢1/4 cup heavy cream

▢Butter for greasing baking dish

Crumble Topping + Marshmallows

▢1/2 cup all-purpose flour

▢1 cup dark brown sugar

▢1/4 teaspoon salt

▢1 cup quick-cooking oats

▢1/2 teaspoon ground cinnamon

▢1 stick butter cut into chunks

▢2 cups miniature marshmallows

Instructions 

Sweet Potato Layer

Preheat the oven to 350 degrees F.

Wrap sweet potatoes in foil, place them on a baking sheet and bake for about 1 hour or until fork-tender. *If using canned sweet potatoes, skip this step (be sure to drain syrup).

Once potatoes are cool enough to handle, remove and discard skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl. Mash the sweet potatoes together with the butter using a potato masher until mostly smooth.

Add the eggs, salt, cinnamon, vanilla, and nutmeg and continue to mash until you have a uniform mixture. Add the brown sugar and cream and mix well.

Cookie Crumble

Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and stir together well. Stir in the chunks of butter, using a fork to mix until you have streusel-like crumb.

Assemble and Bake

Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potatoes in the pan. Top with the marshmallows first, then crumble the oatmeal crust on top of the marshmallows. Bake 30 to 40 minutes at 350 degrees.