Cottage Cheese Cloud Bread Pizza Roll Ups Recipe

Ingredients

• 2 large Eggs (room temperature)
• 0.5 cup Cottage Cheese (full‑fat, standard curds)
• 0.5 teaspoon Baking Powder (approx 1/4 tsp; used 1/2 tsp if 1/4 tsp unavailable)
• pinch Salt (to taste)
• 0.25 teaspoon Garlic Powder
• 2 tablespoons Unsalted Butter (melted)
• 1 clove Garlic (minced; jarred minced garlic works in a pinch)
• 2 tablespoons Parmesan Cheese (grated)
• 0.25 teaspoon Italian Seasoning
• 6 slices Pepperoni (thin slices)
• 1 ounce Mozzarella Cheese (shredded)
• 2 tablespoons Cooking Spray or Oil (optional, for parchment paper)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Blend Batter

   In the blender, combine the 2 eggs, 1/2 cup cottage cheese, 1/2 tsp baking powder, a pinch of salt, and 1/4 tsp garlic powder. Blend for 30‑45 seconds until smooth.

   Time: PT1M

3. Prepare Baking Sheet

   Line a cookie sheet with parchment paper. Lightly spray or brush the parchment with 2 tbsp cooking oil (optional).

   Time: PT2M

4. Portion Batter

   Using a tablespoon, drop batter onto the parchment forming 4‑5 circles about 2 inches in diameter. Gently smooth the tops with the back of a spoon.

   Time: PT3M

5. First Bake

   Place the sheet in the preheated oven and bake for 9 minutes, until the tops are set and matte with a light golden edge.

   Time: PT9M

   Temperature: 350°F

6. Cool Slightly

   Remove the sheet and let the cloud breads cool on the parchment for about 5 minutes.

   Time: PT5M

7. Make Garlic Butter

   In a small bowl, melt 2 tbsp butter, then stir in the minced garlic clove, 2 tbsp grated Parmesan, and 1/4 tsp Italian seasoning until combined.

   Time: PT2M

8. Assemble Roll‑Ups

   Flip each cloud bread, brush the exposed side with garlic butter. Place a line of shredded mozzarella and 1‑2 pepperoni slices near one edge, then roll tightly, seam side down.

   Time: PT5M

9. Second Bake

   Return the assembled roll‑ups to the sheet (or a fresh lined sheet). Brush tops with any remaining garlic butter. Bake 6 minutes at 350°F until the mozzarella melts.

   Time: PT6M

   Temperature: 350°F

10. Serve

    Remove from oven, let cool 2 minutes, then serve warm. Optional: dip in marinara or enjoy as‑is.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Eggs: egg whites (2)
• Instead of Cottage Cheese: plain Greek yogurt
• Instead of Baking Powder: baking soda + cream of tartar (1/4 tsp)
• Instead of Garlic Powder: fresh minced garlic (1/2 tsp)
• Instead of Unsalted Butter: margarine
• Instead of Garlic: jarred minced garlic (1 tsp)
• Instead of Parmesan Cheese: nutritional yeast
• Instead of Italian Seasoning: dried oregano + basil
• Instead of Pepperoni: salami, prosciutto
• Instead of Mozzarella Cheese: provolone, cheddar
• Instead of Cooking Spray or Oil: olive oil

Equipment Needed

• Blender or Food Processor
• Mixing Bowl
• Measuring Spoons
• Parchment Paper
• Cookie Sheet
• Oven
• Spatula
• Pastry Brush
• Knife
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Do not over‑blend the batter; excessive blending creates a thin, runny mixture.
• Ensure the batter thickness is correct; too thin leads to spread‑out, too thick yields dense clouds.
• Flip the baked cloud breads carefully to avoid tearing.
• Roll the cloud breads gently; excessive pressure causes crumbling.
• Second bake time must be watched to melt cheese without over‑browning.

Chef Tips from the Video

• Room‑temperature eggs blend more evenly with cottage cheese.
• If you lack a 1/4 tsp measuring spoon, a level 1/2 tsp works fine for the baking powder.
• Using parchment paper prevents sticking and makes cleanup easier.
• A light spray of oil on parchment helps the batter keep its shape without adding many calories.
• For extra flavor, add a pinch of red pepper flakes to the garlic butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days. Reheat briefly before serving.

Freezer: Wrap individually in parchment and foil; freeze up to 1 month. Thaw in fridge and reheat.

Room temperature: Not recommended; cloud bread loses texture quickly at room temperature.

Make-Ahead Tips

• Bake the cloud bread circles ahead of time and store them sealed in the fridge; assemble roll‑ups when ready.
• Garlic butter can be prepared up to 2 days in advance and kept refrigerated.
• Reheat assembled roll‑ups in a preheated 350°F oven for 3‑4 minutes for best texture.

Frequently Asked Questions