February 8, 2026

53g Protein Crustless Pizza Pie

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The Memory Behind This Treat

The very first version of this 53g Protein Crustless Pizza Pie was born on a Tuesday night I’ll never forget. My son had just come home from baseball practice, sweaty and starving, and my blood sugar had been misbehaving all afternoon. Traditional delivery pizza was calling our names, but I knew I’d pay for it later. I remember standing in my tiny Asheville kitchen, fridge door open, staring down a tub of cottage cheese, half a jar of marinara, and a bag of shredded mozzarella. I thought, “Well, this is either going to be genius… or we’re grabbing drive-thru.”

☰ Table of contents (tap to open)

The Memory Behind This Treat
How To Make It (Mix & Ingredients)
Make-Ahead & Storage
Best Ingredients & Party Variations
Conclusion
Can I customize the toppings in this 53g Protein Crustless Pizza Pie?
Is the 53g Protein Crustless Pizza Pie good for low-carb or diabetic diets?
How should I store and reheat leftover 53g Protein Crustless Pizza Pie?
Recipe

I whisked together the cottage cheese, eggs, and marinara, tossed in oregano and garlic powder, and poured it into a pie dish almost as an experiment. When that first crustless pizza pie came out of the oven—golden at the edges, bubbly with cheese, and smelling exactly like Friday night at our favorite pizza place—we all hovered by the stove, forks in hand. My son took one bite, looked at me wide-eyed, and said, “Mom, this tastes like real pizza… but I don’t feel heavy.” For a family juggling diabetes, low-carb living, and serious pizza nostalgia, that felt like a tiny miracle.

Over the years, this high-protein crustless pizza evolved into what I now proudly call my 53g Protein Crustless Pizza Pie. I started tracking my macros more closely, bumping up the protein and tweaking the toppings until each serving really could stand alone as a blood-sugar-friendly main dish. It has fed kids after late practice, adults after the gym, and a few skeptical friends who swore they’d never like “healthy pizza” and then asked for seconds. Every time I slide this into the oven, it reminds me that with a little creativity, comfort food can absolutely fit your health goals—and still taste like something you’d happily serve on a Friday night.

How To Make It (Mix & Ingredients)

To build this 53g Protein Crustless Pizza Pie, you’ll start by gathering your high-protein base: cottage cheese, eggs, and marinara. I like to use a smooth, no-sugar-added marinara to keep things diabetic-friendly and low in carbs. In a medium mixing bowl, whisk the cottage cheese, eggs, and marinara together until the mixture looks creamy and mostly uniform—some tiny cottage cheese curds are fine and will melt into the pie. This step is where the protein magic starts: the eggs and cottage cheese give your “crust” structure without a speck of flour. If you’ve made crustless quiche before, you’ll recognize the texture you’re aiming for: pourable, like a thick pancake batter.

53g Protein Crustless Pizza Pie instructions process

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Instructions Process of 53g Protein Crustless Pizza Pie

Once your base is smooth, you’ll fold in the shredded mozzarella, dried oregano, garlic powder, and chopped fresh basil. Don’t beat this part hard—gently stir so the cheese stays fluffy and the herbs stay bright instead of bruised. Preheat your oven to 375°F while you prep your baking dish; I like a 9-inch pie pan or an oven-safe skillet lightly greased with olive oil so nothing sticks to the edges. Pour the cheesy mixture into the pan and smooth the top so it bakes evenly. Now add your sliced beef pepperoni (or any low-carb toppings you love) in a single, generous layer—think of it as decorating a deep-dish pizza that happens to be gluten-free and friendly to your macros. Slide it into the oven and bake until the top is golden, the edges are set, and the center only has the slightest jiggle when you nudge the pan. Let your 53g Protein Crustless Pizza Pie rest for about 10 minutes so it slices into neat, satisfying wedges instead of collapsing from all that glorious melted cheese.

Make-Ahead & Storage

This 53g Protein Crustless Pizza Pie is a meal-prep dream, and it actually tastes better after it rests. You can assemble the entire dish up to 1 day ahead: mix the filling, pour it into your greased dish, add toppings, then cover tightly with plastic wrap or a lid and refrigerate. When you’re ready to bake, set it on the counter while the oven preheats so it doesn’t go in ice-cold, then bake as directed (you may need an extra 5 minutes). This makes busy weeknights easier—future you will be very grateful when all you have to do is slide dinner into the oven. If you’re cooking for one or two, think of this as your built-in low-carb “leftover strategy” for the week.

Once baked, let your 53g Protein Crustless Pizza Pie cool completely before storing to avoid condensation and sogginess. Slice it into wedges, then store in an airtight container in the fridge for up to 4 days; I like to place parchment between layers to keep the cheese from sticking. Reheat single slices in the air fryer at 350°F for 3–5 minutes or in the oven at 350°F for about 10 minutes until hot and bubbly—this keeps the edges a little crisp and the cheese melty, not rubbery. You can also microwave it for 45–60 seconds, but the texture will be softer. For longer storage, freeze individual portions wrapped tightly in plastic and then in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating so the eggs and cheese stay tender instead of turning grainy.

Best Ingredients & Party Variations

When I make this 53g Protein Crustless Pizza Pie for my family, I treat the ingredients like a little nutrition puzzle: every piece needs to earn its spot. I recommend using a no-sugar-added marinara (aim for 5 g net carbs or less per 1/2 cup) so you keep that bright tomato flavor without spiking blood sugar. Whole-milk cottage cheese and mozzarella add creaminess and protein that make the pie feel indulgent, not “diet.” Use beef pepperoni or a clean-ingredient sausage without fillers or added sugar, and don’t skip the herbs—fresh basil plus dried oregano and garlic powder give you classic pizzeria flavor without extra carbs. If you’re cooking for someone watching sodium, choose lower-sodium cheese and go light on cured meats, then pile on veggie toppings like mushrooms, spinach, or bell peppers.

For parties, I love turning this 53g Protein Crustless Pizza Pie into a build-your-own pizza bar. Bake the base in a casserole dish, then set out bowls of toppings: cooked Italian sausage, chopped turkey pepperoni, diced green peppers, sliced olives, onions, jalapeños, even a little crumbled feta for the adventurous crowd. For a higher-protein version, add 2–4 extra beaten egg whites to the base or sprinkle in cooked ground turkey; it keeps that firm, sliceable texture while boosting the protein. If your guests have different needs, you can easily split the pan in half—one side loaded with meat-lovers toppings, the other veggie-forward and lighter on cheese. For game days or kid parties, bake the mixture in greased muffin tins for mini pizza cups; they’re easy to portion, lower in carbs than regular pizza bites, and disappear fast from any snack table.

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Serving of 53g Protein Crustless Pizza Pie

Conclusion

When I pull this 53g Protein Crustless Pizza Pie from the oven, my kitchen feels a little like my grandmother’s again—warm, cozy, and smelling like pure comfort. It’s the kind of recipe that makes people wander in from other rooms, asking, “What are you making?” and suddenly everyone’s gathered around the table, forks in hand, telling stories between bites. Healthy eating can feel lonely sometimes, but meals like this remind us that we don’t have to sacrifice connection—or flavor—to take care of ourselves.

I hope this recipe becomes one of those “remember when you made that amazing pizza pie?” dishes in your home. Give it a try, play with the toppings, and make it your own. Don’t worry if the edges brown a little extra or the cheese bubbles more than you expected—that’s real-life cooking, and it’s beautiful.

If this pie brings even one more shared laugh, late-night chat, or easy weeknight dinner to your table, then it’s already a win.

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Can I customize the toppings in this 53g Protein Crustless Pizza Pie?

You can absolutely swap the toppings to fit your taste and your macros. Stick with **low-carb, high-protein options** like turkey pepperoni, cooked chicken, ground turkey, or extra cheese if you want to keep it keto and diabetic-friendly. If you add veggies, cook or lightly sauté watery ones like mushrooms, spinach, and bell peppers first so the pie doesn’t turn soggy. Just remember that very sugary toppings (like pineapple or sweetened sauces) will raise the carb count. A good rule: keep the base recipe the same, and treat toppings like a build-your-own pizza bar.

Is the 53g Protein Crustless Pizza Pie good for low-carb or diabetic diets?

This 53g Protein Crustless Pizza Pie skips the traditional dough, which means **far fewer carbs** than regular pizza. Most of the calories come from protein and fat, which makes it a solid choice for many low-carb and keto lifestyles. For diabetic-friendly meals, choose a marinara sauce with no added sugar and watch the portion size of higher-fat toppings like pepperoni. Pair a slice with a simple green salad to keep your meal balanced and satisfying. As always, if you track blood sugar, check your usual response the first time you enjoy it.

How should I store and reheat leftover 53g Protein Crustless Pizza Pie?

Let the pizza pie cool completely, then store slices in an airtight container in the fridge for up to 3 days. For the best texture, reheat it in a 350°F oven or toaster oven for about 8–10 minutes until warm and bubbly. You can also reheat it in the microwave in 30-second bursts, but the edges will be softer and less “pizza-like.” If freezing, wrap individual slices tightly and store up to 2 months, then thaw overnight in the fridge before reheating. The protein-rich base holds up surprisingly well, so it’s a great meal-prep option.

Recipe