MACRO-VERIFIED 16G PROTEIN

COTTAGE CHEESE PIZZA PINWHEELS
(MACRO-VERIFIED)

Protein

16G

Calories

255

Prep Time

15M

Bake Time

18M

Yield

These Cottage Cheese Pizza Crust">cottage cheese pizza pinwheels are a fun, kid-friendly snack that combines the flavors of pizza with a protein boost from cottage cheese. Pizza dough is rolled out, spread with blended cottage cheese and marinara sauce, topped with mozzarella and mini pepperoni, then rolled up and sliced into fun pinwheel shapes. With 16g of protein per serving, they're great for lunchboxes, after-school snacks, or party appetizers that kids can't resist. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

255

% Daily Value*

Total Fat 10g

13%

Total Carbohydrate 28g

10%

Dietary Fiber 2g

Total Sugars 4g

Protein 16g

32%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the pizza dough into a large rectangle, about 30x40cm and 5mm thick.

Blend cottage cheese until smooth, then spread evenly over the dough, leaving a 2cm border. Spread marinara sauce on top, then sprinkle with mozzarella, mini pepperoni, and Italian seasoning.

Starting from the long side, tightly roll the dough into a log. Use a sharp knife to cut into 12 equal slices, about 3cm thick.

Place pinwheels cut-side up on the prepared baking sheet. Sprinkle with parmesan. Bake for 16-18 minutes until golden brown and cheese is bubbly.

Let cool for 5 minutes before serving. Serve with extra marinara sauce for dipping. Store leftovers in the fridge for up to 3 days.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount