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High protein, lower carb pizza base
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Pizza base with cottage cheese (60 g) has 126 calories. That works out to 210 calories per 100 g. It contains 9.6 g of carbs, 8.4 g of protein, 5.4 g of fat and 0.7 g of fiber. Its 0.7 µg of B12 covers 30% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 60 g
126
KCAL / 60G
Carbs
9.6g
· 3% DV
Protein
8.4g
· 17% DV
Fat
5.4g
· 7% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 28% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 126 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 3.12 g | 16% |
| Trans fat | 0.02 g | |
| Sodium | 228 mg | 10% |
| Total carbohydrate | 9.6 g | 3% |
| Fiber | 0.7 g | 3% |
| Protein | 8.4 g | 17% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 126 kcal |
| 1 serving (quarter) | 37 g | 78 kcal |
| 1 slice (thin) | 40 g | 84 kcal |
| 1 serving (half) | 75 g | 158 kcal |
| 1 slice (thick) | 90 g | 189 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (large) | 120 g | 252 kcal |
| 1 serving (whole) | 150 g | 315 kcal |
| 1 piece (extra large) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Pizza base with cottage cheese is usually made by mixing the cheese with flour and a binder, then shaping and baking the mixture. On this page, cottage cheese refers to lor, a Turkish fresh whey cheese; recipes and texture vary with the ingredients used.
You can make pizza base with cottage cheese crispier by spreading it thinly and prebaking it before adding toppings. Keep watery toppings to a minimum, since they can soften the base while the pizza finishes baking.
Pizza base with cottage cheese can turn soggy if the cheese is watery, the base is underbaked, or the toppings release too much liquid. Drain the cheese well and prebake the base until it feels set before adding sauce and toppings.
Pizza base with cottage cheese usually has a mild, slightly tangy flavor rather than tasting like a conventional pizza crust. The toppings can make the cheese flavor less noticeable, while a generous amount of cheese in the base can make it more prominent.
Yes, prebaking pizza base with cottage cheese helps it firm up before the wet toppings go on. This makes the base easier to handle and reduces the chance of a soft or soggy center.
Yes, pizza base with cottage cheese can be cooked in an air fryer if it fits securely and is supported while the crust sets. Check it as it cooks, since air fryers vary and a thin base can brown quickly.
Yes, you can freeze pizza base with cottage cheese after baking and cooling it completely. Separate the base or slices with baking paper, seal them in a freezer-safe bag, and reheat from thawed for a firmer texture.
Store leftover pizza base with cottage cheese in a covered container in the refrigerator once it has cooled. Reheat it in an oven or skillet to help the base keep its texture; microwaving can make it softer.
Yes, ricotta can replace cottage cheese in some versions of pizza base with cottage cheese, but the result may be softer because the cheeses differ in moisture and texture. Drain the ricotta if it seems wet and adjust the mixture until it holds its shape.
Pizza base with cottage cheese works well with tomato sauce, vegetables, olives, and other cheeses. Use a light hand with juicy toppings such as fresh tomatoes or mushrooms, so excess moisture does not soften the base.
Vitamins
B12
0.72µg · 30% DV
B2
0.21mg · 16% DV
Biotin
4.2µg · 14% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
114mg · 16% DV
Calcium
126mg · 13% DV
Sodium
228mg · 10% DV
Selenium
4.2µg · 8% DV
Potassium ⭐
126mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 126 calories in 1 slice (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Lor peynirli pizza tabanı is a pizza base made with lor, a mild, fresh Turkish curd cheese. It is not quite the same as cottage cheese, despite the English label sometimes used for it. Compared with a conventional pizza base, it offers more protein and fewer carbohydrates, making it a different starting point for a homemade pizza.
Its texture depends on the recipe and baking: it may stay tender or turn crisp at the edges. Add tomato sauce and your choice of toppings, then serve hot, perhaps with a simple salad. For a lighter topping, build around vegetables and go easy on extra cheese; the base’s mild flavour works well with herbs and savoury toppings.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.12g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.