Baby-Led Weaning Pizza
A soft, flour-free baby-led weaning pizza made with cottage cheese and eggs as the base. Perfectly nutritious, easy to hold, and customizable with baby-friendly toppings!
Equipment
- Mixing bow
- Whisk or fork
- Baking tray
- Parchment paper or silicone mat
- Spoon or spatula
- Oven
Ingredients
For the dough:
- ½ cup full-fat cottage cheese no salt added
- 2 large eggs
For the topping:
- 2 tbsp no-salt-added tomato puree or passata
- ½ cup finely chopped soft vegetables e.g., zucchini, cooked carrot, bell pepper, spinach
- ¼ cup shredded mozzarella cheese full fat, low sodium
- Optional: pinch of dried oregano or basil baby-tolerated amount
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or silicone mat.
- Prepare the dough: In a bowl, whisk the eggs until smooth. Add the cottage cheese and gently mix until combined (some texture is normal).
- Shape the bases: Spoon the mixture onto the baking tray and gently spread it into 2 small, round pizza bases, about ½ inch thick.
- Bake the bases: Place the tray in the oven and bake for 12–15 minutes, until the bases are set and lightly puffed.
- Add toppings: Remove the bases from the oven. Spread 1 tbsp of tomato puree on each. Evenly sprinkle chopped vegetables and cheese on top.
- Bake again: Return the pizzas to the oven for another 8–10 minutes until toppings are cooked and cheese is melted.
- Cool and serve: Let the pizzas cool completely before cutting into strips or bite-size pieces suitable for your baby’s stage.