Preheat your oven to 350°F. While it heats, add the cottage cheese, egg whites, flour, garlic powder, italian seasoning, salt, pepper, and red pepper flakes to a blender. Blend until the mixture is completely smooth with no visible lumps—this creates a batter with the right texture for a crispy-yet-tender crust. The egg whites bind everything together while keeping the crust light.

Line a baking sheet with parchment paper. Pour the blended cottage cheese mixture onto the sheet and shape it into a flat, even circle about 1/4-inch thick using a spatula or the back of a spoon. I like to create a slightly thicker edge to form a crust that holds toppings well. Bake for 32-35 minutes until the base is set and lightly golden around the edges.

Remove the prebaked crust from the oven and spread the marinara sauce evenly over the surface, leaving a small border around the edges. Sprinkle the mozzarella cheese over the sauce, then arrange the turkey pepperoni slices on top. Return to the oven and bake for 5 minutes until the cheese is melted and bubbly, or broil for 2 minutes if you prefer a more charred, crispy top.

Remove the pizza from the oven and let it cool for 7-10 minutes on the baking sheet—this allows the crust to firm up and makes slicing easier without the toppings sliding around. Once cooled, slice into wedges or squares and serve immediately while still warm.