Ingredients:

  • 2 large brown rice cakes
  • 1/4 cup low-fat cottage cheese
  • 2 tbsp shredded mozzarella cheese
  • 2 tbsp thick marinara sauce
  • 2 tbsp shredded provolone cheese
  • 1 pinch dried oregano
  • 1 tsp extra virgin olive oil
  • 3 fresh basil leaves
  • 1 pinch red pepper flakes
  • 1 tsp balsamic glaze

Instructions:

  1. Preheat your air fryer or toaster oven to 400°F (200°C).
  2. Lightly brush the top of each rice cake with a tiny drop of olive oil to enhance crispness.
  3. Spread 1 tbsp of blended cottage cheese evenly across each rice cake to create a moisture barrier.
  4. Spoon 1 tbsp of marinara over the cottage cheese, spreading to the edges while leaving a tiny rim of the rice cake exposed.
  5. Top with shredded mozzarella and provolone, then sprinkle with dried oregano.
  6. Bake in the air fryer or toaster oven for 4 minutes or until the cheese is bubbling and mahogany-colored.
  7. Garnish with torn fresh basil, red pepper flakes, and an optional drizzle of balsamic glaze.