Add the flour, brown sugar, sea salt, butter, lemon zest, and poppy seeds to a food processor and pulse until the butter is broken up. Add the cottage cheese and pulse again. The flour should be crumbly, like wet sand. Add the ice water 1 tablespoon at a time until a ball starts to form.

Remove the dough from the food processor and place it on a well-floured surface. Lightly flour the top of the dough and roll to a 10-inch circle.

Heat a skillet over low heat and spray the skillet with nonstick cooking spray. Transfer the dough to the pan and cook on low for about 8-10 minutes. Be sure to check it periodically to make sure the dough doesn’t get too brown. After 8 minutes, spray the top of the dough with more nonstick cooking spray. Flip and cook for another 5-7 minutes.*

Remove the dough from the skillet and place on a cutting board or large plate. Refrigerate until cool, about 1-2 hours.

While the cookie crust is cooling, make the filling. Add the Greek yogurt, maple syrup, protein powder, and vanilla extract to a bowl. Stir to combine. Set aside.

Assemble the pizza. Spread the yogurt filling on top of the cookie crust, leaving a half-inch border. Top in any design with your favorite fruit.