For the Bechamel

1. Melt coconut oil over medium heat until melted. Whisk in flour and cook for 3 minutes, whisking until flour is absorbed.
2. Add LACTAID® Reduced Fat 2% Lactose-Free Milk and crushed garlic cloves, and whisk constantly until the mixture is thick and smooth, about 10 minutes.
3. Season to taste with salt and black pepper. Remove the garlic cloves and discard.

For the Rosemary Cottage Cheese

1. In a bowl, stir together the LACTAID® Cottage Cheese, salt, rosemary and black pepper. Set aside.

For the Assembly

1. Preheat the oven to 500 degrees F, and oil a large baking sheet.
2. On a lightly floured work surface, roll out each piece of dough to a 6-inch round.
3. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
4. Once rested, spread the garlicky bechamel over the surface of the dough, leaving a ¼-inch border uncovered.
5. Add the cottage cheese mixture in dollops on top of the bechamel.
6. Brush the outer crust with olive oil and bake until the crust is browned, about 15 minutes.
7. Remove from the oven and top with fresh arugula.