Preheat your oven to 375 degrees F. Generously grease a 9x13 inch baking dish with the olive oil.

In a medium skillet over medium high heat, cook the ground chicken until it is no longer pink, breaking it up with a spoon. This should take about 5 to 7 minutes. Season it with a pinch of salt and pepper. You want it to be lightly golden for flavor. Drain any excess fat.

In a large bowl, whisk together the cottage cheese, eggs, Parmesan, garlic powder, oregano, salt, and black pepper. Whisk until it is smooth and well combined.

Add the cooked chicken, half a cup of the mozzarella, the spinach, and the mushrooms to the bowl with the custard. Stir gently until everything is evenly distributed.

Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining half cup of mozzarella over the top, along with the olives if you are using them.

Bake for 25 to 30 minutes, or until the center is set and the top is golden brown and bubbly. The edges should be pulling away from the sides of the dish slightly.

Let the pizza rest in the dish for at least 5 minutes before slicing. This helps the custard set completely so you get clean, beautiful squares. Serve warm.