Crispy on the edges, soft in the center, and packed with protein, this cottage cheese pizza crust is an absolute game-changer. It comes together in minutes with just a few simple ingredients, and honestly, it’s quicker than waiting on takeout. It’s chewy, it’s golden, and it’s sturdy enough to pile on all your favorite toppings without falling apart.
This recipe swaps out traditional pizza dough for a high protein blend of cottage cheese, egg, and whole wheat flour, cutting way back on empty carbs without sacrificing texture. I started making this crust on busy weeknights when I wanted something filling but still light, and now I’m completely hooked – it’s amazing how something this easy can feel so satisfying and still be good for you! This is my go-to whenever I’m craving pizza without the post-dinner slump.
Contents
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❤️ Why you will love this recipe
- Protein-packed: Cottage cheese and egg give this crust real staying power.
- Quick prep: From mixing bowl to oven in just minutes.
- Great texture: Crispy edges, chewy center—just like pizza should be.
- Customizable: Load it up with all your favorite pizza toppings.
- Light and satisfying: Feels indulgent without the food coma.
🗝️ Key ingredients & substitutions
- Cottage cheese: High in protein and keeps everything moist and tender. Full-fat or fat-free cottage cheese both work, but full-fat gives more flavor.
- Egg: Helps bind the crust together so it doesn’t fall apart when you slice it. No good subs here, it’s kind of essential.
- Whole wheat flour: Adds structure and a bit of nuttiness. You can swap in all-purpose flour, self-rising, or a gluten-free 1:1 blend.
- Baking powder: Gives the crust just a little lift so it’s not too dense. No baking powder? A pinch of baking soda and a tiny splash of vinegar can do the trick.
- Salt: Just enough to balance the flavors. You can add garlic powder or Italian seasoning here too if you want extra punch.
🥣 How to make a cottage cheese pizza crust
- Preheat the oven: Set it to 450°F and line a baking sheet with parchment paper so nothing sticks.
- Blend the cottage cheese: Use a blender or food processor to get it smooth and creamy. This makes the texture of the crust way better.
- Mix the batter: In a medium bowl, stir together the blended cottage cheese, egg, flour, baking powder, and salt until well combined.
- Spread it out: Pour the batter onto the parchment paper and use a rubber spatula to shape it into a round crust. Keep it thick enough that you can’t see the paper underneath.
- Bake the crust: Pop it in the oven for 13 to 15 minutes, until the edges are golden and the top is set.
- Prep your toppings: While the crust bakes, get your pizza sauce, cheese, and toppings ready to go.
- Top your pizza: Add sauce first, then any veggies or meat, and finish with shredded cheese.
- Bake again: Return the pizza to the oven for 7 to 10 minutes, until the cheese is bubbly and melted.
- Cool and slice: Let it rest for a few minutes before slicing. This helps everything hold together.
🪄 Recipe notes & tips
- Blend first: Blending the cottage cheese is the secret to a smooth, uniform crust.
- Thickness: Spread the batter to about ¼ inch thick. That’s just right to hold your toppings and still bake evenly.
- Line the pan: Use parchment paper for easy cleanup and to keep the crust from sticking. Foil just won’t cut it here.
- Watch the edges: The crust is ready when the edges start turning golden brown, so keep an eye on it near the end.
- Use a spatula: A rubber spatula makes shaping the crust easier and helps you avoid tearing the parchment.
- Broil at the end: If you love bubbly, golden cheese, you can turn on the broiler for 1 to 2 minutes at the very end. Just stay close so it doesn’t burn.
🫙 Storage instructions
- Fridge: Store leftover slices in an airtight container in the fridge for up to 4 days.
- Reheat: Pop a slice in the microwave for 30–45 seconds, or warm it on a baking sheet in the oven at 350°F until heated through. For the crispiest crust the next day, reheat in an air fryer at 375°F for 3 to 5 minutes.
- Freeze: Freeze baked crusts without toppings, then thaw and top before baking again.
✨ Variations
- Spicy twist: Add red pepper flakes or a dash of hot sauce to the batter for a little kick.
- Garlic herb: Mix in garlic powder with Italian seasoning or dried basil right into the crust. You can sprinkle fresh basil over the top after baking for a burst of flavor.
- Veggie-loaded: Top with sautéed mushrooms, onions, bell peppers, and black olives for a veggie-forward slice.
- Meat lovers: Pile on turkey pepperoni, ground sausage, or grilled chicken for extra protein.
- Cheese crust: Stir shredded mozzarella right into the batter for a cheesier base.
- Mini pizzas: Use a spoon to portion the batter into smaller circles and make personal-size pizza cups.
- Breakfast version: Swap the pizza sauce for marinara sauce and top with scrambled eggs, mozzarella cheese, and spinach.
🍽️ What to serve with cottage cheese pizza
- Chicken: Serve it with crispy Air Fryer Chicken Tenders, bold and saucy Keto Chicken Wings, or juicy Air Fryer Pollo Asado for finger-friendly dipping and snacking.
- Dips: Try dunking your slices in Cottage Cheese Ranch Dip, Cottage Cheese Buffalo Dip, or my dairy-free Whole30 Ranch. Marinara or garlic yogurt dip also hit the spot.
- Veggies: Go with roasted broccoli or garlicky green beans, or kick it up a notch with my punchy Sesame Garlic Broccoli.
- Salad: Add something crisp and refreshing like a Wedge Salad with Homemade Blue Cheese Dressing, a Broccoli Salad with Bacon and Cranberries, a light arugula mix, or a chopped Greek salad.
- Dessert: End strong with Cottage Cheese Brownies, some Greek yogurt with berries, or a square of dark chocolate.
❓ Frequently asked questions
Can cottage cheese crust actually hold up like pizza?
Yes, but only if you blend the cottage cheese well and bake it long enough. The texture won’t be exactly like traditional dough, but it holds together nicely and slices clean.
Why did my crust stay wet or soggy in the middle?
That usually means it needed a little more time in the oven or the batter was spread too thin. Try making it about ¼ inch thick and bake until the edges are golden.
Do I really need to blend the cottage cheese first?
Yes, yes, and yes. Blending it smooth makes a huge difference in the texture – it turns the crust from grainy to actually pizza-like.
Can I skip the flour and just use egg and cottage cheese?
Nope. Without flour, it turns into a fluffy, eggy omelet circle, not a pizza crust. The flour is what gives it structure and chew.
😋 More cottage cheese recipes you’ll love
- Easy Cottage Cheese Alfredo Sauce
- Gluten-Free Italian Pasta Salad
- Keto Crepes (with Cottage Cheese)
- Easy Scrambled Eggs with Cottage Cheese
- Chocolate Cottage Cheese Mousse
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📖 Recipe
Cottage Cheese Pizza Crust Recipe
Crispy on the edges, soft in the center, and packed with protein, this cottage cheese pizza crust is an absolute game-changer. It comes together in minutes with just a few simple ingredients, and honestly, it’s quicker than waiting on takeout. It's chewy, it's golden, and it's sturdy enough to pile on all your favorite toppings without falling apart.
Ingredients
- ¾ cup cottage cheese blended
- 1 egg
- ⅓ cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Topping ideas
- Sauce Tomato pizza sauce, pesto, alfredo sauce, bbq sauce
- Meat Pepperoni, chicken, sausage, ham, bacon
- Cheese Mozzarella, cheddar, blue cheese, gouda, brie
- Vegetables Bell peppers, onions, caramelized onions, olives, fresh tomatoes, artichoke hearts, sun-dried tomatoes
Instructions
- Preheat the oven to 450°F/230°C, and line a large baking sheet with parchment paper.
- Add all of the ingredients to a medium sized bowl and mix together well.¾ cup cottage cheese, 1 egg, ⅓ cup whole wheat flour, ½ teaspoon baking powder, ½ teaspoon salt
- Use a rubber spatula to spread the pizza crust batter in a circle on the parchment paper. Don’t make it too thin, you shouldn’t be able to see any paper through it.
- Bake the crust for 13-15 minutes, until it’s beginning to turn golden. Prepare your topping while it’s baking.
- Remove the pizza crust from the oven and add your toppings: sauce, then meat and vegetables, then cheese.
- Place the pizza back in the oven and bake for 7-10 minutes, until the cheese has melted and is bubbly.
- Allow it to cool for a few minutes, then slice and serve!
Notes
- Blend first: Blending the cottage cheese is the secret to a smooth, uniform crust.
- Thickness: Spread the batter to about ¼ inch thick. That’s just right to hold your toppings and still bake evenly.
- Line the pan: Use parchment paper for easy cleanup and to keep the crust from sticking. Foil just won’t cut it here.
- Watch the edges: The crust is ready when the edges start turning golden brown, so keep an eye on it near the end.
- Use a spatula: A rubber spatula makes shaping the crust easier and helps you avoid tearing the parchment.
- Broil at the end: If you love bubbly, golden cheese, you can turn on the broiler for 1 to 2 minutes at the very end. Just stay close so it doesn’t burn.
Storage instructions
- Fridge: Store leftover slices in an airtight container in the fridge for up to 4 days.
- Reheat: Pop a slice in the microwave for 30–45 seconds, or warm it on a baking sheet in the oven at 350°F until heated through. For the crispiest crust the next day, reheat in an air fryer at 375°F for 3 to 5 minutes.
- Freeze: Freeze baked crusts without toppings, then thaw and top before baking again.
Nutrition
Calories: 322kcalCarbohydrates: 34gProtein: 32gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 170mgSodium: 2126mgPotassium: 352mgFiber: 4gSugar: 5gVitamin A: 311IUCalcium: 260mgIron: 3mg
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