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.
Calories: 322kcal
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: 322kcal | Carbohydrates: 34g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 2126mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Calcium: 260mg | Iron: 3mg