The High-Protein Hero I Didn’t Know I Needed
This a cottage cheese pizza crust is a genius excuse to eat delicious pizza and still hit your protein goals (30g per serving). 🙌🏼
It’s crispy around the edges and customizable with your favorite pizza toppings. The cottage cheese melts into the background texture-wise, but brings major moisture and tons of protein.
This recipe is a miracle for busy weeknights when I want something comforting and nostalgic, but also a little better-for-you. I’ve been using it as a base for everything from a classic pepperoni situation (for the kids) and arugula + prosciutto with hot honey for me. It delivers (without delivery).
The magic of cottage cheese and flour to make a universal dough is still a wonder to me. But it works for all things like cottage cheese flatbread and cottage cheese bagels.
Ingredients You’ll Need
- Cottage Cheese – I used 2% and it was great! The fat creates a melty golden crust, but low fat will work if you want to keep calories lower.
- Eggs – These hold everything together and gives the crust structure.
- Shredded Mozzarella – Melty cheese = crispy edges and extra flavor.
- Flour – For a little body. You can also use a gluten-free blend if needed.
- Seasoning – Garlic powder, Italian seasoning, salt, red pepper flakes if you like a little heat.
How to Make Cottage Cheese Pizza Crust
- Blend cottage cheese + eggs.
- Stir in the flour.
- Spread into a circle.
- Bake for 13-15 min.
Topping Ideas that Just Make Sense
- Classic red sauce, fresh mozz, and pepperoni (in the recipe card below).
- BBQ chicken with cheddar cheese, red onion, ranch, and cilantro.
- Fresh tomatoes, fresh basil, and mozzarella for a classic margherita.
- Rotisserie chicken, buffalo sauce, red onion, and a ranch drizzle
- Roasted veggies and dollops of ricotta.
- Bail pesto + prosciutto + arugula (chef’s kiss).
- Mozzarella, parmesan, and provolone (for the kiddos).
- Caramelized onions, goat cheese, arugula, and balsamic glaze or hot honey.
Cottage Cheese Pizza Crust
This cottage cheese pizza crust is crispy, protein-packed, and made with just four simple ingredients. You’ll blend cottage cheese, eggs, seasoning, and flour into a smooth batter, bake it into a golden crust, then load it up with your favorite toppings. It’s giving easy weeknight dinner meets cheesy comfort—without the fuss of dough.
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Servings: 4
Ingredients
- 1 cup cottage cheese I used 2% fat
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/4 cup all purpose flour gluten-free if needed
- 3/4 cup pizza sauce (marinara sauce)
- 4-6 oz fresh mozzarella cheese cubed small
- 1-2 oz sliced Pepperoni
- 4 oz shredded Italian blend cheese
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Add the cottage cheese, eggs, and italian seasoning to a blender and blend until smooth. Transfer the cottage cheese mixture to a bowl and stir in the flour until combined.1 cup cottage cheese, 2 large eggs, 1 teaspoon Italian seasoning, 1/4 cup all purpose flour
- Pour the pizza dough onto the prepared baking sheet and spread into a 10-inch circle. Bake in the preheated oven for 13-15 minutes, until golden brown. The crust will bubble and settle as it cools.
- When the crust is done, spread the pizza sauce on top, then arrange the mozzarella, pepperoni, and shredded cheese. Bake again for another 12-15 minutes, until the cheese is melted, bubbling, and golden brown. Allow to cool for 5-10 minutes before slicing.3/4 cup pizza sauce, 4-6 oz fresh mozzarella cheese, 1-2 oz sliced Pepperoni, 4 oz shredded Italian blend cheese
Last step! If you make this, please leave a review letting us know how it was!
Notes
Cottage Cheese. I used Good Culture 2% cottage cheese and that is what the nutrition info is based off. You could use low fat or full fat—both work!
Greek Yogurt. Swap the cottage cheese for equal parts full-fat plain Greek yogurt.
Almond Flour. You can replace the regular flour with almond flour in this specific recipe because it’s a blended batter rather than a structured dough. There’s more moisture in almond flour, so add 3-5 minutes to the first bake time to dry it out more. It won’t be as crispy and the texture will be slightly softer.
Make Ahead. You can bake the crust, let it cool, and store it in the fridge for up to 3 days. Just top and bake again when you’re ready to eat. It also freezes well—wrap tightly and freeze for up to 1 month.
Storage. Store leftover pizza in the fridge for up to 3 days. Reheat in the oven, microwave or air fryer until heated through.
More Topping Ideas:
- BBQ chicken, cheddar cheese, red onion, cilantro, and ranch
- Classic margherita (tomato, basil, mozzarella)
- Buffalo chicken, cheddar cheese, red onion, and ranch
- Pesto, peppers, mushroom, red onion, and ricotta
- Pesto, prosciutto, arugula, and hot honey
- 3 Cheese (mozzarella, parmesan, and provolone)
- Caramelized onion, goat cheese, arugula, and balsamic glaze
Nutrition
Serving: 2slices | Calories: 383kcal | Carbohydrates: 12g | Protein: 29g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 922mg | Fiber: 1g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe does not say what temp to preheat
Hi there! Sorry about that. It’s updated. 400!
I’m going to make this but I don’t see an oven temperature in the recipe?
Hi Cynthia. Sorry about that, it’s updated now. 400!