Cottage Cheese Pizza Crust

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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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Prep Time5

Cook Time25

Total Time30

Servings:

Author: Molly Thompson

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

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

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