I’ll be honest—pizza night is sacred in our house. But with everything going on—school pickups, messy counters, and my constant hunt for healthier meals—I needed a shortcut that didn’t involve a greasy delivery box. That’s when I discovered the magic of cottage cheese in cooking. One night, I tossed it in a blender, stirred in some flour, and just like that, cottage cheese pizza crust was born.
Since then, this cottage cheese pizza crust has become a family favorite. It’s chewy, golden on the edges, and loaded with protein. And did I mention it only takes two ingredients? Whether you’re cooking for picky eaters or trying to cut back on carbs, this cottage cheese pizza crust hits the sweet spot between easy and satisfying.
No yeast, no waiting, no complicated steps—just blend, roll, bake, and top. Let’s get into how you can bring this simple, wholesome recipe to life tonight.
Table of Contents
Cottage Cheese Pizza Crust
Ingredients
- 1 cup cottage cheese preferably 4% milkfat, blended smooth
- 1 cup self-rising flour or substitute with 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt
- 1/2 cup pizza sauce
- 2/3 cup shredded mozzarella
Instructions
- Preheat oven to 400°F (200°C).
- Blend cottage cheese in a food processor or blender until smooth.
- In a bowl, mix blended cottage cheese with self-rising flour until a sticky dough forms.
- Transfer dough to parchment-lined baking sheet. Roll out thin using flour to prevent sticking.
- Bake crust alone for 6 minutes.
- Remove from oven, add sauce and cheese on top.
- Return to oven and bake 10–12 more minutes until golden and bubbly.
- Cool slightly, slice, and serve.
Notes
Why Make Pizza Crust with Cottage Cheese?
I wasn’t sure what to expect the first time I tried making a cottage cheese pizza crust. I was just hoping for something edible. But one bite in, I was hooked. This high-protein crust has a chewy, satisfying texture and a mild flavor that works with any topping. Plus, it bakes up fast and doesn’t require any kneading or rising—just mix, roll, and bake.
Nutritional Benefits of Cottage Cheese
Cottage cheese is often overlooked, but it’s a powerhouse of protein and calcium. A single cup of 4% cottage cheese provides around 25 grams of protein, making it an excellent base for recipes where you want to skip heavy carbs but still feel full. It’s also low in fat compared to traditional pizza crusts made with oil or butter. That’s why recipes like banana cottage cheese pancakes and cottage cheese chocolate mousse are becoming favorites for health-conscious home cooks.
Using cottage cheese in pizza dough isn’t just a novelty—it’s functional. The creamy texture blends easily into flour, creating a sticky dough that becomes tender and chewy once baked. And because it’s so moist, it doesn’t require oil or eggs to bind the crust.
Texture and Taste: What to Expect
When blended smooth, cottage cheese creates a creamy base for your dough that turns chewy when baked. The resulting cottage cheese pizza crust has crispy edges and a soft middle, and the flavor is neutral enough to let your toppings shine. It’s not tangy or funky—just tender and golden.
Compared to Greek yogurt–based crusts, this version is slightly softer and more elastic. If you’re familiar with other protein-packed recipes like cottage cheese cookie dough, you already know how versatile this ingredient can be.
Ingredients and Substitutions
The best part about making cottage cheese pizza crust is how simple it is—you only need two main ingredients. It’s a pantry-friendly recipe that comes together fast, and if you’re missing one piece, there’s a good chance you’ve got a backup option.
Choosing the Right Cottage Cheese
For a smooth, workable dough, it’s essential to use full-fat or 2% cottage cheese. I recommend 4% milkfat for the best flavor and texture. Fat-free versions tend to be watery and don’t create the same structure in the cottage cheese pizza crust.
You’ll also want to blend the cottage cheese first. This creates a creamy base that mixes easily with the flour. Skipping this step can leave curds in your dough and affect the final texture. If you’ve made my high protein bagels or cottage cheese bagel recipes, you’ve seen this trick in action.
No cottage cheese? No problem. You can swap in plain Greek yogurt and follow the same method—it’s another great option for high-protein crusts.
Self-Rising Flour vs. DIY Mix
Self-rising flour gives this cottage cheese pizza crust a little lift without using yeast. It’s essentially all-purpose flour mixed with baking powder and salt. If you don’t have self-rising flour, make your own:
| Ingredient | Substitution |
|---|---|
| Cottage Cheese (4%) | 2% cottage cheese or Greek yogurt |
| Self-Rising Flour | 1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt |
Making your own mix gives you flexibility, especially if you’re trying this crust spur-of-the-moment. You don’t need yeast, which means there’s no rising time, no kneading, and no wait—just mix, roll, and bake.
For a different spin on cottage cheese–based bakes, check out my cottage cheese bagel recipes. They’re equally high in protein and make a great pairing for your pizza night leftovers.
How to Make Cottage Cheese Pizza Crust
Now that you’ve got your ingredients ready, it’s time to roll up your sleeves—literally. This cottage cheese pizza crust comes together in about 30 minutes from start to finish, and it’s nearly impossible to mess up. Whether you’re baking solo or with hungry kids helping, it’s a recipe that always delivers.
Step-by-Step Instructions
Start by preheating your oven to 400°F (200°C). You want the oven hot so the bottom of the cottage cheese pizza crust gets crispy right away.
- Blend the cottage cheese. Use a food processor or blender to get it completely smooth. This helps it mix easily with the flour and gives your crust the best texture.
- Mix the dough. In a large bowl, combine the blended cottage cheese with self-rising flour. Stir with a spoon or silicone spatula until it forms a sticky ball. Don’t overmix—just combine until no flour streaks remain.
- Shape the crust. Place the dough on a parchment-lined baking sheet. Dust a bit of extra flour over the top, then use a rolling pin (or your hands) to press the dough thin—aim for a 10 to 12-inch circle or oval. The thinner the crust, the crispier it gets.
- Bake it solo. Pop the bare crust into the oven and bake for 6 minutes. This par-bake step firms up the dough before toppings go on.
- Add sauce and cheese. Carefully remove the tray, spread on ½ cup of your favorite pizza sauce, and top with ⅔ cup shredded mozzarella.
- Bake again. Return to the oven and bake for 10–12 more minutes, or until the edges are golden and the cheese is bubbly.
- Slice and serve. Let it cool for a few minutes before cutting into slices. Then dig in!
Tips for the Perfect Texture
- Too sticky? Dust with a little extra flour when rolling out. You shouldn’t need more than 1–2 tablespoons.
- Craving crispy edges? Brush the outside edge lightly with olive oil before baking.
- Want flavor in the crust? Mix in Italian seasoning, garlic powder, or chili flakes before baking.
If you like the simplicity of this recipe, you’ll also enjoy my mini bento cake recipe—another quick and fun kitchen project that looks fancy but is easy enough for a weeknight.
You can also pair this with a light side dish like a slice of my cottage cheese quiche for a protein-packed meal that doesn’t feel heavy.
Best Toppings and Serving Ideas
Once you’ve got your crust baked and ready, it’s time for the best part: topping your cottage cheese pizza crust with your favorite flavors. Whether you love it simple or piled high, this high-protein base can handle it.
Classic and Creative Combos
The beauty of this cottage cheese pizza crust is how adaptable it is. Here are some of my favorite go-to combinations:
- Margherita – Tomato sauce, mozzarella, fresh basil
- Veggie Supreme – Bell peppers, onions, mushrooms, black olives, spinach
- Pesto & Chicken – Basil pesto, mozzarella, grilled chicken, arugula
- BBQ Pizza – BBQ sauce, red onion, cooked chicken or jackfruit, shredded cheddar
- Spicy Pepperoni – Traditional or turkey pepperoni, crushed red pepper, mozzarella
Since the crust is higher in protein and lower in fat than a traditional dough, you can afford to add richer toppings like whole milk mozzarella or roasted garlic oil without tipping into greasy territory.
Want something fun for dessert? You could even do a sweet spin—top the baked crust with ricotta, honey, cinnamon, and berries. The dough is neutral enough that it works!
If you’re planning a full cozy night in, add a slice of my cottage cheese quiche to your meal for extra staying power. It also pairs well with my cottage cheese bagel for brunch-style spreads.
Storing and Reheating Leftovers
Have leftovers? You’re in luck—this crust stores really well.
- Fridge: Keep slices in an airtight container for up to 3 days. Reheat in a toaster oven or skillet to keep the crust crisp.
- Freezer: Freeze baked crust (topped or plain) for up to a month. Bake straight from frozen at 375°F for 10–15 minutes until hot and bubbly.
- Make-ahead tip: Prep and par-bake the crust (step 4), then freeze it plain. Add toppings and finish baking when ready to serve.
For more make-ahead ideas and snackable recipes, check out my cottage cheese cookie dough—a healthy treat you can keep in the fridge all week long.
FAQs
Can I make pizza dough with cottage cheese?
Yes, absolutely! Blended cottage cheese creates a smooth, creamy base that mixes beautifully with flour. It forms a soft, chewy cottage cheese pizza crust without the need for yeast or oil.
What is the healthiest crust for pizza?
This cottage cheese pizza crust is one of the healthiest options available. It’s lower in fat, packed with protein, and made with just two ingredients. Pair it with vegetables and light cheese for a well-balanced meal.
Is cottage cheese just cheese curds?
Cottage cheese contains curds but also includes whey, which gives it a soft and creamy texture. Blending it makes it ideal for dishes like a smooth and pliable cottage cheese pizza crust.
Is cottage cheese pizza good for you?
Definitely. It’s a great way to enjoy pizza while sticking to high-protein or low-carb goals. This crust is filling, nutritious, and much lighter than traditional dough.
Who knew pizza night could be this easy—and this good for you? With only two ingredients, this cottage cheese pizza crust has changed the game in my kitchen. It’s fast, it’s satisfying, and it’s endlessly customizable. Whether you’re cooking for your family, meal prepping, or just trying something new, this crust is one to keep in your back pocket.
I hope it brings some joy (and fewer dishes) to your dinner routine. If you’re looking for more ways to make weeknight cooking easier and more fun, try my high-protein bagels or mini bento cake recipe next!
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