This cottage cheese pizza crust is a must-try if you’re looking for a high-protein and delicious pizza alternative. It’s easy to make and satisfies your pizza cravings in a nutritious way.
If you’re looking for a healthier, protein-packed alternative to traditional pizza dough, this cottage cheese pizza crust is a game-changer! It’s light, crispy, and full of flavor while being naturally high in protein. Plus, it’s a fantastic way to sneak in some extra protein while still enjoying your favorite pizza toppings! Serve it with this simple green salad for a complete family meal.
Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
Cottage Cheese: Significantly boosts the protein content, transforming this pizza crust into a nutritious, protein-rich base. I recommend 2% cottage cheese from Good Culture.
Flour: For the best results, I recommend using 00 pizza flour. All-purpose flour serves as a suitable alternative.
Baking Powder: Giving the crust its light and airy texture.
Pizza Sauce: Opt for this homemade pizza sauce to tailor the flavors to your preference, or select a high-quality store-bought version for convenience.
Parmesan Cheese & Mozzarella Cheese: Use low-moisture pre-shredded mozzarella cheese. Fresh mozzarella should be avoided due to its higher moisture levels, which can lead to a soggy crust.
Dried Oregano & Salt
Visual Step-by-Step Instructions
Preheat the oven together with a pizza stone or baking sheet to 450°F (230°C)
Blend the cottage cheese in a blender until smooth.
In a large bowl, combine the blended cottage cheese, flour, baking powder, and salt. Start by mixing with a spoon, then switch to your hands until a sticky dough forms. Transfer the dough to a floured surface and knead with your hands until smooth. If the dough remains too sticky, gradually add up to 2 additional tablespoons of flour.
Dust with more flour, then roll the dough into a round crust of 12-inch diameter using a rolling pin.
Transfer the crust onto a parchment paper-lined pizza peel. Using the peel, slide the crust, along with the parchment paper, onto the preheated pizza stone/baking sheet in the oven. Bake for 7 minutes.
Remove the crust from the oven, spread with pizza sauce, sprinkle with oregano, then top with Parmesan and mozzarella cheese. Bake for another 5 minutes until the cheese is melted and bubbly.
I love to top the pizza with fresh basil leaves and freshly cracked black pepper before serving.
Topping Ideas
Get creative with your toppings! Here are a few ideas:
My Favorite: Red onion, artichokes, and fresh basil.
Veggie Lovers: Bell peppers, zucchini, mushrooms, onions, and olives.
Exotic: Corn, pineapple, and jalapeños.
Mediterranean: Sun-dried tomatoes, olives, and rocket (add after it’s baked).
Blend Smoothly: Blending the cottage cheese ensures a smoother dough consistency.
Adjust Flour as Needed: If the dough is too sticky, add a little more flour while kneading.
Bake Until Golden Brown: The crust should be slightly crispy before adding toppings.
Store: Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Warm it in the oven at 350°F (180°C) for 5-10 minutes to keep the crust crispy.
More Cottage Cheese Recipes
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📖 Recipe
Cottage Cheese Pizza Crust
This cottage cheese pizza crust is a must-try if you’re looking for a high-protein and delicious pizza alternative. It’s easy to make and satisfies your pizza cravings in a nutritious way.
Servings: 1 Pizza
calories :927kcal
Preheat the oven together with a pizza stone or baking sheet to 450°F (230°C)
Blend the cottage cheese in a blender until smooth.
In a large bowl, combine the blended cottage cheese, flour, baking powder, and salt. Start by mixing with a spoon, then switch to your hands until a sticky dough forms. Transfer the dough to a floured surface and knead with your hands until smooth. If the dough remains too sticky, gradually add up to 2 additional tablespoons of flour.
Dust with more flour, then roll the dough into a round crust of 12-inch diameter using a rolling pin.
Transfer the crust onto a parchment paper-lined pizza peel. Using the peel, slide the crust, along with the parchment paper, onto the preheated pizza stone/baking sheet in the oven. Bake for 7 minutes.
Remove the crust from the oven, spread with pizza sauce, sprinkle with oregano, then top with Parmesan and mozzarella cheese. Bake for another 5 minutes until the cheese is melted and bubbly.
I love to top the pizza with fresh basil leaves and freshly cracked black pepper before serving.
Calories :927kcal
carbohydrates :114g
Protein :64g
fat :24g
fiber :5g
sugar :13g
