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This cottage cheese pizza crust is soft, sturdy, and surprisingly delicious! It’s an easy, high-protein pizza night option that is even kid-approved!
Cottage Cheese For Crust, Who Knew?
This past year, cottage cheese breads and pizza crusts have been everywhere on TikTok and Instagram, and to be honest, I wasn’t buying it. A cottage cheese crust? There was just no way that could actually be good… right? But eventually my curiosity got the best of me, and I decided to try one for myself. To my surprise, it was actually pretty good!
After a little experimenting and tweaking, I finally came up with a cottage cheese pizza crust that I genuinely enjoy and, more importantly, one my kids will actually eat (which is saying a lot around here). This literally whips up in minutes and is even easier to make than traditional pizza dough!
If you’ve never had dough or bread made with cottage cheese before, it’s important to go into it with the right expectations. This isn’t a dense, chewy, pizza crust made from a traditional pizza dough. Instead, it bakes up warm and soft with a lighter, slightly spongy texture. It’s different than a traditional crust, but not in a bad way. If you want a lighter, high-protein alternative or just want to switch things up, this crust is the perfect recipe to put in your rotation. Be sure to try it with our homemade pizza sauce and you won’t be sorry!
🩷 Erica
Key Ingredients
- Cottage cheese: I always use 4% cottage cheese because it has a better texture and flavor but you can use a lower fat cottage cheese if that’s what you have on hand.
- Eggs: These help bind the crust together and give it structure as it bakes, keeping it soft but sturdy.
- All-purpose flour: This recipe does need a little bit of flour to help with the structure. I tried making it without any flour at all and it didn’t turn out. I haven’t tried it with GF flour yet but since there is such a little amount I would imagine it would still turn out fine. I would recommend using a flour blend like Namaste flour at a 1:1 ratio.
- Parmesan cheese: This is one of the few recipes where the dry, grated Parmesan works better than freshly grated or shredded Parmesan. Its low moisture helps hold the crust together and adds savory flavor without melting into the batter or weighing it down.
- Seasonings: Salt and garlic powder season the crust, while dried or fresh basil and oregano can be added for extra flavor. Fresh basil also makes for a great garnish after baking.
- Toppings: Add your favorite toppings like pizza sauce, shredded mozzarella, and pepperoni. Low-moisture, part-skim mozzarella works best for this pizza since fresh mozzarella can weigh the crust down and make it soggy. Adjust toppings to taste, keeping them light so the crust bakes properly.
How to Make a Cottage Cheese Pizza Crust Step-by-Step
- Combine the cottage cheese, eggs, flour, Parmesan cheese, garlic powder, and salt in a blender.
- Blend until the mixture is completely smooth, stopping to scrape down the sides if needed.
- Pour the batter onto a parchment-lined baking sheet and use a spatula to gently spread it out.
- Shape the batter into a circle about 10 inches in diameter, keeping it slightly thick rather than spreading it too thin.
- Bake in a 375℉ oven for 20 to 25 minutes, or until the crust is set and golden.
- Remove from the oven and spread pizza sauce evenly over the crust, then sprinkle with cheese.
- Add pepperoni or other toppings, spacing them out and avoiding overcrowding or making the pizza too heavy.
- Return to the oven and bake until the cheese is melted, then slice and serve.
Expert Tips for Getting Perfect Pizza Every Time
Use full-fat cottage cheese – 4% cottage cheese gives the best flavor and texture. Lower-fat versions have more water and can make the crust softer or less sturdy once baked.
Don’t spread the crust too thin – Aim for about a 10-inch circle. If the batter is spread too thin, the crust can dry out or become fragile. Slightly thicker is better with this recipe.
Use parchment paper – Parchment prevents sticking and makes it much easier to remove the crust from the pan without tearing.
Bake the crust fully before adding toppings – The crust should be set and lightly golden across the entire surface before adding sauce and cheese. This helps prevent a soggy center.
Go light on sauce and toppings – This crust is lighter than traditional dough, so too much sauce or heavy toppings can weigh it down. A thin layer of sauce and evenly spaced toppings work best.
Let it rest before slicing – Give the pizza a few minutes to cool after baking. This helps the crust firm up and makes slicing easier.
Storing and Re-Heating
Store leftover pizza or crust in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375℉ for 3 minutes or until heated through for the best texture (I do not recommend microwaving, it will be too soft and get soggy). Freezing isn’t ideal but it does work. For freezing, this crust works best frozen without toppings. Bake the crust fully, let it cool completely, then freeze it flat. Thaw in the refrigerator before adding toppings and baking again.
Frequently Asked Questions
Actually, no! Once it’s blended and baked, the cottage cheese flavor is very mild. It mainly adds moisture and structure rather than a noticeable cheese taste.
This crust is soft, not crispy like traditional pizza dough. It has a lighter, slightly spongy texture that holds toppings well when baked properly.
Sogginess usually comes from too much moisture. This can happen if the crust isn’t baked fully before adding toppings, if too much sauce is used, or if fresh mozzarella or heavy toppings are added.
It’s higher in protein and lower in carbs than traditional crust, but it’s not keto since it contains flour. It’s best thought of as a lighter, high-protein alternative.
More Creative Pizza Recipes
Have you tried this Cottage Cheese Pizza Crust? I’d love to hear what you think! Drop a comment below and let me know how you liked it and what toppings you added! And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍕
Cottage Cheese Pizza Crust Recipe
Ingredients
For the crust:
- 1 cup cottage cheese, 4% fat is best, I used small curd
- 2 large eggs
- 1/3 cup all purpose flour
- 1/4 cup parmesan cheese, grated
- 1/4 teaspoon garlic powder
- ¼ teaspoon salt
For the pizza:
- 1/3 cup pizza sauce, or to taste
- 1 1/2 cups shredded mozzarella, low-moisture, part skim
- 1/3 cup pepperoni slices , or to taste
Instructions
- Preheat oven to 375℉.Add cottage cheese, eggs, flour, parmesan cheese, garlic powder, and salt to a blender. Pulse until smooth.
- Line a baking sheet with parchment paper and pour batter into the middle like you would pour pancake batter. It will kind of spread on its own but you can move the pan around to make it into a circle. You don't want it spread too thin, it should be about 10" in diameter.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the crust becomes golden brown all over the top and cooked through.
- Remove from the oven and spread pizza sauce evenly over the top. Add cheese, then top with pepperoni. Optional: you can add a little more cheese over the top of the pepperoni to help hold the toppings on if desired.
- Bake 5 more minutes or until cheese has melted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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