Cottage Cheese Pizza Crust
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Published Sep 15, 2025
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This cottage cheese pizza crust has over 20g protein per serving and bakes up crisp yet sturdy. Just 3 ingredients, easy to make and no yeast required!
Pizza is one of those foods I’ll never get tired of, but I’m always looking for ways to lighten it up and add more protein. A while back I shared my protein pizza crust made with Greek yogurt, and since cottage cheese is having such a moment, I had to give it a spin. Enter: cottage cheese pizza crust!
Why I Love This Easy Cottage Cheese Pizza
I was obsessed with this pizza crust at the first bite! The cottage cheese blends right into the dough, creating a crust that’s golden, chewy, and sturdy enough to hold all your favorite toppings. Here’s why I love it:
- Quick & easy: No yeast, no rise time, no complicated steps. Just mix, bake, and top.
- Simple ingredients: Only 3 main ingredients (or 4 if you don’t have self-rising flour).
- Protein-packed: Over 20 grams of protein per serving so you can enjoy pizza and hit your goals.
- Customizable: Works with any toppings you love from classic pepperoni or cheese to veggie-loaded pies.
- Kid-approved: My kids loved pressing the dough and adding toppings, making pizza night extra fun.
Ingredients Needed
You only need a handful of simple ingredients to make this high protein cottage cheese pizza crust, and most of them are pantry staples.
- cottage cheese – the star of this recipe! It adds protein, moisture, and gives the crust a soft yet sturdy texture. I recommend full-fat cottage cheese for the best results.
- flour – use self-rising flour if you have it (I like King Arthur), which already has baking powder and salt mixed in. No self-rising? Just combine 1 ¼ cups all-purpose flour with 2 teaspoons baking powder and ¼ teaspoon salt.
- salt – just a pinch to bring out the flavor.
- toppings – go with your favorites! I used pizza sauce, mozzarella, pepperoni, and fresh basil, which is such a classic combo.
Substitutions & Notes
This recipe is simple, but you can easily adjust it to fit your needs:
- Gluten-free option: I haven’t tried it, but I bet you could use a 1:1 gluten-free flour blend made to replace all-purpose flour cup-for-cup. Look for one with xanthan gum, which helps hold the crust together. Other flours (like almond or coconut) won’t work here.
- Cottage cheese choices: Full-fat cottage cheese makes the crust richer and chewier, but low-fat works too if that’s what you have on hand.
- Dairy-free option: You could experiment with lactose-free cottage cheese or dairy-free shredded cheese for toppings if needed.
- Topping ideas: This crust works with any toppings you love. Try classic cheese or pepperoni, a veggie-loaded combo with onion, spinach and peppers or even a BBQ chicken twist. The options are truly endless!
How to Make Cottage Cheese Pizza Dough
Step 1: Blend the cottage cheese until smooth.
Step 2: Stir blended cottage cheese together with the flour and salt until a dough forms.
Step 3: Roll or press the dough into a 12-inch circle on the prepared pan.
Step 4: Bake the crust for 10–12 minutes.
Step 5: Add sauce, cheese and toppings of choice.
Step 6: Return to the oven and bake another 8–10 minutes, until the cheese is melted and bubbly. Slice, add fresh basil, and enjoy!
My Tips For The Best Cottage Cheese Pizza Crust
- Blend cottage cheese well: Smooth cottage cheese = smooth, lump-free crust.
- Work the dough by hand: Using your hands helps the dough come together. If it feels sticky, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
- Roll with parchment: For smooth, even edges, place another sheet of parchment on top before rolling with a pin.
- Add flour slowly: Too much flour can make the crust tough, so go a little at a time if you need it.
- Don’t roll too thin: Aim for about ¼-inch thick. Any thinner and the crust can tear or over-bake.
- Pre-bake the crust: Always pre-bake before adding toppings. This keeps it sturdy enough to hold sauce and cheese without getting soggy.
- Try a pizza stone: If you have one, bake the crust on a preheated pizza stone for an even crispier bottom.
How to Store & Reheat
This crust is great for meal prep and makes pizza night even easier. Here are some storage and reheating tips:
- Fridge: Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven at 350°F until warm and crisp.
- Freezer: Freeze the crust on its own after the pre-bake step. Let it cool, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. When ready, thaw in the fridge overnight, add toppings, and bake as directed.
- Prep ahead: Mix and shape the dough, then cover and refrigerate (uncooked) for up to 24 hours before baking.
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Cottage Cheese Pizza Crust
Ingredients
- 1 cup (8 oz) full-fat cottage cheese
- 1 ¼ cup self rising flour OR, 1 ¼ cup all purpose flour + 2 tsp baking powder + ¼ tsp salt
- ¼ teaspoon salt
Toppings
- ½ cup pizza sauce
- 1 – 1 ½ cups shredded mozzarella, loosely packed
- 10-12 pepperoni slices
- Fresh basil
Instructions
- Preheat oven to 400°F and line a round pizza pan or baking sheet with parchment paper.
- Make self-rising flour (if needed by combining 1 ¼ cup all-purpose flour with 2 teaspoons baking powder and ¼ teaspoon salt in a large mixing bowl.
- Blend cottage cheese in a blender or food processor until smooth and creamy.
- In a large mixing bowl, stir together the blended cottage cheese, flour, and salt until a dough forms. Tip: Use your hands to work the dough.
- Transfer dough to the prepared baking sheet. Use lightly floured hands or a rolling pin to press or roll into a 12-inch circle, about ¼-inch thick. Tip: Place a second sheet of parchment on top of the dough before rolling for smooth, even edges.
- Pre-bake the crust for 10–12 minutes, until just set and lightly golden around the edges.
- Spread pizza sauce evenly over the crust, sprinkle with mozzarella, add pepperoni, and any other toppings you like.
- Bake again for 8–10 minutes, until the cheese is melted, bubbly, and golden.
- Remove from the oven, top with fresh basil, slice, and enjoy!
Notes
- If the dough feels sticky, sprinkle in extra flour 1 tablespoon at a time until it comes together.
- Full-fat cottage cheese gives the best flavor and texture, but low-fat works too.
- Storage: Leftover slices keep in the fridge up to 4 days. Reheat in the oven or toaster oven until warm and crisp.
- Freeze option: Bake the crust through the pre-bake step, cool completely, then wrap tightly and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Nope! The cottage cheese blends right in, giving moisture and protein without a strong flavor.
Blending gives the smoothest crust, but you can mash cottage cheese well with a fork if you don’t mind a slightly lumpy texture.
I haven’t tried it, but using a 1:1 gluten-free flour blend with xanthan gum should work. Almond or coconut flour won’t work.
I don’t recommend freezing the raw dough. For best results, freeze the crust after the pre-bake step, then thaw, top and finish baking as directed.
