Cottage Cheese Pizza Crust

If you think pizza is your cheat meal, let’s rewrite the rules. This cottage cheese pizza crust is crisp, chewy, protein-loaded, and so sneaky-good you’ll forget it’s healthy. No yeast drama, no long proof times—just your blender and a hot pan doing heavy lifting.

I’ve tested every “diet pizza” out there; this one doesn’t taste like compromise. You’ll get real crust vibes, golden edges, and toppings that don’t sink into sadness. Ready to make that Friday night slice actually work for you?

Why This Recipe Works

This crust blends cottage cheese with eggs and a little flour to create a batter that bakes into a sturdy, lightly chewy base.

The dairy adds moisture and protein while browning beautifully. You’ll get the structure you want without a dough knead-a-thon.

Cottage cheese purees silky-smooth, so the crust doesn’t taste “curdy.” A hot preheated pan or stone gives instant lift and crisp edges. It’s basically pizza science with fewer steps and more wins.

Bonus: it’s versatile.

Go thinner for ultra-crisp, thicker for bready-chewy. Both versions carry toppings like a champ and slice cleanly without falling apart.

Ingredients Breakdown

• Cottage cheese (2% or full-fat, 1 1/2 cups): The protein backbone and moisture source. Full-fat gives richer flavor and better browning.
• Eggs (2 large): Bind the batter so the crust sets firm and slices clean.
• Flour (3/4 cup): All-purpose works great.For higher protein, use white whole wheat; for low-carb, sub fine almond flour (see notes in FAQs).
• Grated Parmesan (1/4 cup): Adds umami and helps crisp the edges. Pecorino also rocks.
• Baking powder (1 teaspoon): Light lift so the crust doesn’t bake up dense.
• Olive oil (1 tablespoon + extra for pan): Keeps the crumb tender and helps crisp the underside.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Baseline seasoning. Don’t skip—this is pizza, not cardboard.
• Garlic powder (1/2 teaspoon) and dried oregano (1/2 teaspoon): Built-in flavor so the crust isn’t bland under toppings.
• Optional boosters: Red pepper flakes, onion powder, or a tablespoon of finely chopped fresh herbs.
• Toppings: Sauce, cheese (mozzarella + whatever), and your favorites.Keep moisture in check (see What Not to Do).

Step-by-Step Instructions

1. Preheat like you mean it: Set your oven to 450°F (232°C). Place a pizza stone or an inverted sheet pan on the center rack to heat for at least 20 minutes. Hot surface = crisp crust.
2. Blend the base: In a blender or food processor, add cottage cheese, eggs, olive oil, salt, pepper, garlic powder, oregano, and Parmesan.Blend until completely smooth, 20–30 seconds.
3. Add the dry: Sprinkle in flour and baking powder. Pulse just until combined. The batter should be thick but pourable—like pancake batter.If too thin, add 1–2 tablespoons more flour; if too thick, 1 tablespoon milk or water.
4. Prep your pan: Line a pizza pan or another sheet of parchment (not wax paper). Lightly brush the parchment with olive oil. Place the parchment on a peel or the back of a cool sheet pan for easy transfer.
5. Spread the batter: Pour the batter onto the oiled parchment and spread into a 10–12 inch circle with a spatula.Aim for an even thickness, about 1/4 inch. Thinner = crisper, thicker = chewier.
6. Par-bake: Slide the parchment with batter onto the preheated stone/pan. Bake 10–12 minutes until edges are golden and the top looks set and matte.
7. Flip for crisp: Carefully remove.Place another sheet of parchment on top, invert the crust onto it, and peel off the original parchment. This exposes the bottom for maximum browning.
8. Top it smart: Spread a thin layer of sauce (2–3 tablespoons). Add cheese and toppings—keep them relatively dry and not overloaded.You’re building a pizza, not a lasagna.
9. Final bake: Return to the oven for 8–10 minutes, until cheese is bubbly and the underside is deep golden. For extra char, broil 1–2 minutes, watching closely.
10. Rest and slice: Let the pizza rest 3–5 minutes. This sets the structure so slices hold up.Cut and serve hot.

Storage Tips

• Fridge: Store slices in an airtight container for up to 4 days. Reheat on a skillet or 425°F oven for 6–8 minutes to re-crisp.
• Freezer: Par-baked crusts freeze like a dream. Cool completely, wrap well, and freeze up to 2 months.Top from frozen and bake at 450°F for 10–12 minutes.
• Meal prep: Make two crusts at once—use one now and freeze one. Future you will send a thank-you note.

Benefits of This Recipe

• High protein, lower carb: Cottage cheese + eggs deliver a macro-friendly base that keeps you full longer.
• No yeast, no knead: Faster than delivery, especially if your delivery guy gets lost (again).
• Kid- and crowd-friendly: It tastes like “real pizza,” not a health experiment.
• Customizable: Works with gluten-free or low-carb swaps and handles a wide range of toppings.
• Budget smart: Cottage cheese is inexpensive and accessible, IMO one of the most underrated kitchen MVPs.

What Not to Do

• Don’t skip the par-bake: If you add toppings to raw batter, you’ll get sog-town. The par-bake sets the structure.
• Don’t drown it in sauce: Waterlogged crust equals flop.Thin layer wins.
• Don’t use wet toppings straight from the jar: Pat dry mushrooms, olives, and pineapple. Yes, pineapple—fight me later.
• Don’t spread too thick without adjusting time: Thick crust needs 2–3 extra minutes on the par-bake to cook through.
• Don’t crank the oven down: High heat is the cheat code for color, crunch, and flavor.

Mix It Up

• Garlic-bread crust: Add 1 tablespoon minced parsley and 1 extra teaspoon garlic powder to the batter. Finish with a brush of garlic butter post-bake.
• Everything bagel twist: Sprinkle everything bagel seasoning around the edge after par-bake, then top and finish.
• BBQ chicken pizza: Use BBQ sauce instead of marinara, add chopped chicken, red onion, and cilantro.Smoked mozzarella if you’re fancy.
• Margherita lite: Thin layer of crushed tomatoes, fresh mozzarella medallions, basil after baking, drizzle of olive oil.
• Spicy sausage + peppers: Pre-cook sausage and peppers to remove moisture. Red pepper flakes for kick.
• Gluten-free version: Use 3/4 cup fine almond flour plus 2 tablespoons coconut flour; add an extra egg white for structure.

Cottage Cheese Pizza Crust

Rebecca Blumer

A crisp, chewy, high-protein pizza crust made with cottage cheese, eggs, and flour. No yeast needed—just blend, bake, and enjoy a healthy, satisfying base for your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Healthy

Servings 2 Medium Pizzas

Equipment

• Blender or Food Processor
• Oven
• Pizza stone or baking sheet
• Parchment Paper
• Spatula
• Sheet pan or pizza peel

Ingredients

  

For the Crust

• 1 1/2 cups cottage cheese (2% or full-fat) Full-fat gives richer flavor and better browning.
• 2 large eggs
• 3/4 cup flour All-purpose or white whole wheat; see notes for almond flour substitution.
• 1/4 cup grated Parmesan Pecorino can also be used.
• 1 teaspoon baking powder
• 1 tablespoon olive oil Plus extra for brushing pan.
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• optional: red pepper flakes, onion powder, or fresh herbs Add to taste.

For Topping

• pizza sauce 2–3 tablespoons per pizza, thin layer.
• cheese (mozzarella or preferred blend) Use low-moisture for best texture.
• favorite toppings Keep moisture in check for a crisp crust.

Instructions

 

• Preheat oven to 450°F (232°C) with a pizza stone or inverted baking sheet on the center rack for at least 20 minutes.
• In a blender, combine cottage cheese, eggs, olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Blend until smooth (20–30 seconds).
• Add flour and baking powder; pulse just until combined. Batter should be thick but pourable.
• Line a pizza pan or baking sheet with parchment; brush with olive oil.
• Pour batter onto oiled parchment; spread into a 10–12 inch circle, about 1/4 inch thick.
• Slide parchment with batter onto preheated stone/pan. Bake 10–12 minutes, until golden and set.
• Flip crust onto a new sheet of parchment to expose the bottom.
• Spread a thin layer of sauce, cheese, and desired toppings.
• Return to oven for 8–10 minutes until cheese is bubbly and underside is golden. Broil 1–2 minutes if desired.
• Let pizza rest 3–5 minutes before slicing and serving.

Notes

Par-bake crust for best texture. For meal prep, freeze par-baked crusts up to 2 months. For gluten-free, use almond & coconut flour plus extra egg white.

Keyword Cottage Cheese, high protein, no yeast, Pizza

FAQ

Can I taste the cottage cheese?

No. Once blended and baked, it tastes like a mildly cheesy, savory crust.

The seasonings and Parmesan take the lead.

Which cottage cheese works best?

2% or full-fat with small curds blends the smoothest and gives better browning. Fat-free works but can dry out—add 1 extra tablespoon olive oil if using.

Can I make it without a blender?

Yes. Use an immersion blender or whisk aggressively after mashing the cottage cheese.

You want it as smooth as possible for the best texture.

Does almond flour really work?

Yes, but expect a slightly denser, more tender crust. Bake 1–2 minutes longer on the par-bake, and don’t overload with heavy toppings.

How do I prevent sticking?

Use parchment and oil it lightly. Avoid wax paper (it melts—ask me how I know).

Preheating the stone or pan also helps the underside set fast.

Can I grill this crust?

Absolutely. Par-bake on a sheet of parchment over indirect heat with the grill lid closed, flip, add toppings, then finish over indirect heat. High direct heat can scorch, so monitor closely.

What cheese should I use on top?

Low-moisture mozzarella for classic stretch.

Blend with provolone for flavor, or add a little fontina for melt. Fresh mozzarella works—just slice thin and pat dry.

How do I keep the center from being soggy?

Par-bake until the surface is fully set, go easy on sauce, pre-cook watery veggies, and let the pizza rest 3–5 minutes before slicing. Patience equals crispy.

Can I make mini pizzas?

Yes.

Spread into 4–6 smaller rounds and reduce par-bake time to 7–8 minutes. Great for parties and portion control, FYI.

Is this good for meal prep?

It’s elite for meal prep. Par-bake two crusts, freeze, and top-to-order during the week.

You’ll beat delivery by 15 minutes.

The Bottom Line

Cottage cheese pizza crust is the cheat code for pizza nights that don’t wreck your goals. It’s fast, crisp, and tastes like a win even before the toppings hit. Build it once, and you’ll realize there’s zero reason to wait on dough to rise—or a delivery driver to find your address.

Keep it hot, keep it light on sauce, and enjoy pizza that finally pays you back in protein and flavor. Deal sealed.