High Protein Cottage Cheese Pizza Crust
Wait, Cottage Cheese… In Pizza Crust?
Okay, so let’s just get this out of the way: I used to be super skeptical of cottage cheese in anything but a sad diet bowl—seriously, I thought it was just for grannies and desperate bodybuilders. But then there was this one Friday when I was craving pizza, but my jeans were telling me otherwise, and I found a tub of cottage cheese lurking in the back of my fridge (probably from the previous week, don’t judge). And wow, once I got over the weirdness, this high protein cottage cheese pizza crust totally changed my pizza game. Now, my teen says it’s the only healthy swap he doesn’t roll his eyes at. True story!
Why You’re Going To Love This (No, Really)
I make this whenever I want pizza but also want to feel, you know—almost responsible. My family goes crazy for this because it actually gets crispy at the edges (and you know how some healthy things just don’t?), and it holds up all the toppings we pile on. Plus, there’s no kneading dough for ages, which I used to hate. Oh, and if you’re like me and sometimes forget the yeast? No problem, because there’s none. This is my lazy, high-protein answer to pizza cravings, and honestly, it’s the only way I get my partner to eat cottage cheese willingly.
What You’ll Need (With My Usual Chaos)
- 1 cup (about 250g) cottage cheese (I like full fat, but low fat works if you’re into that sort of thing)
- 2 eggs (sometimes I do 1 egg + 2 whites if I’m trying to be extra virtuous, but shh, don’t tell)
- 3/4 cup oat flour (plain flour or almond flour also work; my grandmother would use whatever brand was on sale)
- 1/2 cup shredded mozzarella (or really any cheese you have, I’ve even used cheddar in a pinch)
- 1/2 tsp salt (I eyeball it, honestly)
- 1/2 tsp garlic powder (or skip if you’re not a garlic person—I am, deeply)
- 1/2 tsp Italian seasoning (sometimes I just throw in a bit of oregano and call it a day)
Optional: Pinch of black pepper, chili flakes if you like a kick. I once tossed in a whole tablespoon of fresh basil, but it turned the dough a weird green, so… maybe don’t.
How To Make It (Or: Trust The Process)
- Preheat your oven to 425°F (220°C). If you forget and your oven’s slow (like mine), just give it a few extra minutes of bake time later. Line a baking sheet with parchment (or, if you’re out, a well-oiled foil sheet works too, but it sticks a little).
- Blend the cottage cheese in a food processor or with a stick blender until mostly smooth. My food processor is ancient and whines, but it gets the job done!
- Mix it all up: Dump the blended cottage cheese into a bowl, crack in eggs, add the flour, cheese, and seasonings. Stir until it forms a spreadable, thick batter. (This is when I usually sneak a spoonful—just to check, right?)
- Shape the crust: Scrape the mixture onto your prepared sheet. Use a spatula, wet hands, or the back of a spoon to spread it into a circle or rustic rectangle. Aim for about 1/4 inch thick—thicker than a tortilla but not quite focaccia. It’ll look weird and lumpy, but that’s normal.
- Bake it for 20-25 minutes until the edges are golden and the middle isn’t jiggly. If you want it crisper, just leave it in a couple more minutes (but don’t wander off and forget it—I’ve burned a few!).
- Top it with whatever you love—pizza sauce, more cheese, veggies, pepperoni, whatever. Pop it all back in the oven for another 7-10 minutes, or until it’s bubbly and irresistible.
- Slice, serve, and marvel at the fact you made pizza with cottage cheese. Wild, right?
My Random Notes (from Many Tries)
- Don’t skip blending the cottage cheese, unless you really love weird lumps. I tried it once; never again.
- If you’re using almond flour, the crust will be softer. Tasty but eat it with a fork. Trust me.
- Let it cool a few minutes before slicing. Or don’t, but it’ll be way messier (ask me how I know).
Variations I’ve Actually Tried (Mostly Good, One… Not So Much)
- Herb overload: I once dumped in loads of fresh parsley. It looked like St. Patrick’s Day exploded. Not a bad taste, but maybe ease up if you care about appearances.
- All egg whites: Trying to be extra healthy? You can use only egg whites, but it gets kind of rubbery. I wouldn’t bother again.
- Vegan attempt: I tried vegan cheese and egg replacer… it was, um, optimistic. Didn’t hold together at all. If you find a good vegan workaround, let me know—you’ll be my hero.
Equipment: Don’t Stress If You Don’t Have It All
- Food processor or stick blender (or a regular blender; in a pinch, really vigorous whisking and mashing with a fork works, but it’ll be rustic)
- Baking sheet or pizza stone (I just use my old cookie tray, works fine)
- Parchment paper (foil if that’s all you’ve got, but spray it first!)
Honestly, I once tried this in a cast iron pan, and it came out more like a deep dish—so if you’re feeling wild, go for it.
Storage (But Good Luck With Leftovers)
Technically, you can keep leftovers in the fridge in an airtight container for up to two days. But in my house, it never lasts more than a day! If you want to reheat, use the oven or toaster oven for best crispness. Microwave works, but it gets a bit, well, floppy. I think it even tastes better cold the next morning, but maybe that’s just me.
How I Like To Serve It (Totally Up To You)
We usually top ours with classic marinara, more mozzarella, and whatever veg is on its last legs in the fridge (bell peppers, mushrooms—sometimes pineapple if I’m feeling cheeky). On Friday nights, we have it with a big salad and maybe a sneaky glass of red. My cousin likes dipping the crust in ranch, which is maybe an American thing?
If you want more topping inspiration, I’ve found great ideas over at Minimalist Baker and Serious Eats’ pizza recipe section—worth a look, even if you just want to drool at the pictures.
Pro Tips (From Someone Who’s Messed Up)
- Don’t rush spreading the dough thinly. I did once and it was soggy in the middle—blugh.
- If your oven runs hot, start checking at 18 minutes. I once burned the edges while distracted by a phone call (classic me).
- Actually, I find it works better if you let the crust stand 5 minutes before topping—it firms up, somehow!
FAQ (Real Questions, Real Chats)
- Can I freeze the crust? I’ve tried it—works okay if you freeze after the first bake, before toppings. Wrap it up tight. But honestly, it’s best fresh.
- Do you taste the cottage cheese? Not really. It just tastes cheesy and savory. My kiddo hates cottage cheese and devours this.
- Is it gluten free? If you use oat or almond flour, yep. Just check your oats are certified gluten free.
- Can I double this? For sure. I do when we’ve got friends over—and if you don’t have a giant tray, just do two batches.
- Does it get crispy? Yes, especially at the edges. The middle is more soft-chewy. If you want it super crispy, preheat your baking sheet (I learned that trick form Bon Appétit—genius).
So there you have it—my not-so-perfect, but super tasty, high protein cottage cheese pizza crust. If you give it a try, let me know if you discover a new favorite topping combo. Or, if you find a way to make it vegan that actually holds together, I really want to hear about that!
Ingredients
- 1 cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup oat flour (or almond flour for gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a food processor, blend the cottage cheese until smooth. Add eggs and blend again until well combined.
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3Transfer the mixture to a large bowl. Stir in shredded mozzarella, parmesan cheese, oat flour, garlic powder, oregano, and salt. Mix until a thick batter forms.
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4Spread the batter evenly onto the prepared baking sheet, shaping it into a round or rectangle about 1/4 inch thick.
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5Bake for 20-25 minutes, or until the crust is golden and set. Remove from oven, add your favorite pizza toppings, and bake for an additional 5-10 minutes if desired.
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6Let the pizza crust cool for a few minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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