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
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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).
Tips for Success
- 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
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Pizza Crust
- 1 cup cottage cheese
- 1 cup all-purpose flour, or 00 pizza flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Pizza
- ⅓ cup pizza sauce
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- ½ cup shredded mozzarella cheese
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.
Notes
- Adjust Flour as Needed: If the dough is too sticky, add a little more flour while kneading.
Equipment
Nutrition
Leave a Reply
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Hello,
Thanks for the recipe.
What would you replace the cheese with for a vegan version?
Thanks in advance 🙂
I recommend using a vegan Skyr or Greek yogurt alternative. Can you get the “Skyr Style Nature” from Alpro where you live? That one would be an excellent substitute!
I’ve already tested the recipe with regular (dairy) Skyr and it turned out great. Just keep in mind that Skyr tends to be a bit more liquid than blended cottage cheese, so I suggest starting with about 200g (around ¾ cup) and adjusting as needed.
Good luck – I hope you love the result! 🙌❤️
Thank you for your reply. 😊
I still have 2 questions before embarking on this recipe:
Why don’t you let the pizza dough rest?
Is it possible to replace the cottage cheese with olive oil?
Thanks in advance and thank you for all these great recipes 😋!
The pizza dough is made with baking powder and therefore doesn’t need to rest. And no, you can not replace the cottage cheese with olive oil.
All the best, Aline 🙌❤️
Thank you very much for your reply. I’m going to try this pizza😋😋😋
Delicious pizza! My family loved it. I’m going to make this pizza again, but with different toppings. Thank you so much for the recipe, it’s perfect!