This Cottage Cheese Pizza Crust is crispy, high-protein, and easy to make with simple ingredients. It bakes up golden brown, holds all your favorite toppings, and works in the oven or air fryer.
Did not expect to love this Cottage Cheese Pizza Crust so much—crispy, cheesy, and holds toppings like a dream! Making it again for pizza night next week.
- Kandice L.
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Bailey's Thoughts ...
This Cottage Cheese Pizza Crust is crispy, golden, and packed with over double the protein of a traditional pizza crust—20 grams of protein per serving compared to the usual carb-heavy base. It’s perfect for a high-protein pizza fix, a lower-carb option, or just hopping on the cottage cheese trend. Bonus: it’s easy, sturdy, and seriously delicious.
Golden, crispy edges. A slightly chewy center. That Parmesan and mozzarella cheese combo that makes it extra savory and satisfying. You blend up a few simple ingredients, spread it out, bake until golden, flip for extra crisp, and then pile on your favorite pizza toppings (marinara or tomato sauce, turkey pepperoni or chicken breast, fresh basil and different cheeses for me🙋🏻♀️). Pizza cravings? Handled.
Want the crispiest crust? Flip it. That extra five minutes in the oven makes all the difference. Short on time? Air fry it. And if your cottage cheese mixture feels too runny, just stir in an extra tablespoon of flour—it should be thick but spreadable.
-Bailey
P.S. If you love better-for-you pizza crusts (like this high protein pizza) crust, try my Cauliflower Pizza Crust - just as crispy, totally delicious, and packed with veggies.
Ingredients
Cottage Cheese: Full-fat, small curd cottage cheese blends the smoothest and gives the best texture. Avoid fat-free cottage cheese - it's too watery.
Eggs: Use room temperature eggs for easier blending and a more even batter.
Eggs: Use room temperature eggs for easier blending and a more even batter.
Mozzarella Cheese: Finely shredded mozzarella melts more evenly into the crust and helps with structure.
Parmesan Cheese: Grated Parmesan works best—it mixes smoothly into the dough, while shredded can be too chunky.
All-Purpose Flour: Stick with regular all-purpose flour for the best texture.
Baking Powder: Helps the crust bake up light instead of dense. Make sure yours is fresh for the best results.
Garlic Powder: Adds flavor without moisture—don’t swap for fresh garlic, which can make the crust too wet.
Italian Seasoning: Pre-mixed Italian seasoning keeps things easy.
Instructions
- Blend the batter. Add the cottage cheese and eggs to a blender or food processor and blend until smooth.
- Mix the dough. Add the mozzarella, Parmesan, flour, baking powder, garlic powder, Italian seasoning, and salt to the blender. Blend again until fully combined.
- Form the crust. Line a baking sheet or pizza stone with parchment paper. Pour the batter onto the sheet and spread it into a thin, even circle.
- Bake the crust. Transfer to the oven and bake until the edges turn golden brown and the center is firm. Flip and bake a few more minutes to ensure crispiness.
- Add toppings. Remove from the oven and spread with pizza sauce, cheese, and favorite toppings.
- Finish baking. Return to the oven and bake until the cheese is melted and bubbly. Let cool slightly before slicing.
Top Tip
To avoid breaking the crust, place a fresh sheet of parchment paper on top, then use a second baking sheet to flip it over in one motion. This ensures an even bake on both sides without tearing or cracking.
Substitutions
Cottage Cheese: Full-fat, small curd cottage cheese blends the smoothest and gives the best texture. Avoid nonfat versions—they tend to be too watery.
Eggs: Use room temperature eggs for easier blending and a more even batter.
Mozzarella Cheese: Use an equal amount of cheddar cheese. The flavor will be slightly sharper, but the texture will remain similar.
Parmesan Cheese: Use an equal amount of grated Pecorino Romano for a saltier, sharper taste or grated Asiago for a milder option.
All-Purpose Flour: Substitute with an equal amount of self-rising flour, but omit the baking powder from the recipe. Whole wheat flour is not recommended.
Garlic Powder: Substitute with ¼ teaspoon onion powder for a slightly different but still savory flavor.
Italian Seasoning: Substitute with ¼ teaspoon dried oregano and ¼ teaspoon dried basil for a similar herb blend.
Variations
Gluten-Free: Substitute ¾ cup almond flour for the all-purpose flour. The texture will be slightly softer, but the crust will still hold together.
Dairy-Free: Look for a dairy-free pizza crust recipe instead. This recipe relies heavily on cheese.
Vegetarian: Already is!
Kid-Friendly: Make mini pizza crusts by spreading the batter into smaller circles (about 4–5 inches each) on the baking sheet. This makes them easier for kids to handle and lets everyone add their favorite toppings.
Make-Ahead: Bake the crust fully, let it cool, and store in an airtight container in the fridge for up to 3 days. When ready to use, add toppings and bake until heated through.
Equipment
Food Processor or Blender: A high-powered blender like the Ninja Blender (my favorite) works best, but a regular blender will also do the job.
Baking Sheet or Pizza Stone: A baking sheet with parchment paper prevents sticking, while a pizza stone creates a crispier crust.
Parchment Paper: Essential to prevent sticking and ensure easy removal of the crust.
Some of the products linked here are affiliate links, which means I earn a small commission at no extra cost to you. But I only share tools I personally use and love!
Storage
Refrigerate: Store leftover crust in an airtight container in the fridge for up to 3 days. For best results, let it cool completely before storing to prevent excess moisture buildup.
Freeze: This crust freezes well, but do not freeze with toppings, as they may release moisture and affect the texture. Allow the crust to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. Store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: For best texture, reheat in a 400°F oven or air fryer until warmed through and crisp. Once warm, add toppings and follow recipe directions.
FAQ
No, a blender or food processor is required to create a smooth batter. Without blending, the cottage cheese won’t fully incorporate, leading to a lumpy texture that won’t bake properly.
No, once baked, the cottage cheese flavor disappears, leaving a crispy, cheesy crust similar to traditional pizza dough.
Place a new sheet of parchment paper over the partially baked crust, then carefully place a second baking sheet or flat surface on top. Hold both sheets together and quickly flip the crust over, then remove the original parchment paper.
Yes! It has over double the protein and fewer carbs than traditional crust. Cottage cheese adds calcium, B vitamins, and probiotics, making it more nutrient-dense.
Related
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Pairing
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Recipe
High Protein Cottage Cheese Pizza Crust
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Cottage Cheese Pizza Crust is crispy, high-protein, and easy to make with simple ingredients. It bakes up golden brown, holds all your favorite toppings, and works in the oven or air fryer.
Ingredients
- Cottage cheese 1 cup | 240g
- Eggs 2 large
- Mozzarella cheese ½ cup | 56g (finely shredded)
- Parmesan cheese ½ cup | 50g (grated)
- All-purpose flour ¾ cup | 90g (plus more if needed)
- Baking powder ½ teaspoon | 2g
- Garlic powder ¼ teaspoon | 0.5g
- Italian seasoning ½ teaspoon | 1g
- Salt ¼ teaspoon | 1g
- Desired toppings (sauce, cheese and favorite toppings)
Instructions
- Preheat the oven to 425°F. Line a baking sheet or pizza stone with parchment paper.
- In a blender or food processor, blend 1 cup cottage cheese and 2 large eggs until smooth.
- Add ½ cup mozzarella cheese, ½ cup Parmesan cheese, ¾ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon garlic powder, ½ teaspoon Italian seasoning, and ¼ teaspoon salt. Blend again until fully combined. The batter should be thick but spreadable. If too wet, add 1-2 extra tablespoons of all-purpose flour.
- Pour the batter onto the parchment-lined baking sheet and spread it into a thin, even circle (about 10-12 inches in diameter). Bake for 16-19 minutes until the edges are golden brown and the center is firm.
- Carefully flip the crust by placing a fresh sheet of parchment paper on top, then placing a second baking sheet over it. Hold both sheets together and quickly flip the crust over, then remove the original parchment paper. Return to the oven and bake for another 5 minutes to crisp up.
- Remove from the oven and spread with desired toppings.
- Return to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing to help the crust firm up.
Notes
Refrigerate: Store leftover crust in an airtight container in the fridge for up to 3 days. For best results, let it cool completely before storing to prevent excess moisture buildup.
Freeze: This crust freezes well, but do not freeze with toppings, as they may release moisture and affect the texture. Allow the crust to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. Store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: For best texture, reheat in a 400°F oven or air fryer until warmed through and crisp. Once warm, add toppings and follow recipe directions.
Make-Ahead: Bake the crust fully, let it cool, and store in an airtight container in the fridge for up to 3 days. When ready to use, add toppings and bake until heated through.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: ¼ pizza crust (toppings excluded)
- Calories: 231
- Sugar: 2.7 g
- Sodium: 631.2 mg
- Fat: 6.7 g
- Carbohydrates: 22.5 g
- Protein: 19.8 g
- Cholesterol: 109.5 mg
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