Can I make this without a blender or food processor?u003cbr/u003e

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.

Does this crust taste like cottage cheese?u003cbr/u003e

No, once baked, the cottage cheese flavor disappears, leaving a crispy, cheesy crust similar to traditional pizza dough.

How do I flip the pizza?u003cbr/u003e

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.

Is cottage cheese pizza crust healthier than traditional pizza crust?u003cbr/u003e

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.

Viral High Protein Cottage Cheese Pizza Crust

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 tsp | 2g
Garlic powder ¼ tsp | 0.5g
Italian seasoning ½ tsp | 1g
Salt ¼ tsp | 1g
Desired toppings (sauce, cheese and favorite toppings)

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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 tsp baking powder, ¼ tsp garlic powder, ½ tsp Italian seasoning, and ¼ tsp 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: 1/4 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