By If you’ve been craving pizza but want something lighter and higher in protein, this cottage cheese pizza crust is a game-changer. If you love high-protein comfort meals, browse our Ultimate Cottage Cheese Pasta Guide for more creamy dinner ideas.It bakes up thin, sturdy, and crisp around the edges with a chewy center—perfect for piling on your favorite toppings. No kneading, no yeast, and no long wait times.
Just blend, spread, bake, and enjoy. It’s simple, affordable, and tastes like the kind of “health swap” you’ll actually want to make again.
Cottage Cheese Pizza Crust (High Protein & Low Carb) - Easy, Crispy, and Satisfying
Ingredients
Method
- Preheat and prep: Set the oven to 425°F (220°C). Line a large baking sheet or pizza pan with parchment paper. Lightly oil the parchment to prevent sticking.
- Blend the base: Add cottage cheese and eggs to a blender or food processor. Blend until completely smooth and creamy, about 20–30 seconds. This step gives the crust a clean, even texture.
- Mix in dry ingredients: In a bowl, combine almond flour, mozzarella, Parmesan, baking powder, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir to mix.
- Combine: Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Add olive oil. Stir until a thick batter forms. It should be spreadable, not pourable.
- Shape the crust: Transfer the batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it into a circle or rectangle about 1/4 inch thick. Keep the edges slightly thicker for a sturdier rim.
- Par-bake: Bake for 12–15 minutes until set, lightly golden, and the edges begin to crisp. If the center looks wet, give it another 2–3 minutes.
- Flip for extra crispness (optional but recommended): Carefully grasp the parchment and crust, flip onto another sheet of lightly oiled parchment, then peel away the original paper. Return to the oven for 4–6 minutes more. This step helps drive off moisture and keeps the bottom crisp.
- Top and finish: Add a thin layer of sauce, cheese, and toppings. Bake for 6–10 minutes, until the cheese melts and bubbles and the crust edges turn a deeper golden brown.
- Rest and slice: Let the pizza rest 3–5 minutes before slicing. This helps the crust firm up and prevents sogginess.
What Makes This Recipe So Good
- High protein, low carb: Cottage cheese and eggs keep the protein high without relying on flour-heavy doughs.
- Fast and fuss-free: No kneading or proofs. The crust mixes in minutes and bakes quickly.
- Great texture: Crisp edges and a flexible base that holds toppings without falling apart.
- Freezer-friendly: Bake the crusts ahead of time and stash them for easy weeknight dinners.
- Customizable: Keep it classic with marinara and mozzarella, or go wild with BBQ chicken, pesto, or veggie-packed toppings.
Ingredients
- 1 cup full-fat cottage cheese (small or large curd)
- 2 large eggs
- 3/4 cup shredded mozzarella (low-moisture, part-skim works best)
- 1/3 cup finely grated Parmesan
- 1/2 cup almond flour (extra-fine for best texture)
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: pinch of red pepper flakes
- Your favorite sauce and toppings for finishing (see Variations)
Instructions
- Preheat and prep: Set the oven to 425°F (220°C).Line a large baking sheet or pizza pan with parchment paper. Lightly oil the parchment to prevent sticking.
- Blend the base: Add cottage cheese and eggs to a blender or food processor. Blend until completely smooth and creamy, about 20–30 seconds.This step gives the crust a clean, even texture.For more ultra-smooth blending tips, see our Whipped Cottage Cheese Guide.
- Mix in dry ingredients: In a bowl, combine almond flour, mozzarella, Parmesan, baking powder, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir to mix.
- Combine: Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Add olive oil.Stir until a thick batter forms. It should be spreadable, not pourable.
- Shape the crust: Transfer the batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it into a circle or rectangle about 1/4 inch thick.Keep the edges slightly thicker for a sturdier rim.
- Par-bake: Bake for 12–15 minutes until set, lightly golden, and the edges begin to crisp. If the center looks wet, give it another 2–3 minutes.
- Flip for extra crispness (optional but recommended): Carefully grasp the parchment and crust, flip onto another sheet of lightly oiled parchment, then peel away the original paper. Return to the oven for 4–6 minutes more.This step helps drive off moisture and keeps the bottom crisp.
- Top and finish: Add a thin layer of sauce, cheese, and toppings. Bake for 6–10 minutes, until the cheese melts and bubbles and the crust edges turn a deeper golden brown.
- Rest and slice: Let the pizza rest 3–5 minutes before slicing. This helps the crust firm up and prevents sogginess.
Storage Instructions
- Fridge: Store leftover slices in an airtight container for up to 4 days.Reheat in a 375°F oven or air fryer for 5–8 minutes until hot and crisp.
- Freezer (crust only): Bake the crust through step 7, cool completely, then wrap tightly and freeze for up to 2 months. Top and bake straight from frozen at 425°F, adding a few extra minutes.
- Freezer (assembled pizza): Par-bake crust, add toppings, freeze on a sheet pan until solid, then wrap. Bake from frozen at 425°F for 12–18 minutes.
Benefits of This Recipe
- Protein-packed: Cottage cheese, eggs, and cheese combine to deliver a satisfying, balanced meal that keeps you full longer.
- Lower in carbs: Almond flour replaces traditional wheat flour, making it a smart option for low-carb or keto-friendly goals.
- Gluten-free: Naturally gluten-free when using certified GF ingredients.
- Family-friendly: The taste is mild and cheesy, making it an easy sell for picky eaters.
- Meal-prep friendly: Bake two crusts on Sunday and you’re set for fast dinners and lunches all week.
What Not to Do
- Don’t skip blending the cottage cheese: Unblended curds can create wet pockets and a lumpy crust.
- Don’t over-sauce: Too much sauce leads to soggy slices.Use a thin, even layer.
- Don’t use fresh mozzarella in the crust: It’s too wet. Stick to low-moisture, part-skim shredded mozzarella.
- Don’t spread too thick: A thick crust won’t crisp properly. Aim for about 1/4 inch.
- Don’t skip resting: Letting the pizza sit a few minutes after baking helps set the structure.
Variations You Can Try
- Pepperoni Deluxe: Marinara, shredded mozzarella, pepperoni, sliced mushrooms, black olives, and a sprinkle of red pepper flakes.
- BBQ Chicken: BBQ sauce, shredded chicken, red onion, smoked gouda or mozzarella, and chopped cilantro after baking.
- Pesto Veggie: Basil pesto, mozzarella, cherry tomatoes, thin-sliced red onion, and arugula tossed with lemon after baking.
- White Pizza: Garlic oil base, ricotta dollops, mozzarella, spinach, and cracked black pepper.
- Buffalo Ranch: Buffalo sauce, cooked chicken, mozzarella, and a light drizzle of ranch after baking.
- Herb Boosted Crust: Add extra dried oregano, basil, or a teaspoon of fennel seeds to the batter for pizzeria vibes.
- Dairy Tweaks: Swap half the mozzarella with part-skim provolone for extra flavor while keeping moisture in check.
FAQ
Can I make this without almond flour?
Yes.
You can replace the almond flour with 1/3 cup coconut flour, but you’ll likely need to add 1–2 tablespoons of water because coconut flour is more absorbent. The texture will be slightly denser.
Does it taste like cottage cheese?
Not really. Blending removes the curd texture, and the cheese melts into the crust.
It tastes like a cheesy, savory base rather than cottage cheese specifically.
Can I make it dairy-free?
This recipe is naturally dairy-forward. For a dairy-free version, you’d need a dairy-free cottage cheese alternative and dairy-free cheeses that melt well. Expect a different texture and potentially less browning.
How do I keep the crust from sticking?
Use parchment paper and lightly oil it.
Don’t skip preheating, and consider flipping the crust mid-bake to dry out the bottom and prevent sticking.
Can I cook this in an air fryer?
Yes, if your air fryer fits a small pizza. Line the basket with parchment, spread the batter about 1/4 inch thick, and air fry at 375°F for 8–10 minutes to set. Flip, air fry 3–5 minutes more, then top and finish 3–5 minutes.
How many servings does this make?
This makes one medium pizza (about 10–12 inches), which serves 2–3 people depending on toppings and appetites.
Is this keto-friendly?
Generally yes, because it’s low in carbs and relies on almond flour and cheese.
Always double-check your sauces and toppings for added sugars.
Can I add protein powder?
You can add 1–2 tablespoons unflavored whey or egg white protein to the dry mix for a firmer crust. Add a splash of water if the batter gets too thick.
What sauce works best?
A thick marinara or pizza sauce with minimal water content works best. Pesto, Alfredo, and BBQ sauce also work—apply lightly to avoid sogginess.
Why did my crust turn soggy?
Common reasons: too much sauce, high-moisture toppings (like fresh mozzarella or wet veggies), or underbaking.
Pat veggies dry, pre-cook watery toppings, and bake until the edges are golden.
Wrapping Up
This cottage cheese pizza crust gives you that satisfying pizza night without the heavy dough or long prep. It’s quick to throw together, crisp enough to carry toppings, and packed with protein to keep you full. Make one for dinner tonight, and freeze a spare crust for later.
Simple, tasty, and a little bit genius—exactly what a weeknight recipe should be.
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