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This easy Cottage Cheese Pizza Crust will satisfy your pizza cravings with a punch of protein. Made with 3 ingredients and no yeast, it tastes like the original but macro-friendly–lower in carbs and higher in protein.
Let me introduce you to your new favorite food–cottage cheese. High in protein, keto-friendly and packed with nutrients like calcium or vitamins B, it was once considered just a boring diet staple. But with MattsfitChef, things have changed. Cottage cheese cheesecake, cottage cheese brownies, cottage cheese Alfredo, cottage cheese flatbread and now’s the time for pizza. It tastes just as delicious as the Italian, but guilt-free and diet friendly.
Why you will love this viral pizza🍕
- Quick & Easy – You’ll need just 3 ingredients and less than 30 minutes of your day. Forget hours of rising and messy kitchens, this recipe makes things faster and simpler.
- Healthy & Macro-friendly – Boasting over 26 grams of protein per serving, this cottage cheese pizza is great for fitness diets and weight loss. Plus, you can make it keto, gluten-free, and lower in calories.
- Cheesy & Tasty – Have a bite and you won’t guess it’s made from cottage cheese. Since we’re going to blend it, you won’t feel neither its taste nor its texture. You’ll be impressed at how delicious it tastes, especially with all the toppings.
- Customizable & Versatile – I topped mine with turkey pepperoni and low fat mozzarella, but the options are endless. Some delicious ideas are lean ham, turkey bacon, smoked tofu sausage, chicken and BBQ sauce.
Ingredients & Substitues
My recipe requires 3 ingredients only–you’ll need cottage cheese, flour and baking powder. Here are more details, along with tips and substitutes–precise quantities can be found in the recipe card at the bottom.
- Cottage cheese – I find that the best cottage cheese for pizza is 4% fat cottage cheese, it gives a much richer taste and a better texture. Nonfat, 2% fat and lactose-free options will all work, either small curd or large curd. As an alternative you can use Greek yogurt or ricotta cheese.
- Wholewheat flour – Wholewheat flour is unprocessed and unrefined, containing more fiber and nutrients. If needed, substitute it with all-purpose, self-rising, oat, or almond flour, though each will slightly alter the texture. Since different flours absorb moisture differently, you may need to adjust the dough with more flour or a splash of milk.
- Baking powder – This is going to be the main leaving agent, which will make our cottage cheese pizza dough rise and get softer. You won’t need any baking powder, if you used self-rising flour.
As a topping you can a use sugar-free pizza sauce or marinara, shredded mozzarella cheese or cheddar, veggies and meats. I had mine with low fat mozzarella and turkey pepperoni, but my girlfriend loves it with chicken breast and sautéed mushrooms. You can find more topping ideas down below.
How to make cottage cheese pizza crust
You can find the printable recipe at the end of this blog post, but for now here’s an overview with step-by-step pictures.
- Step 1 – Blend cottage cheese. Add cottage cheese to a food processor or to a high speed blender. Blend on high for 30 seconds to 1 minute, until it reaches a smooth and creamy texture. If necessary, scrape down sides with the help of a spatula.
- Step 2 – Mix ingredients. In a large bowl combine whole-wheat flour with blended cottage cheese and baking powder. Quickly stir until it comes to form a dough–adjust with more flour if it is sticky or a splash of milk if it is too dry.
- Step 3 – Make pizza. Transfer the dough over a clean floured surface and knead to form a soft dough ball. With the aid of a rolling pin and your hands, shape into a round with the edges thicker than the center, sprinkling more flour if it gets sticky.
- Step 4 – Add toppings. Spread the pizza sauce over the crust, leaving a slight border around the edges. Sprinkle with shredded mozzarella cheese and your favorite toppings like turkey pepperoni, ham or veggies.
- Step 5 – Bake. Bake in hot oven at 360°F (180°C) for 15 to 20 minutes, or until the cheese has melted and the pizza crust is golden brown. Let cool for 5-10 minutes before serving.
Air fryer cottage cheese pizza crust
Preheat your air fryer to 350°F (175°C) and place the pizza crust without toppings on a piece of parchment paper in the basket. Air fry for 5-7 minutes, then add your sauce, cheese, and toppings. Continue air frying for another 5-7 minutes, or until the cheese is melted and the crust is golden. Let it cool for a few minutes before slicing.
Variations & Toppings
- Classic pepperoni – Top your pizza with 4 slices of turkey or regular pepperoni and 3 tbsp shredded low-fat mozzarella for a high-protein, lower-fat take on the classic.
- BBQ chicken – Spread 1 tbsp sugar-free BBQ sauce (try my keto BBQ sauce) instead of pizza sauce, then add 1.7 oz (50g) cooked shredded chicken breast and 3 tbsp shredded cheddar cheese.
- Veggie lover – Load up with ¼ cup sautéed mushrooms, ¼ cup bell peppers, and ¼ cup spinach. For extra plant protein, top with crispy air fryer tofu, smoked tofu, or seitan.
- Carnivore feast – Boost the macros with 2 slices lean ham, 2 slices turkey bacon, 2 tbsp cubed grilled chicken, and 3 tbsp mozzarella. The perfect muscle building pizza.
- Spicy kick – Add some fire with 1 tbsp hot sauce, ½ tsp chili flakes, and sliced jalapeños. It goes so well with corn, black beans and sliced chicken breast on top.
- Margherita – Keep it simple with 3 tbsp shredded mozzarella, then serve with fresh basil leaves and a drizzle of olive oil.
Recipe tips
- Use full-fat cottage cheese – For the best taste and texture, go with 4% fat cottage cheese. It makes the crust richer, softer, and less dry—low-fat versions work, but they won’t give the same result.
- Adjust texture if needed – Different flours absorb moisture differently, so your dough might turn out too sticky or too dry. If it’s sticky, sprinkle in a little more flour; if it’s dry, add a splash of milk until it comes together smoothly.
- Add your favorite toppings – This cottage cheese pizza base can easily be adapted to your likings. Load it up with extra cheese, lean meats, or veggies to make it your own—just keep it balanced to stay macro-friendly!
- Do not overbake – Bake just until golden, about 15-20 minutes, to keep the crust soft inside and slightly crisp outside. Overbaking can dry it out, making it tough instead of light and chewy.
How to store & Freeze
After cooling, place any leftover in an airtight container and store in the fridge for up to 3 days. When ready to serve, reheat in the oven at 350°F (175°C) for 5-7 minutes until warm and cheesy again.
To freeze, let the pizza cool completely, then wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat from frozen by baking at 350°F (175°C) for 8-12 minutes or until hot and crispy. Avoid microwaving, as it makes the crust soggy.
Nutritional values & Calories
This recipe makes 2 servings (4 slices), where one serving corresponds to ½ pizza (2 slices). Here are the approximated nutritional values, calculated for one serving of 2 slices. Keep in mind that nutritional values may vary depending on the fat percentage of the cottage cheese used, toppings and additional ingredients you may add. For precise macros, I recommend calculating your own based on specific ingredients used.
- 🔥 Calories – 405.5 kcal
- 🍖 Protein – 26.5 grams
- 🍏 Carbohydrates – 58.1 grams
- 🧈 Fats – 9.3 grams
Frequently asked questions
Absolutely! Just like in my Greek yogurt pizza dough or protein pizza, you can swap cottage cheese for the same amount of Greek yogurt with great results. The texture will be slightly different, so you may need to adjust it with more flour if sticky or more yogurt if dry.
Absolutely! Swap whole-wheat flour for almond flour to make this a keto cottage cheese pizza crust. Since almond flour absorbs moisture differently, you may need to add an extra tablespoon or two to get the right dough consistency.
Yes, you can easily replace whole-wheat flour with a gluten-free baking flour of your choice. Almond flour and oat flour work too, but the dough will require more flour to get firm.
More cottage cheese recipes
- Cottage cheese bagels
- Cottage cheese flatbread
- Cottage cheese bread
- Cottage cheese dip
- Cottage cheese muffins
- Cottage cheese pancakes
Cottage Cheese Pizza
Ingredients
- ¾ cup (180 g) cottage cheese
- 1 cup (150 g) whole-wheat flour, or preferred flour
- ½ tsp baking powder
Pizza Topping
- 3 tbsp pizza sauce, see notes for recipe*
- 3 tbsp shredded mozzarella cheese, low fat
- 4 slices turkey pepperoni, or preferred toppings
Instructions
- Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Add cottage cheese to a food processor or to a high speed blender. Blend on high for 30 seconds to 1 minute, until it reaches a smooth and creamy texture.
- In a large bowl combine whole-wheat flour with blended cottage cheese and baking powder. Quickly stir until it comes to form a dough–adjust with more flour if it is sticky or a splash of milk if it is too dry.
- Transfer the mixture over a clean floured surface and knead to form a soft dough ball.
- With the aid of a rolling pin and your hands, shape into a round of about 15 cm 6-inch (15 cm), with the edges thicker than the center, sprinkling more flour if it gets sticky.
- Spread the pizza sauce over the crust, leaving a slight border around the edges. Sprinkle with shredded mozzarella cheese and your favorite toppings like turkey pepperoni, ham or veggies.
- Bake in hot oven for 15 to 20 minutes, or until the cheese has melted and the pizza crust is golden brown. Let cool for 5-10 minutes before serving.
Video
Notes
- Ingredients: ¼ cup crushed tomatoes, 1 tsp olive oil, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano, a pinch of dried basil, salt, black pepper, and red pepper flakes (optional).
- Directions: Mix all ingredients in a bowl until well combined. Let sit for a few minutes to enhance flavor, then use immediately or store in the fridge for up to 5 days.
- To store: Store in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 5-7 minutes or in a skillet for a crispier texture.
- To freeze: Wrap slices individually and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 10-12 minutes—avoid microwaving to prevent sogginess.
