Cottage Cheese Pizza Recipe (32g Protein)

This cottage cheese pizza is everything: crispy crust, gooey cheese, and serious protein power in every bite. It’s fast, satisfying, and comes together with just a few simple ingredients, no yeast or tricky steps required. You get all the flavor of classic pizza with a high-protein upgrade that feels way too good to be this easy.

A delicious pepperoni cottage cheese pizza with melted cheese sits on parchment paper, one slice pulled out to tempt you. A pizza cutter and a pink cloth are nearby.

32 grams of protein per pizza crust

The protein in this recipe comes mostly from the cottage cheese and egg, with a little extra from the whole wheat flour. I was skeptical at first because blending cottage cheese into a crust sounded a bit strange, but after one bite I was completely sold (along with my whole family!). The texture is shockingly sturdy, and it’ll hold up to all your favorite pizza toppings without falling apart or turning soggy. The whole crust is 322 calories and 32g protein, so you can load up with extra protein toppings to get even more out of your meal.

Contents hide

1 Why you will love this recipe

2 Key ingredients and substitutions

3 How to make cottage cheese pizza

4 Recipe notes and tips

5 Storage instructions

6 Variations

7 What to serve with cottage cheese pizza

8 Frequently asked questions

9 More cottage cheese recipes you will love

10 Cottage Cheese Pizza Recipe

Why you will love this recipe

Protein-Packed: Cottage cheese and egg give this crust real staying power.
Zero Fuss: No yeast, no rising, just mix it up and bake.
Kitchen Staples: Made from ingredients you probably already have on hand.
Crispy and Chewy: Bakes up golden, sturdy, and satisfying to bite into.
Topping Friendly: Handles sauce, cheese, and all your wildest pizza combos.
Light but Legit: More protein, less carbs, full pizza satisfaction.

Key ingredients and substitutions

Four ingredients on a wooden surface: whole wheat flour, cottage cheese for a healthy pizza, a brown egg, and a bowl with baking powder and salt—perfect for making high protein pizza dough.

Cottage Cheese: The base of the crust and the secret to its high-protein content and creamy texture. Full-fat cottage cheese gives the best flavor, but low-fat works too.
Egg: Binds everything together so the crust holds its shape. No good sub here, this one’s essential.
Whole Wheat Flour: Adds structure, fiber, and a subtle nutty flavor. All-purpose flour works if that’s what you have.
Baking Powder: Gives the crust a little lift and prevents it from turning dense. No swaps needed.
Salt: Brings out the flavor and balances the cheese. You can adjust the amount to taste.

How to make cottage cheese pizza

Preheat the oven: Set it to 450°F and line a large baking sheet with parchment paper so nothing sticks.
Mix the base: Add the blended cottage cheese, egg, whole wheat flour, baking powder, and salt to a bowl and stir until smooth.

A mixing bowl containing an egg, flour, cottage cheese, and other baking ingredients before mixing.

A teal spatula mixing a thick, pale batter or dough in a metal bowl, with some mixture spread along the sides of the bowl.

Shape the crust: Scoop the batter onto the baking sheet and use a spatula or the back of a spoon to spread it into a circle – thick enough to hold toppings, but not too thick.
First bake: Pop it in the oven for 13 to 15 minutes until the crust looks golden around the edges.
Add your toppings: Start with pizza sauce, then layer on veggies, meat, whatever else you love, then cheese on top.

A round, flat layer of uncooked pizza dough or batter spread on parchment paper.

A round, golden-brown cottage cheese pizza crust sits on parchment paper in a glass baking dish.

Final bake: Return it to the oven for 7 to 10 minutes, until the cheese melts and bubbles.
Cool and slice: Let it sit for a few minutes before slicing so everything sets up nicely.

A delicious cottage cheese pizza with pepperoni and slices of mozzarella cheese sits on parchment paper. A pizza cutter lies nearby, and one slice is separated from the rest.

Recipe notes and tips

Use parchment: This crust sticks easily, so don’t skip the parchment paper.
Blend the cheese: Blending the cottage cheese helps smooth out the curds for a better crust texture.
Thickness: Spread the crust to about ¼ inch thick. Too thin and it can tear, too thick and it won’t cook through evenly.
Pre-bake is key: Don’t skip the first bake or your toppings will sink into the crust.
Cool before slicing: Give it a few minutes out of the oven so everything holds together when you cut.

Storage instructions

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm slices in the oven or air fryer to bring the crust back to life.
Freeze: Wrap slices in parchment and foil, then freeze for up to a month.
Skip the Microwave: It makes the crust soggy. Reheat with dry heat for best texture.

Variations

Pizza Cups: Spoon the batter into greased muffin tins and bake for mini, portable pizzas.
Spice It Up: Add garlic powder, red pepper flakes, or Italian seasoning right into the crust mix.
Pesto or BBQ: Swap out the marinara for pesto or your favorite barbecue sauce to change up the flavor base.
Alfredo: Use my cottage cheese alfredo sauce for the flavor base and top with grilled chicken, mozzarella, and a little pesto (this is actually my favorite).
Veggie Loaded: Top with mushrooms, bell peppers, cherry tomatoes, or black olives for extra color and crunch.
Meat Lovers: Pepperoni, sausage, or shredded chicken all work great on this sturdy base.
Drizzle Finish: Try hot honey or balsamic glaze over the top for a sweet and tangy kick.
Giant Pizza: Triple the recipe and bake it in a large casserole dish to make a big family pizza! You may need to bake it a little longer for this version.

What to serve with cottage cheese pizza

Salad: Serve it with a crisp Broccoli Salad with Bacon and Cranberries, a classic Wedge Salad with Homemade Blue Cheese Dressing, a simple arugula mix, or a tangy chopped Greek salad.
Veggies: Pair with roasted broccoli, garlic green beans, or try my Sesame Garlic Broccoli for something with a little extra kick.
Dips: Add a side of Cottage Cheese Ranch Dip, Cottage Cheese Buffalo Dip, or my Whole30 Ranch if you’re keeping it dairy-free. Marinara or creamy garlic yogurt dip work great too.
Dessert: Finish with Cottage Cheese Brownies, Greek yogurt with berries, or a square of dark chocolate.

Frequently asked questions

Does it taste like cottage cheese?

Not at all. The flavor is super mild, especially once it’s baked and topped with sauce and cheese.

Can I use almond or coconut flour instead of whole wheat?

You can try, but I don’t recommend swapping it without a tested recipe. These flours behave differently, so it’s best to follow instructions tailored to them.

Can I make the crust ahead of time?

Yes! You can prebake the crust and keep it in the fridge for up to 3 days, then just add toppings and bake when ready.

Will the crust hold together or fall apart?

It holds up really well once prebaked. No need to worry about it crumbling or falling apart when you slice.

What’s the secret to getting it crispy?

Make sure you bake the crust until golden before adding toppings. That first bake is what gives it a nice firm base.

A round high protein cottage cheese pizza with pepperoni and melted cheese on parchment paper, next to a pizza cutter and a pink cloth.

More cottage cheese recipes you will love

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