Cottage Cheese Pizza Recipe

A Cottage Cheese Pizza with melted cheese and pepperoni is cut into eight slices on parchment paper, with a pizza cutter nearby.

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.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Servings pizza crust

Calories 322

Protein 32

Ingredients

¾ cup cottage cheese (blended)
1 egg
⅓ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

Topping ideas

Sauce - Tomato pizza sauce, pesto, alfredo sauce, bbq sauce
Meat - Pepperoni, chicken, sausage, ham, bacon
Cheese - Mozzarella, cheddar, blue cheese, gouda, brie
Vegetables - Bell peppers, onions, caramelized onions, olives, fresh tomatoes, artichoke hearts, sun-dried tomatoes

Instructions

Preheat the oven to 450°F/230°C, and line a large baking sheet with parchment paper.
Add all of the ingredients to a medium sized bowl and mix together well.
¾ cup cottage cheese (blended), 1 egg, ⅓ cup whole wheat flour, ½ teaspoon baking powder, ½ teaspoon salt
Use a rubber spatula to spread the pizza crust batter in a circle on the parchment paper. Don't make it too thin, you shouldn't be able to see any paper through it.
Bake the crust for 13-15 minutes, until it's beginning to turn golden. Prepare your topping while it's baking.
Remove the pizza crust from the oven and add your toppings: sauce, then meat and vegetables, then cheese.
Place the pizza back in the oven and bake for 7-10 minutes, until the cheese has melted and is bubbly.
Allow it to cool for a few minutes, then slice and serve!

Notes

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.

Nutritional Information