Featured comment
Came out perfect and exactly like the photo!! My husband says it’s better than his favorite frozen pizza.
Tracy G
It Has No Business Being This Good.
So, I’ve made it 4x already this week.
I saw a video for a cottage cheese pizza crust from our friends at Fit Foodie Finds last week and I thought, hmm. Interesting. Maybe I should try that.
I am always a little suspicious about recipes based around cottage cheese, but HERE IS THE THING.
It’s ACTUALLY SO GOOD!
It is not one of these gimmicky cottage cheese moves. I mean, honestly, forget that there’s even cottage cheese in the crust. I mean, yay protein, but all I care about is that that crust is still somehow is light and airy and bready, but still gets a bit of a golden brown crisp out the outside? It’s a 20 minute miracle. Every time I am shocked and amazed.
I’ve tried some variations of this and I’ll put my thoughts into the notes of the recipe. But for now, just know: this is worth trying. You can find the Fit Foodie gals recipe here – I made it almost exactly the same as theirs! I just bake it a bit hotter, to get more crispy and browned. I also triple the amounts to make a thicker / bigger crust to feed our whole family of 4.
I had lots of people asking me about the details of my changes on Instagram, so here it is in writing for ya.
I hope you love it!
1
Blend The Cottage Cheese.
I like the cottage cheese to be nice and smooth for the dough. This is not necessary, but I think this gives you the best texture!
2
Form The Dough.
Mix up the dough and dump it on a surface. It will be thick and a little sticky, but you can use a bit of extra flour (1-3 tablespoons) to make it easier to work it into a ball, then spread into a pizza shape.
3
Drizzle Olive Oil.
Drizzle the pizza with a little bit of olive oil before baking.
4
Pre-Bake The Crust.
Bake the crust in the oven on its own before adding toppings. This will help it get a little crispy and hold up your toppings!
5
Add Your Toppings.
Add your sauce and your cheese (and any other toppings you’d like) and pop it back in to bake a little more.
6
Bake and Eat!
Bake until melty and crispy and devour! This is so good.
Pizza with Cottage Cheese Crust
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Description
Pizza with a 4-ingredient cottage cheese crust. That actually tastes good. What is happening.
Ingredients
This will yield a 12 inch pizza that feeds my family of 4 (2 adults, 2 small kids)!
For the crust:
- 1 1/2 cups cottage cheese
- 1 1/2 cups all purpose flour + 2-3 tablespoons for dusting
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1–2 tablespoons olive oil
For the pizza:
- 1/2 to 3/4 cup pizza sauce (I’ve just been using Rao’s marinara)
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat: Preheat the oven to 450 degrees and place a rack at the highest position, near the top.
- Prep Cottage Cheese: Blend the cottage cheese until smooth.
- Make Dough for Crust: Place blended cottage cheese in a bowl; mix with the flour, baking powder and salt until a dough starts to come together. It will start to get kind of shaggy, crumbly, and sticky – use your hands to really bring it together. I usually turn it out on the counter and give it a few squishes, coating with a bit of extra flour, to make it into a cohesive ball. (You can also use a food processor to mix all ingredients into a dough! Super easy.)
- Form The Crust: Place a sheet of parchment on a pizza pan or baking sheet. Place the dough on the parchment and dust the surface with flour – it will be sticky. Press into a circle that is about 12 inches in diameter. It is a pretty bready crust, so you want to make sure to press it wide enough that it doesn’t get entirely thick and soft. Pressing it thinner will get you a few more crispy bites.
- Prep The Crust: Rub the top of the crust with olive oil.
- Pre-Bake The Crust: Place in the oven; bake (no toppings) for 10 minutes. It will be slightly puffed and a little golden.
- Add Sauce and Cheese: Remove from oven. Spread with sauce and top with the two cheeses. Bake on that same top rack for another 5 minutes to melt the cheeses.
- Broil and Finish: Finally, broil for 2-3 minutes until the cheese and crust edges are deeply golden, like the picture. (My goal is always to get a few crisped bites around the edges.) I like to sprinkle the slices with red pepper flakes, drizzle with olive oil or hot honey, and dip into more sauce! It’s too good!
Notes
Technically you don’t need to blend the cottage cheese – it will work and the curds will melt if you just mix it all together without blending, but it gives the crust a more gummy texture. I use the Beast Mini Blender for blending the cottage cheese and it works so well. It gets the consistency nice and whipped and light, which I think yields a really amazing crust!
**Update as of 1/2/2026: These days I often use a food processor for the entire dough! I start by blending the cottage cheese, then add everything else and pulse for a minute to form a dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: easy pizza crust, cottage cheese recipe, cottage cheese pizza crust
Frequently Asked Questions About This Pizza
Yes, you could use Greek yogurt – I never have but the original recipe from Fit Foodie Finds recommends a number of options.
Yes, I would recommend it. When I tried it without blending it, it “turned out” fine but it was more gummy and I did not enjoy the texture as much. I think really blending / borderline whipping the cottage cheese works some air into the dough to make it pleasantly chewy and lighter.
I haven’t tried it but I would assume it will work!
Yes! Generally I find that less is more when it comes to pizza toppings, but it can for sure hold up to a few extras besides just the sauce and cheese.
I have a few options, and all of them are desserts that would pair nicely with this pizza! 🙂
– High-Protein Tiramisu
– Emergency Peach Cobbler
– Blueberry Pie Bowls
This yields a very sticky dough, so this won’t work in a pizza oven! Because of its stickiness, it should be baked on parchment paper, which should not be used in a pizza oven due to the high temps.
Yes, this can be made up to three days in advance.
I make this pizza weekly. My children like it, my husband likes it, and it comes together in 30 mins or less. Win win win!
How are you measuring the cottage cheese? Are you using traditional measuring cups? I’ve tried this type of recipe in the past and the dough was so sticky, which makes me think I’m not measuring it exactly right. Would love to know how much flour and cottage cheese to use in grams, if possible!
We measure with cups! But the moisture level in each brand of cottage cheese can differ. You can use a bit of extra flour (1-3 tablespoons) to make it easier to work it into a ball and less sticky, then spread into a pizza shape.
Made this last night using 00 pizza flour and I added 1 teaspoon of Italian seasoning into the crust ingredients. This was absolutely awesome and will definitely be on Friday night rotation. I made 2 pizzas too. Thank you so much!
The baking instructions are not right at all. I followed exactly and after cutting the pizza, the dough was not cooked through at all, ugh! I had put it back in the oven with the cheese and pepperoni already on it to bake til done.
Hi, can I use a pizza steel for this? Thinking I’ll place the parchment right on the hot steel. Please let me know as I’d like to make this Friday. Thank you.
Definitely!
The first time I made it using a baking sheet and I thought the crust was too soft in the middle. Since I don’t own a pizza steel I have since used a 10″ cast iron skillet which I preheat to 450° for 20 minutes – the size is perfect for one portion. The crust is so much more crispy throughout that way. And I cut a circle of parchemin paper with strips on each side so I can move the dough in and out easily. I also grate a thin layer of Parmegiano Reggiano which I gently press in the raw dough before cooking it. One trick: I find easier to shape the dough, which is extra sticky, with olive oil on my fingers.
It’s the perfect healthy pizza!!
We get the big cottage cheese tubs from Costco and are always sad when we don’t get through them in time before they go bad. Never again! This is a great way to use cottage cheese and make delicious pizza. Thanks for sharing the recipe!
First time baking with cottage cheese & I’m pleasantly surprised. I upped the baking time a little & it still turned out light and tender. Wow!
I made it once and now we have weekly. I can’t believe how good this crust is. And so easy! We added fresh basil/baby spinach and some peppers. So good! Thanks for sharing.❤️
Blown away by this pizza crust!! I’m on a fitness journey these days and missing pizza. I’ve tried other recipes I’ve seen on social media and the crust was too “bready” or would not hold its shape with toppings. This crust is perfect! Super crispy, easy to make and it’s delicious. You really don’t feel like you’re missing out and settling for less with this recipe. I’ll be adding it to my rotation of healthy cheat meals!
This was really tasty! Admittedly, I’m not usually a fan of pizza, but I loved how easy the crust was. Read through a lot of comments and the crust came out nice and crispy! Such an easy meal to prepare.
Thanks!!
Dough was sooo sticky! I found it easier to flatten into a disk once the olive oil was applied. Kind of like a foccacia. Taste was very good.
What about trying it with half AP and half whole wheat flour?
We haven’t tested that!
Not sure what I did wrong here – I followed the recipe with 2% cottage cheese and 1.5 cups of flour, but the dough came out runny. I would have needed twice the listed amount of flour to make it into a rollable dough. Help??
The first time I made this, I didn’t use enough salt, and overcooked both the pre and regular bake. Tonight, I added more salt, also added garlic and Italian seasoning to the dough, and cooked it for your recommended time, and, omg drooling it was so good!!!! Thank you
Took twice as long to cook. Totally stuck to the grease proof paper – barely edible
This was so easy to make and tasted delicious!! I used 1 to 1 gluten free flour and it worked great! This is now my go-to pizza crust. High-protein, cheaper and better than the store bought!
Outrageous! 10 stars! We turn your cottage cheese pizza crust into gluten-free pizza puffs. Measure with our heart and add italian seasoning, garlic powder, red pepper flakes, and chopped mozzarella cheese to the dough mixture. Then we pop them into our air fryer. Dip with marinara and ranch dip. It’s a weekly protein packed meal we have on repeat. They’re easy, healthy, and delicious. Our family no longer craves pizza. Most importantly we control the ingredients! Thank you for sharing your recipes. It’s a labor of love. Be well and blessed.
If you need to make in advance, should you put the raw dough in the fridge? Or bake the crust and then put that into the fridge?
I have made this many times night of and it is fantastic and quick! But I need it to be even quicker in a few nights.
I don’t know if I’m an idiot, but “the dough will be sticky” was the understatement of the century for me. Even with the “dusting” flour it was completely stuck to my hands and I ended up having to throw it away because it was as if I’d rubbed flour and Elmer’s glue all over my hands. More of the dough was on my hands than the parchment. I followed the instructions exactly – not sure what went wrong here but I will not be trying it again
I just made this tonight. OH MY GOODNESS! My kids took a bite and said it tasted and looked exactly like one of their favorite pizzas! Everybody was shocked. It was so delicious. And honestly, I was floored, you never know when you try a new recipe online. I did take mine and crisp the bottom up a bit on a cast-iron skillet and it was incredible. You would never know there was cottage cheese in it. I signed up and saved the recipe in my forever recipes. My plan is to even make some freezer pizzas with this. It is so quick and easy. I guess I’ll just have to figure out cook time from frozen?
This was a winner in our house! The blending is key, as the first time I tried cottage cheese, pizza dough crust without blending the texture was not the same. This was SO good, we topped ours with olives and ham. Only small setback was the cottage cheese was hard to blend in my vitamix so had to add a bit of olive oil and water to blend.
I’m absolutely in love with this recipe. It’s the first one that I have tried of yours and I am looking coward to starting new fresh ones.
I made a couple different cottage cheese pizza crust recipes tonight to compare them, and this was the clear winner! Mixed everything in my food processor. The texture actually resembles regular crust, it browns up so nicely at the edges, and it was sturdy enough to hold all my toppings. I’ll definitely be making this again!
This was so so so good, and ready so quickly! I didn’t partake the crust, and it was perfect in 13 mins. Didn’t use any olive oil, but sprinkled on some dry thyme and oregano on the sauce, then a wee bit of paprika on the cheese.