Cottage Cheese Pizza Crust

Jump to Recipe ▼
Reader Rating
Total Time 17 minutes
Servings 2 servings

This post may contain affiliate links. See my disclosure policy.

This cottage cheese pizza crust needs two ingredients to make and yields the most crispy, chewy crust ever. It has no yeast and is perfect for an easy homemade pizza.

cottage cheese pizza crust topped with mozzarella and pepperoni slices.

My family regularly enjoys homemade pizza nights, thanks to my Greek yogurt dough. After plenty of testing (and eating FAR too many pizzas!), I found that swapping yogurt for blended cottage cheese amps up the protein and gives the dough a crispier finish. This version is just as easy to make and needs only two simple ingredients.

The crust is crispy and chewy and has no cottage cheese flavor. There’s also no yeast, so you’ll have it on the table in under 20 minutes.

If you want more healthy pizza recipes, try my low calorie pizza, protein pizza, cloud bread pizza, cauliflower pizza crust, and keto pizza next.

Table of Contents
  1. Key Ingredients
  2. How to make cottage cheese pizza crust
  3. Arman’s recipe tips
  4. Storage instructions
  5. Frequently asked questions
  6. Cottage Cheese Pizza Crust (Recipe Card)
  7. More savory ways to use cottage cheese

What readers are saying

★★★★★“Arman, I just made the pizza crust with cottage cheese and am floored at how much it tastes like a regular pizza!!!! Going to make it again!” – Elaine

★★★★★“This is so delicious and I can totally fit it into my macros.” – Justin from Facebook

Key Ingredients

  • Cottage cheese. I like whipped cottage cheese because it blends seamlessly into the dough. You can use standard cottage cheese, but I recommend blending it first. Also, I prefer using full-fat cottage cheese for a fluffier dough, but low-fat and non-fat varieties are fine.
  • Self-rising flour. A simple mix of all-purpose flour, salt, and baking powder. Skip the expensive store-bought kind and use my homemade self-rising flour.
  • Olive oil. Optional, but I like to brush the exterior of the base with some oil for that gorgeous, golden, and crisp crust.

How to make cottage cheese pizza crust

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

whipped cottage cheese and self rising flour in a mixing bowl.

Step 1- Make the dough. In a large bowl, add the whipped cottage cheese and flour and mix until a smooth dough remains.

rolled out pizza dough on a floured surface with a rolling pin on the side.

Step 2- Shape. Transfer the dough onto a lightly floured surface and shape into a large, thin circle, around 12 inches wide.

unbaked pizza dough with tomato sauce, pepperoni, and mozzarella cheese on top.

Step 3- Add toppings. Transfer the pizza crust onto a lined sheet or pizza stone and brush oil around the edges. Add toppings.

baked cottage cheese pizza on a baking sheet.

Step 4- Bake the pizza for 15 minutes or until the crust is golden and the toppings have melted.

Arman’s recipe tips

  • If you prefer a crispy crust, roll it out as thin as possible. In my testing, this gave me the closest result to a traditional thin-crust pizza.
  • If you prefer a thick crust, use your thumb to press up the sides of the pizza dough (kind of like a shallow well). This will puff up during the cooking process, yielding a fluffier, thicker crust.
  • To combat sticky dough, add extra flour until the mixture is smooth and pliable. If the dough is too dry, I like to add a little extra whipped cottage cheese or a few spoons of water.

Storage instructions

To store: Leftovers can be stored in the fridge for up to three days.

cottage cheese pizza with pepperoni and cheese.

Frequently asked questions

Can I freeze cottage cheese pizza dough?

Yes, you can freeze the raw dough wrapped tightly in plastic wrap for up to 2 months. Thaw it overnight in the fridge, then roll it out and bake as usual.

Can I freeze baked pizza?

Yes, you can. Once it’s cooled, wrap it in plastic and keep it refrigerated for up to two months.

Can I use regular cottage cheese?

Yes, regular cottage cheese works just fine. Just blend it until smooth to avoid lumps in the dough.

Can I make this gluten-free?

Yes, I have made this very crust using gluten-free all-purpose flour, and it worked well. You will need a bit of extra cottage cheese to make up for the stickier dough. I had success with Bob’s Red Mill, so I cannot vouch for other brands.

✅ Nutrition reviewed

Since this pizza crust discusses macronutrients and health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

cottage cheese pizza crust recipe.

Cottage Cheese Pizza Crust

5 from 13 votes
This 2-ingredient cottage cheese pizza crust is chewy, crispy, and perfect for an easy homemade pizza dinner. Watch the video below to see how I make it in my kitchen!
Servings: 2 servings
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line a large pizza stone or baking sheet with parchment paper.
  • In a mixing bowl, add the self rising flour and whipped cottage cheese and mix until a smooth dough remains. If the dough is too thick, add a little water to thin out. If the dough is too thin, add a pinch of flour.
  • Transfer the dough onto a lightly floured surface and roll the dough out into a circular shape, approximately 12-inches wide.
  • Place the pizza dough onto the lined sheet. Brush olive oil around the edges, and add pizza sauce and toppings of choice.
  • Bake the pizza for 15 minutes, or until the crust is golden and the cheese melts.
  • Remove the pizza from the oven, slice it, and serve.

Notes

  • Serving size: One serving is 1/2 of the pizza. 
  • Nutritional information: Calculated for the dough only. Toppings will increase the calories and macronutrients. 
  • Whipped cottage cheese: Whip your own cottage cheese by adding it to a blender and blending until smooth. I prefer full-fat cottage cheese, but low-fat or non-fat cottage cheese also works.
  • Leftovers: Leftover pizza will keep in the fridge for up to three days. 

Nutrition

Serving: 1servingCalories: 275kcalCarbohydrates: 46gProtein: 32gFat: 1gSodium: 211mgPotassium: 132mgFiber: 1gSugar: 1gVitamin A: 6IUCalcium: 57mgIron: 1mgNET CARBS: 45g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More savory ways to use cottage cheese

Arman Liew

I’m a two time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 13 votes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Does the pizza stone have to be lined with parchment or can i just use cornmeal on the stone to keep it from sticking? Also, can I increase the baking temperature to 425 like a typical pizza on a stone? Thanks.

    1. Yes absolutely- Sorry I didn’t include that information as not too many people own one! We use a pizza stone and dust it with cornmeal or a tiny bit of flour. I found cooking it at 200C/400F to be fine, but feel free to make it hotter if that is what you prefer!

    1. Yes! I do it all the time- I like to freeze the un-baked and shaped crust. You need to make sure it’s completely covered though!

      1. 5 stars
        Dear Arman, I made this pizza tonight and it’s an understatement to say that I’m delighted. Best pizza ever. My opinion is shared by my husband and son. Thank you very much for this wonderful recipe and it will be added to my favorites and I will make this pizza many more times! Thanks again!

  2. 5 stars
    Arman, I just made the pizza crust with cottage cheese and am floored at how much it tastes like a regular pizza!!!! Going to make it again!

    1. 5 stars
      Hi Arman, thanks for the recipe, I look forward to trying it. I have a question about tablespoon measurement. In Australia it’s 20 ml and the US 15 ml. What are you using here? Thanks, Patrick