Cottage Cheese Pizza Crust
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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.
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.
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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.
Step 1- Make the dough. In a large bowl, add the whipped cottage cheese and flour and mix until a smooth dough remains.
Step 2- Shape. Transfer the dough onto a lightly floured surface and shape into a large, thin circle, around 12 inches wide.
Step 3- Add toppings. Transfer the pizza crust onto a lined sheet or pizza stone and brush oil around the edges. Add toppings.
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.
Frequently asked questions
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.
Yes, you can. Once it’s cooled, wrap it in plastic and keep it refrigerated for up to two months.
Yes, regular cottage cheese works just fine. Just blend it until smooth to avoid lumps in the dough.
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
Video
Ingredients
- 1 3/4 cup self rising flour
- 1 cup whipped cottage cheese * See notes
- 1 teaspoon olive oil optional, for brushing
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.
Where we live, self rising flour doesn’t exist. What ratio of wheat flour and baking powder would I need to use? Or could I also use spelt flour?
Hi Grabriele- follow my tutorial for homemade self rising flour– it’s very simple 🙂 I haven’t tried with spelt flour, but you’re welcome to experiment and see 🙂
Can you use almond flour to make this cottage cheese pizza crust?
Hi Madonna- yes, you can! I recently tested this out and it worked a treat! 🙂
Do you think this would work with whole wheat flour?
I tried this today because it looked so easy and I had everything on hand. It’s fantastic and tasty.
Thanks for the feedback, William!