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Learn how to make a Cottage Cheese Pizza Crust recipe! It’s high protein, easy to make, and honestly tastes just as good as traditional pizza dough!
I know what you’re thinking…
…enough with the cottage cheese everything, already!
But, hear me out…
…cottage cheese pizza crust is on the list of top two best thing I’ve made with cottage cheese.
And I’ve made a LOT of things. If I had to short list it, it would be this pizza dough and then my cottage cheese protein pancakes.
But like, the egg bites are really good too, and so are the high protein sweet potato bowls, but I digress.
My cottage cheese pizza has count ’em.. 1…2…3…4…5 simple ingredients.
And of course, all purpose flour, baking powder, and salt make up the majority of them. One thing that I like to use is nutritional yeast in my pizza crust recipe. It adds the most delicious nutty, cheesy and savory flavor. Though it is optional, I find that it makes the crust perfect golden brown and really enhances the cheesy flavor.
Trust me when I say this, your whole family – including the kids is going to love this recipe. The crust has such a nice texture, with a good snap and the nutritional yeast gives it a deliciously cheesy flavor. Just top with your favorite pizza toppings and watch them run to the table.
Ingredients for cottage cheese pizza crust… and pizza
- Cottage cheese: I use and suggest low fat cottage cheese for this recipe. We’ll blend the cottage cheese mixture in a food processor first. Then continue to make the pizza dough directly in the food processor.
- All-purpose flour: the base of our cottage cheese pizza crust.
- Nutritional Yeast: adds a deliciously cheesy flavor tot he pizza crust.
- Kosher Salt: we’ll use this sparingly as cottage cheese naturally is higher in sodium.
- Baking Powder: you’ll need a couple teaspoons of baking powder for this recipe. This gives the crust a gentle lift.
- Pizza sauce: you’ll need a cup pizza sauce or maybe a little more if you like your pizza saucier. My pizza sauce recipe contains ingredients like oregano, Italian seasoning and gives the sauce plenty of pizzeria-style flavor.
- Favorite Toppings: I know I’ll probably sound like a toddler, but currently my favorite pizza is the simplest one of them all – just cheese. Occasionally, I like a little pepperoni too. But what I’m trying to say is, keep the toppings light. I typically suggest avoiding or sparingly using veggies with a high water content in pizza recipes! If you must use mushrooms, onions, and peppers slice them super thin and only use a handful. Fresh basil is always a good idea to finish this with.
- Shredded cheese: you want to use a cheese that works well for melting, I like whole milk mozzarella cheese, but you could also use provolone or something similar.
Recipe Tips
- No food processor? Don’t worry, you can still make this recipe. Simply blend the cottage cheese in a blender until you have a smooth batter-like consistency. Then pour it into large bowl, and add the remaining crust ingredients. Stir to combine and then knead the dough to help bring it together. Follow the directions on the recipe card as usual prepare the pizza.
- Heads up… I haven’t tested this recipe with greek yogurt so I’m not sure if that would make a good substitute. I do have a killer greek yogurt naan recipe though, and you could certainly make naan pizza with those!
- Pizza Oven. Though I love my pizza oven, I don’t suggest using it for this recipe. The pizza oven gets very hot and will burn the cottage cheese crust before it has a chance toasting the center. The oven works best for this recipe.
If you like this recipe you might also like:
Cottage Cheese Pizza Crust
Ingredients
- 1 (16-ounce) container low fat cottage cheese (approx 2 cups)
- 2 cups all-purpose flour, plus more (265 grams)
- 2 tablespoons nutritional yeast optional
- ¾ teaspoon kosher salt
- 2 teaspoons baking powder
- Olive oil for drizzling
- 1 cup prepared pizza sauce or more
- 3 cups shredded mozzarella cheese preferably whole milk
- other toppings as desired
- House Salad for serving
Instructions
- PREP: Preheat the oven to 425ºF, placing a rack in the center of the oven.
- BLEND: In the bowl of a food processor, blend the cottage cheese until smooth. You can also do this in a blender and then transfer to a bowl and mix with the other ingredients. With the food processor, you can make the dough entirely in it.1 (16-ounce) container low fat cottage cheese
- DOUGH: Add the nutritional yeast, kosher salt, baking powder, and the flour. Cover and pulse the food processor until the ingredients are combined and the dough is somewhat combined, but shaggy.2 cups all-purpose flour, plus more, 2 tablespoons nutritional yeast, ¾ teaspoon kosher salt, 2 teaspoons baking powder
- KNEAD: Lightly flour your work surface and turn the dough out. Knead to help it come together; about 3-5 times. If it’s super sticky, add 1 tablespoon of flour at a time until it comes together, without being so tacky. You can add up to 4 tablespoons.
- DOUGH: Roll the dough into a 15×11 inch rectangle directly on a sheet of parchment paper, it should be roughly ¼-inch in thickness. Transfer the parchment to a sheet pan to the baking sheet. Allow the crust to rest for 5-10 minutes.
- BLIND BAKE: Drizzle with a little olive oil. Blind bake the crust for 11-13 minutes or until lightly golden.Olive oil
- PIZZA: Remove the pizza crust from the oven and dollop the pizza sauce on the baked crust. Spread it out and sprinkle with cheese and other desired toppings. Bake the prepared pizza for 8-11 minutes or until the cheese melts and is golden and bubbly.1 cup prepared pizza sauce, 3 cups shredded mozzarella cheese
- SERVE: Let the pizza cool for a few minutes before you slice it. Serve with a house salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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