This cottage cheese pizza crust is a high-protein, no-yeast crust that’s soft, chewy, crispy and downright delicious! Made with 4 simple ingredients, this dough is the ultimate base for all your favorite pizza toppings.
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Crispy, Chewy and Packed with Protein
Cottage cheese is having a moment, and I am absolutely here for it! Not only does it add moisture and richness to baked goods, but it also packs a powerful protein punch. I’ve been sneaking it into everything from fruit smoothies to pizza dip for years, so naturally, it was only a matter of time before it made its way into my pizza crust.
That’s right—this cottage cheese pizza crust is not your average dough. It’s soft, slightly chewy and loaded with protein (37g per serving!), thanks to blended cottage cheese. But don’t let the health factor fool you—this crust bakes up golden brown with crisp edges and is sturdy enough to hold all your favorite pizza toppings. I have to say, I might even love this crust more than traditional pizza dough!
Whether you’re looking for a high-protein pizza crust or just a fun new way to shake up pizza night, this recipe delivers. Best of all? It comes together in minutes—no yeast, no rising time, just mix, roll and bake!
The base of this cottage cheese pizza dough comes together with just four simple ingredients:
- Cottage cheese: I used full-fat, but low-fat works too. And since we’ll be blending the cottage cheese, it doesn’t matter if it’s large or small-curd.
- All-purpose flour: I kept things simple with trusty all-purpose flour since most of us have it stocked in our pantry.
- Baking powder: Helps the dough rise while baking, making the crust lighter and fluffier.
- Olive oil: Brushing a little olive oil on the pizza dough before baking helps prevent it from burning and creates a crispy, flavorful crust.
- Seasonings: I kept it classic with just a touch of salt, but feel free to add a pinch of garlic powder or Italian seasoning for extra flavor.
- Toppings: This crust holds up to anything from pepperoni to roasted veggies, and of course, plenty of mozzarella (the best cheese for pizza!) for that perfect stretchy cheese pull. And if you have 10 extra minutes, whip up my homemade marinara sauce for a perfectly tangy base.
See the recipe card for full information on ingredients and quantities.
- Blend the cottage cheese until smooth. If you’re using a small-curd cottage cheese, you can skip this step, but note that your crust might be a bit gummy.
- Form the dough. Add the blended cottage cheese to a bowl and stir in the flour, baking powder and ¼ teaspoon salt. Mix just until a shaggy dough forms.
- Knead the dough. Lightly flour your work surface, then knead the dough 5 or 6 times just until smooth.
- Roll it out. The thinner you roll out your pizza dough, the crispier it will be, while a thicker dough will be chewier. I roll mine to about ½ inch thick for a nice balance of chewy and crisp.
- Brush with olive oil. This helps it develop a golden-brown color and a crisper texture as it bakes.
- Pre-bake the crust. Partially baking the crust ensures it’s sturdy enough to hold all your toppings and helps prevent a soggy bottom.
- Add your pizza sauce. I use the back of a spoon to spread it evenly over the crust, leaving a little border for those perfect crispy edges.
- Add your toppings. Sprinkle on the cheese and any other toppings you love, then return it to the oven and bake until golden and bubbly.
Kelly’s Note: To get a bit of browning on the cheese, pop the pizza under the broiler for 1 to 2 minutes, but watch it carefully so it doesn’t burn!
Storage and Freezing Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for best results.
- To freeze: Wrap the dough tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before rolling out.
Frequently Asked Questions
Yes! A 1:1 gluten-free flour, such as Cup4Cup, should work as a direct swap for regular flour. Keep in mind that the texture may be slightly different, so you may need to adjust the kneading time or add a little extra flour if the dough feels too sticky.
Almond flour doesn’t contain gluten, so it won’t provide the same structure and elasticity needed for a sturdy pizza crust. If you’d like a lower-carb option, you can try using a blend of almond flour and coconut flour (typically a 3:1 ratio of almond flour to coconut flour) along with an egg to help bind the dough. Note: I haven’t tried this so I can’t guarantee what the results will be!
If you try this recipe, be sure to leave a comment and let me know how it turned out. Happy pizza-making! 🍕
Ingredients
- 1 cup cottage cheese
- 1 cup all-purpose flour, plus more for rolling out the dough
- 1 teaspoon baking powder
- 1 1/2 Tablespoons olive oil
- 1/2 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Pizza toppings of choice
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add the cottage cheese to the bowl of a food processor or blender and blend until smooth. Transfer the cottage cheese to a medium bowl then stir in the flour, baking powder and ¼ teaspoon kosher salt. Mix just until combined. (The dough will be shaggy.)
- Lightly flour your work surface then turn out the dough and knead it 5 or 6 times just until smooth. Using a rolling pin, roll it out until the crust is about 11 inches in diameter and about 1/2-inch-thick. Transfer the crust to the baking sheet and brush it lightly with the olive oil then bake it for 8 minutes.
- Remove the crust from the oven then spread on the marinara sauce, leaving a 1/2-inch border around the edges. Sprinkle on the cheese, plus any toppings, then return the pizza to the oven and bake until the edges are golden brown, an additional 8 to 10 minutes. (See Kelly's Note)
- Remove the pizza from the oven and let it cool slightly before slicing and serving.
Kelly’s Notes
- To get a bit of browning on the cheese, pop the pizza under the broiler for 1 to 2 minutes, but watch it carefully so it doesn’t burn!
- Gluten-free: A 1:1 gluten-free flour, such as Cup4Cup, should work as a direct swap for regular flour. Keep in mind that the texture may be slightly different, so you may need to adjust the kneading time or add a little extra flour if the dough feels too sticky.
- To freeze: Wrap the dough tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before rolling out.
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OK I’m hooked! I was skeptical this would be any good and WOW! I am officially ditching my other recipe and only make this pizza dough from now on. Highly recommend!
So glad you enjoyed the recipe, Sarah! I felt the same way :)
Looks easy enough can’t wait to try
I hope you enjoy it, Joanne!
Best pizza dough recipe I’ve ever made!!! My kids had no clue all the protein they were eating. Major mom win! Going on the weekly rotation. Now we can have pizza any night of the week. So, so easy!!
So thrilled you all enjoyed the recipe, Amanda!
Would bread flour work instead of all purpose ? Or whole wheat flour ?
Can’t wait to try it !
Hi there! Bread flour should work, although it does have a slightly higher protein content than all-purpose flour. Let me know if you try it!
I am wondering if this pizza dough could be made in a bread machine
Hi Michelle! That should work. Keep me posted if you try it!
Could almond flour be used to make this Keto?
Hi there! I haven’t tried this recipe with almond flour, but I do know it works with gluten-free flour. If you try it with almond flour, you may just need to add a bit more moisture (ie. water) to make the dough cohesive. Please keep me posted if you try it so we can share with others!
WOW! You were so right, this is chewy yet crispy and really delicious! I topped my pizza with pepperoni and black olives. Ditching my usual pizza crust recipe for this one from now on!
I’m so thrilled you enjoyed the pizza dough, James!
yummy but how is this different than using greek yogurt (one less step since no processor required) ?
It’s just a different protein option for those that maybe don’t like yogurt!
Would plain non fat Greek yogurt work instead of cottage Cheese? Would you use the same amount? Same process except don’t need blender?
Absolutely! You can use the same amount and same technique. Enjoy!