Servings 2 servings
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 1/4 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.
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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