This cottage cheese pizza crust is a total game changer. It’s super simple, only takes three ingredients, and gets crispy and golden without any flour or yeast.
If you’re trying to keep things high-protein or just want an easy crust alternative, this one’s for you. Plus, it holds toppings like a champ.
Why You’ll Love This Recipe
- No flour, no kneading, no rising
- High in protein, low in carbs
- Comes together in under 30 minutes
- You can make it in one bowl, no mess
- Tastes just as good as traditional crust (seriously!)
Servings and Time
- Servings: 2–3
- Cook Time: 25 minutes (5 min prep, 20 min bake)
🛒 What You’ll Need
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1 cup shredded mozzarella cheese
👩🍳 Pro Tips
- Blend your cottage cheese first if it’s chunky — this gives a smoother, more uniform crust.
- Drain any excess liquid from cottage cheese if it’s watery.
- Use full-fat mozzarella for the best crisp and flavor.
- Line your pan with parchment paper—this is non-negotiable for easy release!
- Spread the mixture evenly and thin for maximum crispness.
- Let it cool a few minutes before adding toppings to help it firm up.
🧰 Tools Required
- Mixing bowl
- Whisk or fork
- Silicone spatula
- Baking sheet
- Parchment paper
- Oven
- Blender or food processor (optional, for smoother cottage cheese)
🔁 Substitutions and Variations
- Swap mozzarella for shredded cheddar or an Italian blend.
- Use low-fat cottage cheese (but expect less crisp).
- Add dried herbs like oregano, basil, or garlic powder to the mix.
- Spice it up with chili flakes or a pinch of cayenne.
- Make mini crusts for personalized pizzas!
⏳ Make-Ahead Tips
Bake the crust ahead, cool it completely, and refrigerate for up to 3 days. Reheat at 400°F for a few minutes before topping to get it crispy again.
👩🍳 How to Make Cottage Cheese Pizza Crust
Step 1: Blend Cottage Cheese
Blend 1 cup of cottage cheese until smooth in a food processor or blender.
Step 2: Add Blended Cottage Cheese and Eggs to Mixing Bowl
Pour the smooth cottage cheese into a mixing bowl. Crack in 2 large eggs. Whisk until fully combined.
Step 3: Mix in Shredded Mozzarella
Add 1 cup shredded mozzarella to the bowl. Stir until everything is evenly combined.
Step 4: Spread Mixture on Parchment Paper
Line a baking sheet with parchment. Pour the mixture in the center and spread it into a 10-inch round, about ¼ inch thick.
Step 5: Bake the Crust
Bake at 400°F (200°C) for 20 minutes or until the crust is golden and crisp around the edges.
Step 6: Cool Slightly & Top
Let the crust cool for 3–5 minutes to firm up. Then top with pizza sauce, cheese, or your favorite toppings. Return to the oven to melt cheese if needed.
🧊 Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in oven or toaster oven at 375°F to crisp back up.
- Freeze: Yes! Fully bake the crust, cool it, then freeze. Reheat directly from frozen in the oven.
🧠 Why This Recipe Works (Quick Kitchen Science)
The proteins in cottage cheese and eggs bind and solidify when baked, creating a firm, crust-like structure. Shredded mozzarella melts into the mix, adding stretch, chew, and crisp edges. The result is surprisingly sturdy without any flour or grain.
⚠️ Common Mistakes to Avoid
- Using watery cottage cheese: It leads to soggy crust.
- Not spreading evenly: A thick middle = undercooked.
- Skipping parchment paper: This crust sticks without it.
- Underbaking: The crust needs golden brown edges to hold together.
🥗 What to Serve With
- Fresh green salad with balsamic dressing
- Oven-roasted veggies (zucchini, mushrooms, peppers)
- Marinara or garlic dip for the crust edges
- Lemon iced tea or a sparkling water with lime
❓ FAQ
Can I freeze the crust?
Yes! Fully bake it, cool completely, wrap tightly, and freeze. Reheat in oven to crisp.
Does it taste like cottage cheese?
Not at all. The flavor bakes out—it tastes more like cheesy flatbread.
Can I double the recipe?
Absolutely. Just use two baking sheets so it cooks evenly.
🥰 Final Thoughts
This cottage cheese pizza crust is one of those recipes you’ll want to make again and again. It’s fast, protein-packed, and customizable with your favorite toppings. Plus, no dough stress! Try it once and I promise it’ll earn a spot in your weekly dinner rotation.