This cottage cheese pizza crust- made two ways - is perfect if you're looking to add healthy fats to your diet while boosting your protein intake.
I first came across this recipe on TikTok, back when it went viral. It was perfect timing, as I was trying to get my weight back on track by adding more protein to my diet.
Since then, I’ve been experimenting with all sorts of protein-rich recipes, and when I saw this one making the rounds on social media, I knew I had to try it.
Of course, I couldn’t resist making it slightly differently, to see what worked best for me. Don’t get me wrong, the original flour-based version is still great, but I just had to try making it without flour as well!
So we are going to be making two crusts; one with flour, and the other one without. The no-flour version also happens to be keto-friendly.
cottage cheese pizza crust without flour
Line a baking tray with parchment paper and preheat the oven to 375°F (190°C).
In a bowl, whisk together the cottage cheese, eggs, mozzarella cheese, oregano, and salt until well combined.
Transfer the mixture into a lined baking tray and bake for 20-25 minutes, until set.
Once baked, let the crust cool slightly for 5-10 minutes, flip it, then top it with pizza sauce, grated cheese and your favorite toppings.
Bake the pizza for 5 minutes or until the cheese has melted, garnish it, then serve.
cottage cheese pizza crust with flour
This version uses all-purpose flour instead of cheese. To make it all you need to do is combine cottage cheese, eggs, all-purpose flour, oregano, and salt.
Transfer the batter to a lined baking tray and bake in a 375°F (190°C) preheated oven for 20 minutes, or until set.
Next, allow the crust to cool, flip it, then top it with pizza sauce, cheese, and your favorite pizza toppings.
Bake until the cheese is melted to your liking. Garnish with some fresh basil, then serve.
Other great pizza cheeses
I used grated mozzarella cheese, but these other cheeses are also great for topping your pizza so feel free to use them if you like.
- Provolone.
- Cheddar.
- Parmesan – use it as a topping after baking.
- Gouda.
can I make the pizza crust in a baking tin?
I tested this recipe using both a baking sheet and a cake pan.
While the cake pan crust holds its shape better, mine turned out softer compared to the one baked on a baking sheet. It all comes down to preference, so don’t hesitate to use a cake pan if that’s what you prefer!
To make it in a cake pan, pour the batter into a greased 6-8 inch pan and bake for 20-25 minutes, or until set.
other recipes with cheese to try
📖 Recipe
Cottage Cheese Pizza Crust - Two Ways
Equipment
Ingredients
No Flour Crust
- ½ cup cottage cheese
- ½ cup grated mozzarella cheese plus ¼ cup for the topping
- 1-2 medium-sized eggs (see notes below)
- ½ teaspoon salt
- 1 teaspoon dried or fresh oregano
Crust With Flour
- ½ cup cottage cheese
- 4 tablespoon all-purpose flour
- 2 eggs
- 1 teaspoon oregano
- ½ tsp salt
Toppings
- ¾ cup pizza sauce
- ½ cup grated mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- For the no-flour crust: In a bowl, whisk together cottage cheese, mozzarella, eggs, salt, and oregano until well combined.For the flour-based crust: In a bowl, mix cottage cheese, flour, eggs, oregano, and salt to a smooth batter.
- Transfer the mixture into the prepared baking tray and bake for 20 -25 minutes, or until set.
- Let the pizza crust cool for 5-10 minutes then flip it.
- Spread pizza sauce, sprinkle grated mozzarella cheese, and add any toppings of choice on top.
- Bake for another 5 minutes, or until the cheese is melted to your liking.
- Once done, remove from the oven, slice and serve.
Notes
- You can make the no-flour crust with either one or two eggs, depending on your preference. The crust will still hold its shape.
- Nutritional information is based on the no-flour crust (single serving) and is an estimate, calculated using tools we use. Actual values may vary depending on the type and amount of pizza toppings used.
- Provolone.
- Cheddar.
- Parmesan – use it as a topping after baking.
- Gouda.
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