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My Cottage Cheese Pizza is So Good!
This Cottage Cheese Pizza crust has 21 grams of protein per serving (that’s before adding the cheese and toppings!). You only technically need self-rising flour and cottage cheese to make the crust, but I honestly rarely use self-rising flour, so I created this recipe using all-purpose flour salt, and baking powder.
Plus, my kids had no idea there was cottage cheese in the pizza dough, and you really can’t taste it. It just helps to add moisture, a little fat, and a great taste. Once you have the base, you can roll it out into a personal pizza, divide it into mini pizzas, and add your favorite toppings. I hope you love it!
Cottage Cheese Pizza Crust Ingredients
- Flour: I use all-purpose flour for the recipe to make it easy. You can also use bread flour which has more protein and gives it a more chewy texture which is great for pizza. You can also use self-rising flour! In that case, skip the salt and baking powder since they are already included in self-rising flour.
- Baking powder & salt: These help the flour rise and give it flavor. If you’re using self-rising flour, you can leave out the baking powder and salt. Make sure your baking powder is aluminum-free, if possible, to avoid any off-metallic taste.
- Cottage cheese: Use the full fat cottage cheese for the best texture and consistency. If you notice your cottage cheese has pools of water in it, you can dab them dry or strain it.
Topping Ideas
- Veggie Pizza: Top with thinly sliced bell peppers, red onions, mushrooms, and black olives. I like to sprinkle a little extra mozzarella on top for good measure.
- Margherita Style: Keep it simple with fresh tomato slices, a few torn basil leaves, and a drizzle of olive oil after baking.
- Mediterranean-Inspired: Add crumbled feta, kalamata olives, spinach, and artichoke hearts. A sprinkle of dried oregano pulls it all together.
- White Pizza: Skip the red sauce and use a garlic olive oil base instead. Add mozzarella, spoonfuls of ricotta (or more cottage cheese), and finish with sautéed mushrooms or cooked broccoli.
- Spicy Veggie: Top with pickled jalapeños, sliced red onion, and thinly sliced cherry tomatoes. I usually finish it with red pepper flakes after baking for a little extra heat.
- BBQ Chickpea: Toss canned chickpeas in your favorite BBQ sauce, then spread over the cheese. Add thinly sliced red onion and fresh cilantro after baking.
How to Make Cottage Cheese Pizza
Recipe Tips
- Drain excess moisture if needed. Cottage cheese has a lot of liquid, which can make the dough sticky. You can strain it with a fine-mesh sieve or pat it with a paper towel before mixing if you notice pools of liquid in your cottage cheese. Or you can add more flour if needed.
- Blend for smoothness. If you prefer a smoother texture, blend the cottage cheese before adding it to the flour. Otherwise, small curds will remain in the dough, which can be fine for texture.
- Roll or press it thin. Even though the dough looks like pizza dough, it doesn’t stretch like traditional pizza dough. Use a rolling pin or your hands to press it into shape. If it’s sticky, dust it lightly with flour.
- Don’t skip the pre-bake. For a crispier crust, bake the dough on its own before adding toppings. Then you can return it to the oven to finish baking with whatever toppings you want.
More Cottage Cheese Dinner Recipes:
- Macaroni and Cottage Cheese
- Cottage Cheese Alfredo Pasta
- Cottage Cheese Tomato Pasta
- Lasagna with Cottage Cheese
If you try this Cottage Cheese Pizza recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cottage Cheese Pizza Recipe
This easy cottage cheese pizza dough is made with cottage cheese, flour, salt & baking powder! It's soft, chewy and has 21g of protein per serving.
Ingredients
- 1 ½ cup all-purpose flour plus more for as needed
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup full-fat cottage cheese
- ½ cup pizza sauce
- ½ cup shredded mozzarella
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt. Add the cottage cheese and mix together with a wooden spoon until all the ingredients are well combined.
- Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.
- Use a rolling pin to flatten out the pizza dough into a round shape about 9 inches wide. Bake for 5 minutes.
- Remove the crust from the oven and carefully add the pizza sauce, mozzarella cheese and any other toppings. Continue baking until the crust is lightly browned and the cheese has melted, 5 to 7 more minutes.
- Let cool slightly, then cut into 6 slices.
Equipment
Notes
Nutrition information: It includes the sauce and cheese but no other toppings.
Storage: Store any leftover pizza in an airtight container in the fridge for up to 4 days. To reheat it, just pop it in the oven at 400°F for 5 minutes.
Nutrition
Serving: 3slices, Calories: 544kcal, Carbohydrates: 80g, Protein: 28g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 40mg, Sodium: 1407mg, Potassium: 413mg, Fiber: 3g, Sugar: 6g, Vitamin A: 603IU, Vitamin C: 4mg, Calcium: 428mg, Iron: 5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Course: Entree
I could kiss you for this recipe! I use Bob Red Mill’s gluten-free all purpose flour for this recipe. I have eaten every gluten-free crust there is to eat, and this is by far the best one I’ve ever had. The pizza actually could bend and was soft. This is such a game-changer. Thank you so much!
Wow, so happy you loved it!! Thank you so much for your kind words, Candi!
I made this for my toddler and she approved!
It’s so good
Yay, so happy she liked it!! Thank you!
Will this recipe work with gluten-free flour?
Yes, I think a 1:1 ratio gluten-free all-purpose flour would work well with this recipe. Please let me know how it turns out!
I have self-rising flour, would I use the same amount as in the recipe?
Yes! That works and it’s easier! You can use the same amount of flour and skip the baking powder and salt.