Cottage cheese pizza crust has become our family’s weeknight miracle, and I’ll be honest, I didn’t plan on falling in love with it. This easy, high protein recipe bakes into a crust that’s golden at the edges, soft in the center, and perfectly sturdy for all your favorite toppings. You get all the comfort of homemade pizza without the carbs, and you’ll be surprised how simple it is to make a truly great cottage cheese pizza crust from scratch.
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Easy Cottage Cheese Pizza Crust (High-Protein & Low-Carb)
- Total Time: 40 minutes
- Yield: 1 pizza crust (6 slices) 1x
Description
A tender and golden high-protein, low-carb cottage cheese pizza crust that is surprisingly simple. This protein-packed base comes together fast, perfect for any pizza night!
Ingredients
1 cup full-fat cottage cheese (small curds)
1 large egg
1/3 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano
Pinch of salt
Optional: 1 tbsp grated Parmigiano-Reggiano
Optional: Olive oil for brushing
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Drain the cottage cheese slightly using a clean towel to remove excess moisture.
3. In a mixing bowl, combine cottage cheese, egg, flour, garlic powder, onion powder, oregano, salt, and any optional ingredients.
4. Mix gently until a thick, spreadable batter forms.
5. Scoop the mixture onto the prepared baking sheet and press into a round or oval crust using wet hands or a spoon.
6. Bake the crust alone for 20-22 minutes, until set and lightly golden at the edges.
7. Remove from oven, add toppings, and return to bake another 8-10 minutes.
8. Let cool slightly before slicing and serving.
Notes
Drain the cottage cheese for the best texture; a clean towel works better than paper towels.
Don’t overload the crust with toppings; keep it simple so the crust holds up.
Brush the edges with olive oil before baking for a crispier edge.
Wrap leftovers in foil and reheat in a skillet the next morning. Add an egg on top if you’re feeling fancy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of crust)
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 35mg
Keywords: cottage cheese pizza crust, low carb pizza, easy homemade pizza
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Pizza Crust
- High in Protein, Low in Carbs: This crust is naturally high in protein and a great low-carb alternative to traditional pizza. You can enjoy a slice (or two!) without the guilt.
- Quick and Easy: With a handful of simple ingredients and no yeast required, this recipe is perfect for busy weeknights when you need something warm and homemade, fast.
- Surprisingly Delicious & Sturdy: It bakes into a tender, golden crust that is crispy on the bottom and firm enough to hold your favorite toppings.
Dietary Friendly: The crust is a wonderful option for those looking for a gluten-free or keto-friendly pizza base (see notes for modifications).
Ingredients You’ll Need to make this cottage cheese pizza crust
This recipe relies on a few simple ingredients. What you need is trust in your hands, in your ingredients, in the process.
- Full-Fat Cottage Cheese: This is the star. One cup of full-fat, small-curd cottage cheese gives the best texture and flavor. The fat solids help bind the crust and keep it moist.
- Large Egg: A single large egg helps hold everything together.
- All-Purpose Flour: Just a little bit gives the crust structure so it holds up to your toppings.
Seasonings: You will need garlic powder, onion powder, dried oregano, and a pinch of salt. These give the crust that savory, classic Italian flavor that makes the kitchen smell like home.
How to Make Cottage Cheese Pizza Crust (Step-by-Step)
This simple process comes together in just a few stages. You don’t need a fancy mixer or a wood-fired oven.
1. Prepare Your Ingredients
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Now, for the most important secret: drain the cottage cheese. Wrap it in a clean kitchen towel and give it one good, gentle squeeze to remove any excess moisture. This step changes everything.
2. Mix the Batter
In a mixing bowl, combine the drained cottage cheese, egg, flour, and all your seasonings. Use a spoon or spatula to mix gently, like you’re tucking a baby in for a nap. You want a thick, spreadable batter.
3. Shape the Crust
Scoop the mixture onto your prepared baking sheet. Using wet hands or the back of a spoon, press the batter into a round or oval shape. Not dry, or it sticks. No rolling pin, no measuring. Just shape it how you feel a little thicker on the edges, so it hugs the toppings later.
4. Bake the Crust
Before anything goes on top, bake it. Please. The cottage cheese pizza crust needs that first bake for 20-22 minutes to firm up. You’ll know it’s ready when it is set and the edges are lightly golden.
5. Add Toppings and Finish Baking
Remove the crust from the oven and let it sit for a minute. Now you can dress it. Add your pizza sauce, cheese, and other favorite toppings. Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly. Let it cool slightly, then watch it disappear.
Recipe Variations
For a Sturdier Crust (With Flour)
For a tender crust that is golden at the edges, soft in the center, and perfectly sturdy for all your toppings, follow the main recipe below. The small amount of all-purpose flour gives the crust the structure it needs to hold up
For a Keto & Gluten-Free Crust (Flourless)
You can make a delicious keto and gluten-free version by simply omitting the flour. The texture will be softer and more moist, but it still works wonderfully. Just be mindful to keep your toppings light
Nonna’s Secrets for the Perfect Crust
- Go Light on Toppings: This isn’t a deep dish. The crust is tender and light. A little sauce, a bit of mozzarella, maybe a few olives or mushrooms that’s enough. Let the crust speak for itself.
- Keto or Flourless Version: For a low-carb or gluten-free cottage cheese pizza crust, you can make it without the flour. The texture will be softer and more moist, but it does work. I’ve tried it.
- Add Fresh Herbs: If you have them, a few fresh herbs like chopped basil or rosemary stirred into the batter can make a big difference.
Storage and Reheating Instructions
Store any leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. For the best results when reheating, warm the slices in a skillet the next morning. For a fancy touch, you can even add an egg on top
Frequently Asked Questions
Should I drain the cottage cheese
Yes, absolutely. For the best texture, it is very important to drain the cottage cheese slightly to remove excess moisture. A clean kitchen towel works better for this than paper towels
What is the healthiest crust for pizza?
I don’t go counting carbs and all that, but this cottage cheese pizza crust? It sits light. No heavy flour, no sugar, no guilt after dinner. You eat it, you feel full but not tired. That’s a good sign. If it keeps you happy and moving that’s healthy enough for me.
Can I use cottage cheese as a pizza topping?
Cottage cheese behaves differently than mozzarella on a pizza. It softens and melts into the other ingredients, keeping things moist, but it does not get stretchy or bubbly like traditional pizza cheese. It works best as an ingredient within the crust itself
What kind of cottage cheese is best?
For the best texture and flavor, this recipe recommends using full-fat, small-curd cottage cheese. The fat solids help bind the crust together and keep it moist
Can I make this crust without flour?
Yes! We have included instructions for a flourless, keto-friendly version in our Recipe Variations section above. The crust will be softer but just as delicious.
The Story From My Kitchen
I still remember the night. It was quiet, just me in the kitchen, apron on, the radio humming an old love song. The fridge was nearly empty but there sat a half tub of cottage cheese, staring at me like it wanted a second chance. I was craving something warm, comforting… pizza. But I had no yeast, no time for rising dough.
I took the cottage cheese, an egg, a handful of flour, and whispered a little prayer. What came out of the oven? A crust so tender, so golden at the edges, I nearly cried. That night, I ate it standing at the stove, slice in hand, sauce on my chin, and I thought maybe this is something worth sharing.
And if you mess it up? So what. I’ve burned it, dropped one face-down once. We still ate it. With fingers. With laughter. That’s real cooking. That’s love.
More Recipes From My Kitchen
If you liked this one, maybe try my Chicken Crust Pizza. Or, when the fridge is nearly empty, go peek at the Crustless Pizza recipe.
And if you do make this crust, tag us on Facebook or Pinterest. I’d love to see it truly. Now go feed someone you love. That’s what I’d do.
- Chicken Crust Pizza: Irresistible, Wholesome, and Surprisingly Easy - June 16, 2025
- The Best Cottage Cheese Pizza Crust (A Nonna’s Secret Recipe) - June 14, 2025
- Crustless Pizza Recipe: This Bold, Comforting Favorite Is Pure Magic - June 12, 2025
