High Protein Cottage Cheese Pizza Crust Recipe
This High Protein Cottage Cheese Pizza Crust recipe offers a delicious and nutritious alternative to traditional pizza crusts by using cottage cheese as the base to provide extra protein and a tender texture. The crust is blended for smoothness, baked until golden, and topped with classic pizza ingredients like mozzarella, pepperoni, and Italian blend cheese for a satisfying low-fat meal option perfect for pizza lovers seeking a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 1 10-inch pizza (serves 2-3)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Crust Ingredients
- 1 cup cottage cheese (2% fat recommended)
- 2 large eggs
- 1 teaspoon Italian seasoning
- 1/4 cup all-purpose flour (gluten-free if needed)
Topping Ingredients
- 3/4 cup pizza sauce (marinara sauce)
- 4-6 oz fresh mozzarella cheese, cubed small
- 1-2 oz sliced pepperoni
- 4 oz shredded Italian blend cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and facilitate an easy cleanup.
- Prepare the Crust Mixture: Add the cottage cheese, eggs, and Italian seasoning to a blender and blend until the mixture is completely smooth. Transfer this mixture to a bowl and stir in the flour until fully combined, resulting in a batter-like dough.
- Form and Bake the Crust: Pour the dough onto the prepared baking sheet and spread it evenly into a 10-inch circle. Bake in the preheated oven for 13-15 minutes until the crust turns golden brown and slightly puffy. The crust will bubble during baking and settle as it cools.
- Add Toppings: Remove the crust from the oven and spread the pizza sauce evenly over the surface. Arrange the cubed mozzarella, sliced pepperoni, and shredded Italian blend cheese evenly on top of the sauce.
- Finish Baking the Pizza: Bake the topped pizza again for 12-15 minutes until the cheese is melted, bubbly, and golden brown. Allow the pizza to cool for 5-10 minutes before slicing and serving.
Notes
- Cottage Cheese: This recipe uses Good Culture 2% cottage cheese, which affects the nutrition facts. Low fat or full fat cottage cheese alternatives will also work.
- Greek Yogurt Substitute: You can swap the cottage cheese for an equal amount of full-fat plain Greek yogurt for a similar texture.
- Almond Flour Variation: Replace the all-purpose flour with almond flour. Due to increased moisture, add 3-5 minutes to the initial bake time. The crust will be softer and less crispy.
- Make Ahead: Bake the crust in advance, cool, and store in the fridge for up to 3 days. Top and bake when ready. The crust freezes well for up to 1 month if wrapped tightly.
- Storage: Store leftover pizza in the fridge for up to 3 days. Reheat in the oven, microwave, or air fryer until warmed through.
- Additional Topping Ideas: BBQ chicken with cheddar, red onion, cilantro and ranch; classic margherita with tomato, basil, mozzarella; buffalo chicken with cheddar, red onion and ranch; pesto with peppers, mushroom, red onion, and ricotta.
