...
Go Back
–+ servings
Golden-brown cottage cheese pizza crust topped with melted mozzarella and herbs, sliced and served on a wooden board.

High Protein Cottage Cheese Pizza Crust

Victoria Sandra
Protein-packed cottage cheese pizza crust with crisp edges and a soft center. No yeast, mixes fast, and bakes golden in under 30 minutes. Holds toppings well and works in the oven or air fryer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 8 Slices
Calories 691 kcal

Equipment

  • Mixing bowl
  • Blender or food processor
  • Rolling Pin
  • Baking sheet or pizza stone
  • Parchment paper
  • Air fryer (optional)

Ingredients
  

For the crust

  • 1 cup cottage cheese blend until smooth for finer dough
  • 1 cup all-purpose flour plus extra for rolling; use 1:1 gluten-free blend if needed
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons olive oil for brushing and flavor
  • 1 pinch salt optional, to taste

For topping

  • 1/2 cup marinara sauce
  • 1 1/2 cups shredded mozzarella part-skim works well
  • pizza toppings of choice pepperoni, veggies, herbs; avoid very watery toppings

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment or preheat a pizza stone. For air fryer, preheat to 400°F (205°C).
  • Blend cottage cheese until smooth. If very wet, briefly strain to remove excess liquid.
  • In a bowl, mix blended cottage cheese, flour, baking powder, and a pinch of salt until a shaggy dough forms.
  • Lightly flour surface. Knead dough a few times until smooth. Roll into an 11-inch circle about 1/2 inch thick (thinner for extra crisp).
  • Transfer to parchment-lined sheet. Brush lightly with olive oil.
  • Par-bake 8 minutes (oven).
  • Add marinara, mozzarella, and toppings, leaving a small border.
  • Bake 8–10 minutes until edges are golden and cheese is bubbling.
  • Air fryer option: Form smaller rounds on parchment. Air fry 6–7 minutes, top, then air fry 5–6 minutes until crisp and melted.
  • Doneness: crust lifts cleanly, edges golden, center sturdy, cheese lightly browned.

Notes

Par-bake 8 min to prevent soggy centers. Strain wet cottage cheese for easier dough. Cool par-baked crusts and refrigerate up to 2 days; finish with toppings when ready.

Nutrition

Calories: 691kcalCarbohydrates: 57gProtein: 37gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 84mgSodium: 1361mgPotassium: 422mgFiber: 3gSugar: 6gVitamin A: 981IUVitamin C: 4mgCalcium: 647mgIron: 4mg
Keyword Cottage Cheese Pizza Crust, Healthy Pizza Crust, High Protein Pizza
Tried this recipe?Let us know how it was!