With just 3 ingredients, ample protein, and a tender, delicious texture, this Cottage Cheese Pizza Crust is an easy meal staple. It’s ready in about 20 minutes start to finish, too!
Amazingly tender and fast, this is one of the absolute easiest pizza dough recipes ever. Just like my Greek Yogurt Pizza Dough, there’s no yeast, so it doesn’t need time to rise—and yet it bakes up perfectly.
This works really well to use for personal pizzas, a big pizza to share, or pizza rolls—all in about 20 minutes!
I love this dough for kids because it is higher in protein, which makes it very satisfying, and is also tender and easy to chew. It’s also so fast to make, which makes it easy for parents to make with very little advance preparation.
(You might also like my easy Pizza Toast, Pizza Bites, and Pizza Cups for more easy ideas.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Cottage Cheese Pizza Crust so you know what to pick up from the store or have ready.
- Self-rising flour: Using this type of flour makes the process super easy since it has baking powder already in the mix to help the dough rise. If you don’t have self-rising flour, you can use 1 cup all-purpose flour and 1 teaspoon baking powder.
- Cottage cheese: I prefer to use whole milk cottage cheese, which is typically 4% milk fat. This helps us stay full longer and has a better flavor, in my opinion.
- Olive oil: Adding a little extra virgin olive oil to the dough helps it remain tender even with a higher protein content.
- Pizza sauce: You can use any prepared pizza sauce that you like in this recipe, or you can use my Easy Marinara Sauce—just cook it down a little longer to make it thick and easy to spread on a pizza.
- Mozzarella cheese: I like to use shredded mozzarella cheese to add the classic cheese flavor to this easy pizza recipe.
- Pepperoni, olives, precooked broccoli, or other desired pizza toppings, as you like.
Step-by-Step Instructions
Here’s a preview of how to make this Cottage Cheese Pizza Crust so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the cottage cheese to a blender to make a smoother consistency. (You can also look for whipped cottage cheese at the store or use an immersion blender.)
Step 2. Add the flour, cottage cheese, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly.
Step 3. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
Step 4. Top with the pizza sauce, cheese, and any desired toppings. Bake.
Frequently Asked Questions
Cottage cheese naturally has sodium in it, so to reduce that, you can look for low-sodium cottage cheese. Just know it doesn’t usually taste very good on its own, but it should be fine in the crust.
Yes, use an all purpose gluten-free flour such the one from Bobs Red Mill or King Arthur Flour.
To make the crust crispier, you can prebake it for 4 minutes, then add the toppings. You can also preheat the pan so it’s hot when you put the parchment paper with the crust on it.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.
Best Tips for Success
- Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together.
- Trade in pesto for the pizza sauce.
- Use whichever pizza toppings your family enjoys such as pepperoni, sliced olives, minced onion, diced cooked chicken, thinly sliced or diced bell peppers, cooked crumbled sausage, or herbs including fresh basil.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Cottage Cheese Pizza Dough
Ingredients
- 2 cups self-rising flour (or 2 cups all-purpose flour and 2 teaspoons baking powder)
- 1 cup cottage cheese (full fat, made with whole milk)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ⅓ cup pizza sauce
- 1 cup shredded mozzarella
- thinly sliced pepperoni, olives, precooked broccoli, or other pizza toppings (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the flour, cottage cheese, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough. (Add 1-2 tablespoons water if the dough is too dry.)
- Cut into 2 pieces to make smaller personal pizzas or leave whole to make 1 larger pizza. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
- Top with the pizza sauce, cheese, and any desired toppings.
- Bake for 12-14 minutes, or until the cheese and the edges of the crust are golden brown. Slice and serve warm.
Equipment
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
- To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
- To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.
- Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together.
- Use gluten-free all-purpose flour, such as the one from Bob’s Red Mill or King Arthur Flour if desired.
Me and my 2 girls LOVE this crust! Especially when I make it a thick crust. They always ask for it and I happily join in on it!
Do you think I could use bread flour?
Maybe, but it might be a little denser and you may need a little more water if it seems very dry.
Should the flour and cottage cheese be incorporated slowly? I doubled the recipe and the dough was incredibly shaggy, never smooth, even when adding water. That would be the only reason to rate it as a 4, because it was otherwise tasty!
Heads up: The flour measurement didn’t update when I toggled to doubled it.
You should be able to mix it together all at once. It is not the smoothest dough, but I’m glad it worked otherwise
This was SO easy and yummy. Exactly as described and reminded me of the pizza I had as a kid but healthier. My son (2) was all over this. Thank you!
I’m so glad to hear that!
If I sub whole wheat flour, do I still need to add baking powder, or is baking powder only needed if using AP instead of self-rising?
I went ahead and added the baking powder to the whole wheat flour and it worked! Thanks again for another great recipe!