Easy Cottage Cheese Pizza Crust

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.)

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.

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.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Add the cottage cheese to a blender and blend briefly to make a smoother consistency. (You can also use an immersion blender.)
• 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.

• 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.

Calories: 285kcal, Carbohydrates: 33g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 487mg, Potassium: 133mg, Fiber: 1g, Sugar: 2g, Vitamin A: 235IU, Vitamin C: 1mg, Calcium: 132mg, Iron: 1mg