This high-protein cottage cheese pizza features a crisp, golden-brown thin crust made from a simple blend of cottage cheese, eggs, and flour. The crust bakes up firm enough to hold toppings while remaining slightly tender—less chewy than traditional dough but still satisfying.
If you’ve seen the viral cottage cheese flatbread on TikTok, this recipe adapts that idea into a reliable pizza-night option. The crust is quick to prepare, works with any favorite toppings, and requires only a baking sheet, parchment paper, and about 45 minutes from start to finish.
Recipe Highlights
- Higher-protein crust: Cottage cheese and egg create a protein-forward crust (about 32 grams of protein per half pizza).
- Simple ingredients: Uses pantry staples like all-purpose flour, eggs, and pizza sauce.
- No blender required: The crust mixes easily by hand—no special equipment needed.
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Ingredients
- Cottage cheese: Any brand works—full-fat yields a creamier, thicker crust; low-fat can be used but may be thinner.
- Egg and egg whites: Provide binding, structure, and extra protein. You can use two whole eggs instead of separating if preferred.
- All-purpose flour: Adds body and a bit of chew to the crust.
- Seasoning: Italian seasoning and garlic powder deliver classic pizza flavor.
- Pizza sauce: Use store-bought or a simple homemade sauce.
- Mozzarella: Shredded mozzarella melts nicely on top.
- Turkey pepperoni: A lean topping option; substitute regular pepperoni or other toppings as desired.
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 325°F (165°C).
Line a baking sheet or pizza pan with parchment paper and grease lightly with cooking spray.
In a medium bowl, stir together cottage cheese, egg, egg whites, flour, Italian seasoning, garlic powder, and salt until evenly combined.
Pour the mixture onto the prepared parchment and spread into a 10-inch circle. If using thinner low-fat cottage cheese, make a 9-inch circle for better structure.
Bake the crust for 30 minutes. Carefully flip it with a large spatula to release moisture and promote even browning, then bake another 10 minutes.
Let the crust rest on the pan for 5 minutes so it firms and crisps slightly before adding toppings.
Spread pizza sauce over the cooled crust, top with shredded mozzarella and pepperoni, then bake 4–6 minutes until the cheese melts. Slice and serve warm.
Substitutions
- Cottage cheese: Both whole-milk and low-fat work. Low-fat produces a thinner batter; reduce the circle to about 9 inches for best results.
- Eggs: If you prefer not to separate eggs, use two whole eggs—expect a slightly more egg-forward flavor.
- Flour: All-purpose can be swapped with self-rising or almond flour; texture will change accordingly.
Equipment
You’ll need a large baking sheet lined with parchment paper and greased with cooking spray, plus a medium mixing bowl to combine the crust ingredients.
Behind the Recipe
This high-protein cottage cheese pizza was inspired by the viral cottage cheese flatbread and has become a household favorite. It’s quick, satisfying, and lighter than traditional pizza dough while still delivering a tasty, crispy base.
Two key tips: flip the crust mid-bake to help it brown and release moisture, and allow it to cool briefly before adding toppings so it holds up and crisps.
Made this recipe? Please leave a rating and review to share your experience and help others know what to expect.
FAQ
Yes. Low-fat cottage cheese works but yields a thinner batter—spread a slightly smaller crust (about 9 inches).
Flipping helps both sides brown and firm up. If skipped, the bottom may remain soft.
📖 Recipe
Cottage Cheese Pizza Crust
Video
Equipment
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Baking sheet
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Parchment paper
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Medium mixing bowl
Ingredients
For the crust:
- 1 cup whole milk cottage cheese
- 1 large egg
- 2 egg whites
- ¼ cup all-purpose flour
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Toppings:
- ½ cup pizza sauce
- ⅔ cup shredded mozzarella cheese
- 12 slices turkey pepperoni
Instructions
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Preheat oven to 325°F (165°C). Line a baking sheet or pizza pan with parchment paper and lightly grease.
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In a medium bowl, mix the cottage cheese, egg, egg whites, flour, Italian seasoning, garlic powder, and salt until combined.
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Pour the mixture onto the prepared parchment and spread into a 10-inch circle (9 inches if batter is thinner).
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Bake 30 minutes, flip carefully, then bake another 10 minutes to brown and firm the crust.
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Allow the crust to cool on the pan for 5 minutes so it crisps up before topping.
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Spread pizza sauce over the cooled crust, top with mozzarella and pepperoni, and bake 4–6 minutes until the cheese melts. Slice and serve.
Notes
Low-fat cottage cheese: Produces a thinner crust—spread to about 9 inches.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warmed and the cheese is melted. Avoid microwaving, which can make the crust soggy. Freezing is not recommended.