High Protein Cottage Cheese Pizza
Nutrition Snapshot
I know what you’re thinking. Cottage cheese pizza? Stay with me. The cottage cheese melts right into the dough, so nobody is going to know it’s there. What you end up with is a chewy, delicious pizza crust that’s easy to make, packed with protein, and sturdy enough to hold all your favorite toppings. Best of all, each personal pizza has around 25-28 grams of protein, so you get to eat the whole thing and actually feel satisfied afterward.
After my cottage cheese bagels turned out so well, I couldn’t stop experimenting with the dough. What surprised me most was how completely the cottage cheese disappeared. You don’t taste it, you don’t notice it, but somehow it transforms the texture of the dough. It adds protein while creating a soft, fluffy crust that feels much more like traditional pizza dough than you’d expect. It took six rounds of testing to get the baking method right, but once I did, I knew this recipe was worth sharing.
Ingredient spotlight
- Cottage Cheese – Cottage cheese is the secret ingredient that makes this dough work. It adds protein, moisture, and helps create a soft, fluffy texture without making the crust taste like cottage cheese. I’ve tested this recipe with both whole milk and low-fat cottage cheese, and both work well.
- Gluten Free Flour – A good flour blend provides the structure for the dough while still keeping the crust tender. I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten-Free Flour with great results. If you’re not gluten-free, you can also make this recipe with all-purpose flour. Since flour blends can vary quite a bit, I recommend sticking with one of the tested options for the most consistent results.
Tips for the Best Cottage Cheese Pizza
- Use Your Hands for the Final Mix – There comes a point where a spoon just won’t cut it anymore. Once the flour and cottage cheese stop combining easily, switch to clean hands and begin kneading the dough. I like to use a large mixing bowl so I can knead everything right in the bowl without making a mess.
- You’re Looking for a Smooth Dough Ball – When kneading, I like to squeeze the flour into the cottage cheese rather than kneading it like traditional bread dough. After a minute or two, the dough should stop feeling sticky and come together into a ball.
- Shape the Dough by Hand – I get the best results shaping this dough with my hands instead of a rolling pin. Press the dough outward while using your other hand to guide the edges into a circle. Gluten-free dough doesn’t stretch the same way traditional pizza dough does, so don’t worry if you need to pinch a few cracks back together as you go.
- Use a Rack for the Second Bake – The baking rack is what finally solved the texture issues during testing. It allows hot air to circulate underneath the crust so both sides cook evenly. I like to place the rack over a baking sheet to catch any cheese or toppings that might drip.
- Go Easy on the Cottage Cheese Topping – I love adding a little extra cottage cheese on top for more protein, but a little goes a long way. Too much can make the toppings slide off when you take a bite.
- Freshly Grated Cheese Melts Better – Pre-shredded cheese works fine, but freshly grated cheese melts more smoothly and gives the pizza a better overall texture. If you have a few extra minutes, it’s worth the effort.
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
Gluten Free Cottage Cheese Pizza Crust
Recommended Equipment
- Parchment paper
- Baking sheet
- Baking rack that fits on baking sheet
- Mixing bowl
Ingredients
For the Dough
- 1 cup 4% cottage cheese
- 1 cup gluten-free 1-to-1 baking flour
- Pinch of salt
Toppings
- ½ cup pizza sauce
- ¼ cup cottage cheese
- ½ cup shredded cheese
Instructions
- In a medium bowl, combine cottage cheese, gluten free flour and a pinch of salt. Mix with a spoon until the flour appears fully incorporated and it seems like the cottage cheese will not absorb any more flour. At this stage, the dough will still look rough and somewhat shaggy.1 cup 4% cottage cheese | 1 cup gluten-free 1-to-1 baking flour | Pinch of salt
- Using your hands, begin kneading the dough directly in the bowl.Rather than traditional kneading, think of this as squeezing the flour and cottage cheese together repeatedly.Continue squeezing and pressing until no dry flour remains, the dough forms a cohesive ball and the ingredients are fully combined. The dough may initially feel sticky, but keep working it.
- Allow the dough to rest for 1–2 minutes. After resting, the dough should feel noticeably less sticky and easier to handle.
- Cut the dough into 2 equal portions. Each portion will become one personal pizza.
- Shape the pizza: Place a sheet of parchment paper on your work surface. Lightly spray the parchment with avocado oil. Place one dough portion on the parchment and begin pressing it outward with your hands.Press the dough out with your hands about halfway, if it begins sticking, flip it over and continue pressing. Use your hand as a guide around the edges to help maintain a round shape.If cracks develop around the edges, simply pinch them back together.
- Continue pressing until you have a personal pizza approximately 8 inches in diameter.
- Repeat with the second dough ball.
- Place the shaped crusts, still on the parchment paper, onto a baking sheet. Bake at: 400°F for 13 minutes
- Remove the crusts from the oven. Carefully flip each crust onto a baking rack. Remove and discard the parchment paper.
- Top each crust with pizza sauce, 2–3 tablespoons cottage cheese, ¼–⅓ cup shredded cheese. Spread any remaining toppings evenly.1/2 cup pizza sauce | 1/4 cup cottage cheese | 1/2 cup shredded cheese
- Return the topped pizzas to the oven on the rack. Bake at 400°F for 10 minutes. The cheese should be melted and the crust should be fully cooked.
- Remove from the oven and allow to cool for 5-7 minutes before slicing.
Notes
- Don’t skip the 1-2 minute rest after kneading. This gives the cottage cheese time to hydrate the flour, making the dough much easier to work with.
- Pre-bake the crust before adding toppings. This is the key to preventing a doughy bottom.
- Bake the crust on parchment paper so it can be easily flipped onto a rack after the first bake.
- Use a baking rack over a baking sheet for the second bake. Allowing air to circulate underneath the crust helps it cook evenly and improves the final texture.
- Let the pizza cool for 5-7 minutes before slicing. The crust continues to firm up as it cools.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Pizza Topping Ideas
There are an endless amount of ways to top your cottage cheese pizza crust. Use your favorite. Some of my go to topping combinations are:
- Keep it classic with pizza sauce, mozzarella, and pepperoni.
- Make it veggie-loaded with mushrooms, bell peppers, onions, and olives (my personal favorite)
- Try a white pizza with olive oil, garlic, ricotta, mozzarella, and fresh basil.
- Use BBQ sauce, chicken, red onion and cilantro for a BBQ chicken pizza.
Common questions
Can I freeze the cottage cheese pizza crust?
Yes. Bake the crust for the initial 10 minutes, flip it onto the rack, and continue baking for about 7 minutes. Allow the crust to cool completely before freezing.
Place the crusts in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag with parchment paper between each crust.
When you’re ready to use them, add your sauce, cheese, and toppings, then bake at 400°F for 10-12 minutes until heated through and the cheese is melted.
Can I make one large pizza instead of two personal pizzas?
You probably can, but I haven’t tested it myself. The biggest challenge will be flipping the crust after the first bake. If you decide to make one large pizza, you’ll need a large baking rack and a little extra care when handling the crust.
Can I use all-purpose flour?
Yes. If you aren’t gluten-free, you can substitute all-purpose flour for the gluten-free flour in this recipe.
Can I use a different flour?
I haven’t tested this recipe with any other flour varieties. Because alternative flours absorb moisture differently, I can’t guarantee the results. For the most reliable texture, stick with one of the flour options listed in the recipe.
Why do I need to bake the crust twice?
This step is what gives the crust its best texture.
During the first bake, the top of the dough is exposed to the hot oven air and begins forming a crust. If you add the toppings right away and skip the flip, the bottom of the pizza stays pressed against the parchment paper and ends up soft and gummy.
By flipping the crust onto a baking rack after the first bake, air can circulate underneath while the pizza finishes cooking. This helps the bottom of the crust firm up and creates a much better texture overall.
I tested several different methods while developing this recipe, and the two-stage bake consistently produced the best results.
