This cottage cheese pizza crust is a smart way to get a high-protein, gluten-free base without fancy ingredients. It bakes up golden at the edges, sturdy enough to hold toppings, and has a mild, cheesy flavor that works with almost anything. The texture lands somewhere between a thin crust and a flatbread.

If you love a protein boost without sacrificing pizza night, this one’s a keeper. It’s quick, budget-friendly, and easy to customize.

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What Makes This Recipe So Good

Overhead shot of a par-baked cottage cheese pizza crust on parchment just flipped for extra crispnes

High protein, low fuss: Cottage cheese and eggs deliver serious protein with minimal effort.
Gluten free by default: Made with gluten-free oat flour or almond flour—no wheat needed.
Fast to make: Blend, spread, bake, and top. No yeast or dough proofing.
Sturdy and sliceable: Holds toppings well if you pre-bake correctly.
Customizable flavor: Add herbs, garlic, or Parmesan right into the crust.

Shopping List

1 cup full-fat cottage cheese (small curd works best)
2 large eggs
3/4 cup gluten-free oat flour or 2/3 cup super-fine almond flour
2 tablespoons grated Parmesan (optional, for extra flavor)
1 teaspoon baking powder (gluten free)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon fine salt
1/4 teaspoon black pepper
Olive oil spray or 1 teaspoon oil for the parchment
Pizza sauce, shredded mozzarella, and toppings of choice

How to Make It

Close-up, three-quarter angle of the finished cottage cheese-crust BBQ chicken pizza: glossy barbecu

Prep the oven: Place a baking sheet or pizza stone on the middle rack and preheat to 425°F (220°C).
A hot surface helps crisp the crust.
Blend the batter: In a blender or food processor, add cottage cheese and eggs. Blend until completely smooth, about 20–30 seconds.
Mix the dry ingredients: In a bowl, whisk oat flour (or almond flour), baking powder, Italian seasoning, garlic powder, salt, pepper, and Parmesan if using.
Combine: Pour the cottage cheese mixture into the dry ingredients. Stir until just smooth.
The batter will be thick but spreadable.
Line and oil: Lay a sheet of parchment on the counter and lightly spray or brush with olive oil. This prevents sticking and helps browning.
Spread the crust: Pour the batter onto the parchment and spread into a 10–12 inch round or an even rectangle, about 1/4 inch thick.
Par-bake: Carefully slide the parchment onto the preheated sheet/stone. Bake 12–15 minutes, until the edges are golden and the center feels set.
Flip for extra crisp (optional but recommended): Remove from the oven, place a second sheet of parchment on top, flip, and peel off the original parchment.
Bake 3–5 more minutes.
Add toppings: Spread a thin layer of sauce, sprinkle cheese, and add toppings. Don’t overload—too much moisture softens the crust.
Finish baking: Return to the oven for 6–10 minutes, until cheese is melted and bubbly. Let rest 2–3 minutes before slicing.

How to Store

Fridge: Store cooled slices in an airtight container for up to 3 days.
Reheat: Air fryer at 375°F for 3–5 minutes or oven at 400°F for 6–8 minutes to revive crisp edges.
Freeze: Bake the crust without toppings, cool, wrap well, and freeze up to 2 months.
Top and bake from frozen, adding 2–4 extra minutes.

Benefits of This Recipe

High protein: Keeps you full longer and supports active lifestyles.
Gluten free: Easy option for those avoiding wheat.
Lower carb: Especially when using almond flour and light on sauce.
Great meal prep: Par-bake crusts ahead for weeknight pizzas in minutes.
Kid-friendly: Mild flavor, easy to slice, and fun to top.

Common Mistakes to Avoid

Not blending the cottage cheese: Lumps lead to uneven texture. Blend until silky smooth.
Skipping the hot pan/stone: A cold surface can make the crust soggy.
Spreading too thick: Aim for about 1/4 inch. Thicker crust stays soft in the center.
Overloading toppings: Heavy or watery toppings weigh the crust down.
Keep it moderate.
Under-baking the base: Make sure the crust is set and lightly golden before adding toppings.

Variations You Can Try

Herb boost: Add extra basil, oregano, or crushed red pepper to the batter.
Cheesy crust: Mix in 1/2 cup shredded mozzarella for a richer, chewier base.
Dairy-light: Use low-fat cottage cheese and skip Parmesan; bake a few minutes longer for structure.
Garlic-parm edge: Brush the baked crust with garlic butter and a sprinkle of Parmesan before topping.
BBQ chicken pizza: Use BBQ sauce, mozzarella, red onion, and cilantro on top.
Veggie supreme: Top with mushrooms, peppers, olives, and spinach—just sauté watery veggies first.

FAQ

Can I make this without a blender?

Yes. Use small-curd cottage cheese and whisk vigorously, or mash with a fork until mostly smooth. The smoother the mixture, the better the crust.

Which flour is best: oat or almond?

Oat flour gives a slightly breadier bite, while almond flour is a bit richer and lower carb.

Both work well—choose based on taste and nutrition goals.

Is this crust crispy?

It’s crisp at the edges and firm in the center when par-baked properly. For extra crispness, flip the crust midway and avoid heavy toppings.

Can I make it egg-free?

Eggs provide structure here, so skipping them won’t work the same. An egg substitute generally won’t give the same lift or sturdiness.

What size does this recipe make?

It makes one 10–12 inch round pizza or a medium rectangle, about 2–3 servings depending on appetite.

Can I cook it on a skillet?

Yes.

Use a well-oiled, oven-safe skillet. Spread the batter thin, cook on medium until set at the edges, then transfer to the oven to finish.

In Conclusion

This cottage cheese pizza crust is a practical, protein-packed alternative to traditional dough. It’s simple to make, naturally gluten free, and sturdy enough for your favorite toppings.

Pre-bake it well, keep toppings balanced, and enjoy an easy pizza night that actually fuels you.