If you’re looking for a high-protein, delicious alternative to traditional pizza dough, this cottage cheese pizza crust is a must-try! It’s light, crispy, and packed with protein, making it the perfect base for all your favorite toppings. Plus, it’s super easy to make, so you can enjoy a homemade pizza night without the hassle.

high protein cottage cheese pizza with pepperoni in slices on a wooden board

High-protein cottage cheese pizza crust is the new way to make pizza! This protein pizza has completely won me over—so much so that we’ve been baking it for several days in a row! 🙌 Instead of using only flour like traditional dough, this one is made with two-thirds cottage cheese, creating a protein-rich pizza crust that’s light, airy, and absolutely delicious.

cottage cheese pizza with pepperoni on a wooden board

The best part? You can make this high-protein pizza dough in just 10 minutes! Simply blend the cottage cheese, mix it with flour, knead briefly, and it’s ready for the oven. Despite the quick preparation, you won’t be sacrificing any flavor. I love serving this pizza with a simple green salad—it’s a meal that makes the whole family happy! 🙌✨

Why You’ll Love This Recipe

High in Protein – Thanks to cottage cheese, this crust delivers a protein boost, making it a fantastic option for anyone looking to up their protein intake.
Soft Yet Crispy – The blend of flour and baking powder creates a crust that is perfectly crisp on the outside while remaining soft on the inside.
Easy to Make – Blend, mix, knead, and bake—no long rising times or complicated steps!

Ingredients

Cottage Cheese: Boosts the protein content and creates a rich, slightly tangy flavor. I recommend 2% cottage cheese from Good Culture.
Flour: All-purpose flour works perfectly here, but if you happen to have 00 pizza flour at home, go with that for the best results-
Baking Powder: Helps the crust rise slightly, creating a light and airy texture.
Pizza Sauce: Use this homemade pizza sauce for the best flavor, or opt for a high-quality store-bought version.
Parmesan & Mozzarella Cheese: Use low-moisture shredded mozzarella to keep your crust from getting soggy—no one likes that! Some pre-shredded mozzarella contains added starch, so if possible, choose one without it for a smoother, better melt.
Pepperoni: A classic pizza topping that adds a bold, savory, and slightly spicy kick.
Dried Oregano & Salt

How To Make

preheat the oven together with a pizza stone or baking sheet to 450°F (230°C)
Blend the cottage cheese in a blender until smooth.
In a large bowl, combine the blended cottage cheese, flour, baking powder, and salt. Start by mixing with a spoon, then switch to your hands until a sticky dough forms. Transfer the dough to a floured surface and knead with your hands until smooth. If the dough remains too sticky, gradually add up to 2 additional tablespoons of flour.

Dust with more flour, then roll the dough into a round crust of 12-inch diameter using a rolling pin.
Transfer the crust onto a parchment paper-lined pizza peel. Using the peel, slide the crust, along with the parchment paper, onto the preheated pizza stone/baking sheet in the oven. Bake for 7 minutes.

Remove the crust from the oven, spread with pizza sauce, sprinkle with oregano, then top with Parmesan and mozzarella cheese. Add pepperoni slices or your favorite toppings. Bake for another 5 minutes until the cheese is melted and bubbly.
I love to garnish the pizza with fresh basil leaves and freshly cracked black pepper before serving.

Topping Ideas

Get creative with your toppings! Here are some delicious options to try:

Tuna & Red Onion: A Mediterranean twist—canned tuna, red onion, capers, and black olives.
Prosciutto & Arugula: Thinly sliced prosciutto added after baking, topped with fresh arugula and a drizzle of balsamic glaze.
Quattro Stagioni: A classic Italian pizza with ham, mushrooms, artichokes, and black olives.
Anchovy: Anchovies, capers, and black olives.
Vegetarian: Bell peppers, artichokes, olives, and red onion.

Tips for Success

Blending Cottage Cheese: This makes the dough smoother. If you don’t have a blender, you can substitute cottage cheese with 7/8 cup (200g) 0% Greek yogurt.
Adjusting Flour as Needed: If the dough is too sticky, simply knead in a little more flour. I often add about 2 extra tablespoons, but this depends on the consistency of the cottage cheese.
Pre-Baking the Pizza Crust: For this recipe, the high-protein pizza crust must be pre-baked before adding the toppings.
Baking Surface: If possible, use a pizza stone. This helps the pizza become crispier and rise better. A pizza stone should be preheated in the oven for about 20 minutes. Alternatively, preheat a baking sheet in the oven.
Portion Size: When making this pizza for dinner, I usually double the recipe for two people—so two pizzas—to make sure we’re full. I double the dough and divide it into two balls before rolling them out. To ensure crispy pizzas, bake them one at a time. Let the second rolled-out dough rest on a sheet of parchment paper at room temperature until it’s ready to go in the oven.
Proper Storage: Leftover pizza can be stored in plastic wrap or an airtight container in the fridge for up to 3 days.
Reheating: Warm in a preheated oven at 180°C (350°F) for 5-10 minutes.

Did YOU MAKE THIS RECIPE?

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5 from 1 vote