Go Back
Golden brown and slightly puffed cottage cheese crust base topped with bubbling mozzarella and charred pepperoni slices.

Air Fryer Cottage Cheese Pizza: The Ultimate High-Protein Meal

Enjoy a guilt-free Air Fryer Cottage Cheese Pizza with a golden puffed crust, thick red sauce, bubbling mozzarella, and charred pepperoni. It is incredibly easy, packed with protein, and ready in minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 1 pizza
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup cottage cheese (113g) small curd, full-fat preferred
  • 1/2 cup all-purpose flour (60g) almond flour can be substituted
  • 1 tsp baking powder (4g)
  • 1 tsp olive oil (5ml)
  • 1/4 tsp kosher salt (1.5g)
  • 1/4 cup thick red tomato pizza sauce (60g)
  • 1/2 cup shredded mozzarella cheese (56g)
  • 8 slices pepperoni 8-10 slices for covering the pizza
  • 1/4 tsp dried oregano flakes (0.5g)
  • 1/4 tsp dried basil flakes (0.5g)

Equipment

  • 1 Air Fryer Basket or oven-style works perfectly.
  • 1 Food Processor or Blender Essential for smoothing the cottage cheese.

Method
 

Step-by-Step Instructions
  1. Add 1/2 cup (113g) of cottage cheese to your blender and pulse until entirely smooth and creamy, ensuring no curds remain. Transfer to a mixing bowl.
  2. Fold in 1/2 cup (60g) of flour, 1 tsp (4g) baking powder, 1 tsp (5ml) olive oil, and 1/4 tsp (1.5g) salt into the smooth cottage cheese. Mix until a slightly sticky but cohesive dough forms.
  3. Transfer the dough onto a trimmed square of brown parchment paper. Gently press it out into a 6-inch (15cm) round pizza shape, leaving the edges slightly thicker.
  4. Place the parchment and dough into the air fryer basket. Air fry at 375°F (190°C) for 6-8 minutes until the edges are golden brown and the center is slightly puffed.
  5. Remove the basket carefully. Spread 1/4 cup (60g) of thick red tomato pizza sauce over the par-baked crust. Evenly scatter 1/2 cup (56g) of shredded mozzarella cheese, followed by 8-10 slices of pepperoni.
  6. Return the pizza to the air fryer at 375°F (190°C) for an additional 3-4 minutes. Bake until the mozzarella cheese is bubbling and melted, and the pepperoni slices are curled and slightly charred.
  7. Remove from the air fryer and immediately sprinkle with 1/4 tsp dried oregano flakes and 1/4 tsp dried basil flakes. Let rest for 2-3 minutes before slicing.

Notes

Tip 1: Do not skip the par-bake! If you add wet sauce to raw dough, the center will collapse and become mushy.
Tip 2: Trim your parchment paper closely to the pizza's edge so it doesn't blow up and catch in the air fryer's heating element.