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Close up of a Cottage Cheese Pizza Crust topped with vibrant red tomato sauce and thick melted mozzarella on crinkled parchment paper.

Cottage Cheese Pizza Crust: The Ultimate High-Protein Recipe

Master the art of high-protein comfort food with this thin, crispy Cottage Cheese Pizza Crust. Featuring golden-brown edges, vibrant tomato sauce, and bubbly melted mozzarella, it is the ultimate healthy pizza alternative.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup full-fat cottage cheese Minimum 4% milkfat. Drained if overly watery.
  • 2 large eggs Acts as the structural binder.
  • 1/2 cup almond flour Can substitute with all-purpose flour.
  • 1 tsp garlic powder Adds savory aromatic flavor.
  • 1/2 tsp fine sea salt Enhances the dairy profile.
  • 1/2 cup vibrant red tomato sauce Ensure it is thick and not too watery.
  • 1 1/2 cups low-moisture mozzarella cheese Freshly shredded for the best bubbly melt.
  • 1 tsp green dried oregano flakes Sprinkled on top after baking.
  • 1/2 tsp crushed red pepper flakes For a subtle, spicy finish.

Equipment

  • 1 High-speed blender Essential for smoothing out the cheese curds.
  • 1 Dark metal baking sheet Crucial for conducting heat and charring the edges.
  • 1 Parchment Paper Prevents the wet batter from sticking to the pan.

Method
 

Baking the Pizza
  1. Preheat your oven to 400°F (200°C). Crumple a sheet of white parchment paper, smooth it out, and place it directly onto a dark metal baking sheet.
  2. In a high-speed blender, combine the cottage cheese, eggs, almond flour, garlic powder, and salt. Blend on high for 30 to 45 seconds until completely smooth.
  3. Pour the batter onto the parchment paper and spread it evenly into a thin, 10-inch (25cm) circle using an offset spatula.
  4. Bake on the lowest oven rack for 20 to 25 minutes until the center is firm and the edges are slightly charred and golden-brown.
  5. Remove from the oven. Spread the tomato sauce evenly over the crust, leaving a border. Top with the thick layer of shredded mozzarella cheese.
  6. Return to the upper-middle rack and bake for 8 to 10 minutes until the cheese is melted and bubbly. Broil for 60 seconds if desired.
  7. Sprinkle the hot, melted cheese with dried oregano flakes and crushed red pepper flakes. Rest for 5 minutes, then slice into triangles and serve.

Notes

Drain the Dairy: If your cottage cheese is watery, drain it through a fine-mesh sieve for 10 minutes before blending.
Resting Phase: Let the pizza rest for 5 minutes before slicing to prevent the melted cheese from sliding off.