The foundation of this cottage cheese pizza dough requires only four simple, readily available ingredients:

• Cottage cheese: I opted for full-fat cottage cheese, but low-fat versions work equally well. Since we’ll be blending the cottage cheese, the curd size (large or small) is inconsequential.
• All-purpose flour: To keep things uncomplicated, I used dependable all-purpose flour, a pantry staple for most home cooks. If you want a lighter crust consider using bread flour.
• Baking powder: This leavening agent aids the dough in rising during baking, resulting in a lighter, fluffier crust. Ensure your baking powder is fresh for optimal results.
• Olive oil: Brushing a light coating of olive oil onto the pizza dough before baking serves dual purposes: it prevents scorching and promotes a crisp, flavorful crust. Extra virgin olive oil is recommended for it’s rich flavor.
• Seasonings: I maintained a classic approach with a touch of salt, but feel free to personalize the flavor by incorporating a pinch of garlic powder or Italian seasoning. Experiment with different herbs and spices to create your own signature crust.
• Toppings: This versatile crust can handle a wide array of toppings, from pepperoni to roasted vegetables, and of course, an ample amount of mozzarella (the quintessential pizza cheese!) for that irresistible cheese pull. If you have an extra 10 minutes, consider whipping up my homemade marinara sauce for a perfectly tangy base. Fresh basil leaves add brightness when the pizza comes out of the oven.

For complete details on ingredients and measurements, please refer to the recipe card below.

Follow these simple steps to create your own delicious cottage cheese pizza crust:

1. Blend the cottage cheese until smooth. If you’re using small-curd cottage cheese, you can skip this step, but note that your crust might have a slightly gummy texture. Using a high speed blender or food processor helps achieve the perfect smooth consistency.

2. Form the dough. In a bowl, combine the blended cottage cheese, flour, baking powder, and a pinch of salt (about ¼ teaspoon). Mix until a shaggy dough forms. Avoid over mixing to keep the crust tender.

3. Knead the dough. Lightly flour your work surface. Knead the dough 5-6 times, until it’s smooth. Be careful not to overwork the dough; it should remain slightly tacky.

4. Roll it out. The thinner you roll the dough, the crispier the final crust will be, while a thicker dough will yield a chewier result. I prefer a thickness of about ½ inch for a good balance of chewiness and crispness. Transfer to a pizza stone for best results.

5. Brush with olive oil. This step helps the crust develop a golden-brown color and a crisper texture as it bakes. Consider adding garlic powder to the oil for enhanced flavor.

6. Pre-bake the crust. Partially baking the crust ensures it’s sturdy enough to hold all your toppings and helps prevent a soggy bottom. A crispy crust requires a pre-bake.

7. Add your pizza sauce. I use the back of a spoon to spread it evenly over the pre-baked crust, leaving a small border for those perfect crispy edges. A generous layer of pizza sauce helps create a good moisture base for the cheese.

8. Add your toppings. Sprinkle on the mozzarella cheese and any other toppings you love. Return the pizza to the oven and bake until the crust is golden and the cheese is bubbly and melted. If you want to add parmesan cheese, add it halfway through the baking process.

Kelly’s Note: For extra browning on the cheese, pop the pizza under the broiler for 1-2 minutes, but watch it carefully to avoid burning!

Storage and Freezing Tips

• To store: Keep leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for best results. Microwaving the pizza results in a soft crust, while baking it restores its crispness.
• To freeze: Wrap the pizza dough tightly in plastic wrap and then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, and then bring it to room temperature before rolling it out. For best results, use the dough within 1 month.

Yes! A 1:1 gluten-free flour blend, such as Cup4Cup, should work as a direct substitute for regular flour. Keep in mind that the texture may be slightly different, so you might need to adjust the kneading time or add a bit more flour if the dough feels too sticky. Monitor the dough’s consistency and make adjustments as needed.

Almond flour doesn’t contain gluten, so it won’t provide the same structure and elasticity needed for a sturdy pizza crust. If you’d like a lower-carb option, you can try using a blend of almond flour and coconut flour (typically a 3:1 ratio of almond flour to coconut flour) along with an egg to help bind the dough. Note: I haven’t tried this so I can’t guarantee what the results will be!

Explore these other protein-packed recipes for more healthy and delicious meals: