This cottage cheese pizza base is nothing short of amazing. With just 4 ingredients and a mere 20 minutes, it’s both chewy and crispy, and incredibly tasty.
It Shouldn’t Be This Delicious.
I’ve already made it 4 times this week.
Last week I stumbled upon a video showcasing a cottage cheese pizza crust from Fit Foodie Finds and thought, hmm. Intriguing. Perhaps I should give it a shot.
I’ve always been a bit skeptical of recipes that center around cottage cheese, but HERE’S THE CATCH.
It’s TRULY INCREDIBLE!
This is not just another one of those trendy cottage cheese things. Honestly, you can forget there’s even cottage cheese in the crust. Sure, it adds protein, but what I care about is that the crust ends up being light, airy, and bready, while achieving a lovely golden brown crisp on the edges. It’s a miracle in 20 minutes. Each time, I am utterly amazed.
I’ve experimented with a few variations and will share my insights in the recipe notes. But for now, just know: you have to try this. You can find the recipe from the Fit Foodie team here – I made it almost exactly like theirs! I just bake it at a slightly higher temperature to achieve a crispier and browner finish. I also triple the quantities to create a thicker/bigger crust suitable for our family of four.
I had many people inquire about the specifics of my modifications on Instagram, so here it is documented for you.
Hope you enjoy it!
Pizza with Cottage Cheese Crust
Total Time:
30 minutesYield:
3–4 servings 1x
Description
Pizza featuring a 4-ingredient cottage cheese crust. It surprisingly tastes amazing. What’s the secret?
Ingredients
Units
Scale
For the pizza:
Instructions
- Preheat your oven to 450 degrees and position a rack at the uppermost level, near the top.
- Blend the cottage cheese until smooth.
- Transfer the blended cottage cheese to a bowl; combine with the flour, baking powder, and salt until a dough begins to form. It will start off somewhat shaggy and crumbly – use your hands to really bring it all together. I usually place it on the counter and knead it a bit to form a cohesive ball, using that extra flour to avoid sticking.
- Lay a piece of parchment on a pizza pan or baking sheet. Shape the dough on the parchment into a circle approximately 10-12 inches in diameter. Since it’s a fairly bready crust, you want to flatten it into a thinner and wider shape.
- Brush the top of the crust with olive oil.
- Place in the oven; bake (without toppings) for 8 minutes.
- Take from the oven. Spread on sauce and add both cheeses. Bake on that same top rack for another 5 minutes until the cheeses are melted.
- Lastly, broil for 2-3 minutes until the cheese and edges of the crust are a deep golden, just like in the photo. I enjoy sprinkling red pepper flakes on the slices, drizzling with olive oil or hot honey, and dipping in extra sauce! It’s simply too good!
Notes
Technically, it’s not necessary to blend the cottage cheese – it will still work, and the curds will melt, but blending gives the crust a more cohesive texture.
I utilize the Beast Mini Blender for blending the cottage cheese, which works exceptionally well. It achieves a nice whipped and light consistency, resulting in a truly fantastic crust!
- Prep Time: 15 minutes
- Cook Time: 15 minutes