High Protein Cottage Cheese Pizza Crust
A quick and protein-rich pizza crust made with cottage cheese, perfect for weeknight meals without the need for yeast or rising time.
Ingredients
For the crust
- 1 cup cottage cheese (full-fat or low-fat) Gives moisture and protein
- 1 cup all-purpose flour Structure; can swap with a gluten-free AP blend
- 1 tsp baking powder Lift without yeast
- 1 tsp olive oil Improves elasticity and browning
- 1 tsp salt Balances flavor
Instructions
Preparation
- Preheat the oven to 220°C / 430°F. Line a baking sheet with parchment paper.
- Pour the cottage cheese into a blender or food processor. Blend until totally smooth and creamy, scraping down the sides once or twice for an even texture.
- Transfer the blended cottage cheese to a mixing bowl. Add the flour, baking powder, and salt. Mix until a soft dough forms.
- Drizzle in the olive oil and knead briefly until the dough becomes smooth and slightly elastic.
- Place the dough on the prepared baking sheet. Press and stretch it into a thin, even pizza crust (roughly 8–10 inches).
Baking
- Prebake the crust for 8–9 minutes, until the surface feels set and lightly firm to the touch.
- Remove the crust from the oven, add your favorite toppings, and return to the oven. Bake for another 8–10 minutes, until the edges are golden and toppings are cooked through.
- Let the pizza rest for 2–3 minutes before slicing to allow the center to firm up.
Notes
Refrigerate leftover pizza in an airtight container for up to 3 days. For best texture when reheating, use an oven or toaster oven. Can freeze prebaked crusts for up to 1 month.