Pizza night just got a protein upgrade. This crust is made almost entirely from cottage cheese and eggs, so you end up with something that tastes like a proper pizza but works a lot harder for you nutritionally.
It is a great option if you are trying to eat more protein without giving up the foods you actually enjoy. Works well for a quick weeknight dinner, and it is simple enough that you do not need any fancy equipment to pull it off.
Quick Info
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 2 |
Ingredients
- Black pepper, optional
- 1 cup cottage cheese, low fat, small curd
- 2 large eggs
- ¼ cup flour of your choice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ cup pizza sauce or marinara
- ¾ cup low fat pizza cheese blend or shredded mozzarella
- 2 ounces turkey pepperoni
- 1 tablespoon grated parmesan, optional
Tools You’ll Need
- Large mixing bowl
- Spatula
- Sheet pan
- Parchment paper
- Measuring cups and spoons
- Oven
Directions
Step 1: Preheat the oven
Set your oven to 350°F and line a sheet pan with parchment paper.
Step 2: Mix the crust base
In a large bowl, add the cottage cheese, eggs, flour, onion powder, garlic powder, and dried oregano. Add a little black pepper if you like.
Step 3: Combine everything
Stir with a spatula until it all comes together into a smooth mixture. No need to blend it, just mix until combined.
Step 4: Shape the crust
Transfer the mixture onto your prepared sheet pan. Use a spoon or spatula to spread it into a circle. Try not to spread it too thin.
Step 5: First bake
Bake for 25 to 30 minutes, until it turns slightly golden. Take it out and let it sit for a minute or two before moving on.
Step 6: Add the toppings
Spread the pizza sauce over the baked crust, then sprinkle the cheese blend on top followed by the turkey pepperoni.
Step 7: Second bake
Bake again for 5 to 7 minutes, until the cheese is fully melted. Finish with grated parmesan or chili flakes if you want, then serve.
Recipe Notes
1. Stick with small curd cottage cheese. Both low fat and full fat versions work fine, small curd just blends into the crust more smoothly.
2. Any flour works here. All purpose, oat flour, or whole wheat all do the job, and a gluten free flour works too if you need it.
3. You are not limited to a pizza cheese blend. Any shredded cheese you like will melt down nicely as a topping.
4. Swap the toppings freely. Mushrooms, onions, or any extra veggies you have on hand will work just as well as pepperoni.
5. Let the crust rest for a minute after the first bake. This helps it hold together better once the sauce and toppings go on.
Nutrition Information
Per Serving (Approximate)
| Nutrient | Amount |
| Calories | 421 kcal |
| Carbohydrates | 28g |
| Protein | 40g |
| Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 258mg |
| Sodium | 1617mg |
| Fiber | 2g |
| Sugar | 5g |
Note: these values are approximate and can vary depending on the exact ingredients and brands you use.
Frequently Asked Questions
Can I skip the seasonings?
Yes, the crust will still work fine without them. The seasonings just add extra flavor, so leaving any out is not a problem.
Can I use large curd cottage cheese instead?
It will still work, though the texture may be slightly different. Draining any extra liquid first helps, and pulsing it briefly can smooth things out too.
Can I make the crust without flour?
Yes, though it will turn out softer and less sturdy. It still holds together well enough to eat, just handle it a bit more gently.
How do I store leftovers?
Keep leftover slices in an airtight container in the fridge for a few days. Reheat in the oven to help the crust firm back up.
Tried this recipe? I’d love to hear how it turned out — drop a comment below!