This isn’t your ordinary pizza! This is Cottage Cheese Pizza, with a whopping 51 grams of protein per serving. Ba-bam!
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Get out of my dreams, get into my mouth.
If you think pizza is junk food, I’d like to introduce you to this cottage cheese pizza recipe.
51 grams of protein! And all that protein with just 526 calories.
If you’re always on the lookout for ways to work more protein into your day, you’re going to flip for this pizza. (Don’t forget about my Air Fryer Protein Bagels either!)
As for the taste—well, yes, it’s not exactly like a traditional pizza crust, but you know what? It’s pretty darn close! I also love how the edges of the crust get golden brown and delightfully crispy in the oven.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Pizza Crust:
- All-Purpose Flour. Although I haven’t tested it, I think a gluten-free all-purpose flour substitute would work just fine. I don’t recommend a single flour (like almond flour or coconut flour), but the kind of blend formulated for baking.
- Baking Powder. A traditional pizza crust is made with yeast; here, we use baking powder for leavening.
- Cottage Cheese. I like Good Culture 2% and that’s what I tested in this recipe.
- Egg. Egg binds the dough and it also adds a bit more protein.
For Topping:
- Sauce. I used pizza sauce and Basil Pesto.
- Cheese. Mozzarella cheese is the classic, but you can use any cheese you like. It adds more protein!
- Meat. Again: more protein! I used shredded chicken, but turkey sausage or plant-based sausage are healthy options too.
- Veggies. I wanted Margherita vibes, so I used cherry tomatoes, but you can truly use whatever you like.
- Garnishes. Chopped fresh basil and balsamic glaze if you want to replicate my cottage cheese pizza, but other herbs, roasted garlic cloves, and Hot Honey are excellent too.
Tips for Making Perfect Cottage Cheese Pizza Crust
- Puree the Cottage Cheese If Needed. Baking takes care of most of the curd-y texture of the cottage cheese, but if you’re really averse to that texture, you can blitz the cottage cheese in your food processor to make it completely smooth.
- Zhuzh Up the Crust. You can add a little garlic powder or Italian seasoning to the dough for the crust if you’d like; this can help if your objection to cottage cheese is the flavor or the smell.
- Parbaking Is Non-Negotiable. You absolutely canNOT shape the crust and add the toppings directly to it like you might with a regular pizza. The cottage cheese crust needs to be dry to the touch before you add the toppings.
More High Protein Cottage Cheese Recipes
- Level up your snack game with this Cottage Cheese Queso.
- I use sheet pan Cottage Cheese Eggs in this Breakfast Burrito Recipe to work in some extra protein.
- Protein Ice Cream is rich, creamy, and secretly healthy. You don’t even need an ice cream maker for it!
- I’ll forgive you if you skip the chips and just eat this Healthy Buffalo Chicken Dip with a spoon.
Cottage Cheese Pizza
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Ingredients
For the Pizza Crust
- ¼ cup all purpose flour or GF AP flour substitute
- ½ teaspoon baking powder
- ½ cup cottage cheese I used Good Culture 2%
- 1 large egg
For Topping
- 2 tablespoons pizza sauce or Basil Pesto
- 3 to 4 tablespoons Mozzarella cheese
- ½ cup shredded chicken or cooked, crumbled turkey sausage or meatless sausage
- Small handful sliced cherry tomatoes
- Chopped fresh basil
- Balsamic glaze optional
Instructions
- Place a rack in the center of your oven and preheat to 375°F.
- In a medium bowl, whisk together the cottage cheese and egg. Sprinkle the flour and baking powder over the top. With a rubber spatula or wooden spoon, stir to evenly combine.
- Place sheet of parchment paper on top of a baking sheet (or pizza stone). Spread the cottage cheese mixture into a round crust shape that is about 8 inches across.
- Bake for 20 to 25 minutes, until golden at the edges and dry to the touch on top. Remove from the oven. Increase the oven temperature to 400°F.
- Spread crust with the sauce, sprinkle with Mozzarella cheese, and scatter on the chicken and tomatoes. Return to the oven and bake 5 to 8 minutes more, until the Mozzarella is melted.
- Finish with fresh basil and balsamic glaze. Let cool a few minutes, then slice and enjoy.
Nutrition
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This pizza turned out great! Light but filling!
Looks fabulous! Thanks Nancy!
I was excited but skeptical when I made this last night. It turned out delicious and even my picky teen loved it. Perfect and easy recipe for her to take to college and do for herself if she wanted to. Made a few swaps…used einkorn flour, whole milk cottage cheese. Also added some haloumi cheese we had in the fridge. Love finding recipes like this…healthy, tasty and doable!!
Glad it worked! Thanks Angie!
SUPER good. Doubled the recipe and split with hubby. he was skeptical then really liked it!
Yay so glad to hear it!!