It Has No Business Being This Good.
So, I’ve made it 4x already this week.
I saw a video for a cottage cheese pizza crust from our friends at Fit Foodie Finds last week and I thought, hmm. Interesting. Maybe I should try that.
I am always a little suspicious about recipes based around cottage cheese, but HERE IS THE THING.
It’s ACTUALLY SO GOOD!
It is not one of these gimmicky cottage cheese moves. I mean, honestly, forget that there’s even cottage cheese in the crust. I mean, yay protein, but all I care about is that that crust is still somehow is light and airy and bready, but still gets a bit of a golden brown crisp out the outside? It’s a 20 minute miracle. Every time I am shocked and amazed.
I’ve tried some variations of this and I’ll put my thoughts into the notes of the recipe. But for now, just know: this is worth trying. You can find the Fit Foodie gals recipe here – I made it almost exactly the same as theirs! I just bake it a bit hotter, to get more crispy and browned. I also triple the amounts to make a thicker / bigger crust to feed our whole family of 4.
I had lots of people asking me about the details of my changes on Instagram, so here it is in writing for ya.
I hope you love it!
Pizza with Cottage Cheese Crust
Total Time: 30 minutes
Yield: 3–4 servings 1x
Description
Pizza with a 4-ingredient cottage cheese crust. That actually tastes good. What is happening.
Ingredients
Units
Scale
- 1 cup cottage cheese
- 1 cup flour + 1-2 tablespoons for dusting
- 1 teaspoons baking powder
- 1 teaspoons coarse kosher salt
- 1–2 tablespoons olive oil
For the pizza:
- 1/4 to 1/3 cup sauce (I’ve been using Rao’s marinara)
- 1/3 to 1/2 cup shredded mozzarella cheese
- 1/4 to 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 450 degrees and place a rack at the highest position, near the top.
- Blend the cottage cheese until smooth.
- Place blended cottage cheese in a bowl; mix with the flour, baking powder and salt until a dough starts to come together. It will start to get kind of shaggy and crumbly – use your hands to really bring it together. I usually turn it out on the counter and give it a few squishes to make it into a cohesive ball. Use that extra flour to prevent sticking.
- Place a sheet of parchment on a pizza pan or baking sheet. Place the dough on the parchment and press into a circle that is about 10-12 inches in diameter. It is a pretty bready crust, so you want to really press it out into a thinner, wider surface area.
- Rub the top of the crust with olive oil.
- Place in the oven; bake (no toppings) for 8 minutes.
- Remove from oven. Spread with sauce and top with the two cheeses. Bake on that same top rack for another 5 minutes to melt the cheeses.
- Finally, broil for 2-3 minutes until the cheese and crust edges are deeply golden, like the picture. I like to sprinkle the slices with red pepper flakes, drizzle with olive oil or hot honey, and dip into more sauce! It’s too good!
Notes
Technically you don’t need to blend the cottage cheese – it will work and the curds will melt, but it gives the crust a more gummy texture.
I use the Beast Mini Blender for blending the cottage cheese and it works so well. It gets the consistency nice and whipped and light, which I think yields a really amazing crust!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
