The first time I made this cottage cheese crust, I was skeptical it would hold up to toppings.
It turned out light, tender, and surprisingly crisp at the edges — a weeknight game changer.
If you are looking for a fast, high-protein pizza base with minimal ingredients, this is it.
This crust pairs well with big-flavor toppings and a fresh side like an avocado cottage cheese smoothie.
It’s forgiving, quick to make, and perfect for anyone short on time but not willing to compromise on taste.
Why You’ll Love This Recipe
- Ready in under 40 minutes start-to-finish.
- Only three core ingredients with pantry-friendly optional seasonings.
- High in protein and lower in carbs than a traditional dough.
- Versatile — holds classic or creative toppings well.
- Easy to make gluten-free without special flours.
The texture is a pleasant middle ground between a thin crust and a flatbread.
The cottage cheese and eggs create structure and moisture, while the shredded mozzarella gives chew and color.
When baked until golden, the edges crisp slightly while the center remains tender enough to fold or cut cleanly.
“I honestly didn’t expect it to taste this much like pizza crust. Crispy edges and a soft center — my kids asked for seconds!” — 5★ reader
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the structural heart of this crust.
Its curds are blended smooth to provide moisture, protein, and a mild tang without weighing the crust down.
For best results, use small-curd cottage cheese and drain for a minute if it’s very watery; that prevents a soggy crust.
Shredded mozzarella (1 cup)
Mozzarella melts and binds when heated, adding chew and the familiar stretchy bite we expect from pizza.
Use a whole-milk mozzarella for richer flavor and better browning, or a low-moisture shredded variety if you want an extra-crispy surface.
If buying pre-shredded, look for brands without added starches for cleaner melting.
Large eggs (2)
Eggs act as the binder and leavening agent, turning loose dairy into a sliceable dough.
They cook quickly and firm the crust while adding richness.
Room-temperature eggs incorporate more evenly; if you remember ahead, sit them out for 10–15 minutes.
Optional seasonings (1 tsp Italian seasoning, ½ tsp garlic powder, pinch of salt, 1 tbsp chopped parsley)
These small additions transform the base from neutral to pizza-ready.
Italian seasoning and garlic powder add aromatic depth, while parsley brightens the finished crust.
Full ingredient list:
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- Optional: 1 tsp Italian seasoning
- Optional: ½ tsp garlic powder
- Optional: pinch of salt
- Optional: 1 tbsp chopped parsley
Step-by-Step Instructions
Step 1: Preheat and prepare your pan
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easy.
Use a rimless baking sheet for the crispiest edges because air circulates better.
Pro Tip: If you want a crisper bottom, preheat the baking sheet in the oven for 5–7 minutes before spreading the mixture on it.
Step 2: Blend cottage cheese, eggs, and seasonings
In a blender or food processor combine 1 cup cottage cheese, 2 large eggs, and the optional seasonings.
Blend until the mix is very smooth and creamy, with no visible curds.
This step gives the finished crust an even texture and prevents lumps.
Pro Tip: You’ll know the mixture is ready when it looks like a thick batter — smooth, glossy, and pourable but not runny.
Step 3: Stir in shredded mozzarella
Remove the bowl from the blender and fold in 1 cup shredded mozzarella cheese by hand.
Stir until evenly distributed and the mixture becomes slightly thicker.
Avoid overworking it; you want bits of cheese throughout for pockets of melt.
Pro Tip: If your mozzarella is clumping, toss it with a light dusting of flour or cornstarch before stirring it in to separate the shreds.
Step 4: Spread into a thin crust
Pour the mixture onto the prepared baking sheet.
Use a spatula to spread it into a circle or rectangle about ¼-inch thick; make the edges slightly higher if you prefer a rim.
Aim for uniform thickness so the crust cooks evenly.
Pro Tip: Wet the back of your spatula or use an offset spatula for a perfectly smooth surface and even thickness.
Step 5: Bake until golden and firm
Bake for 20–25 minutes, or until the crust is golden and firm around the edges.
For extra crispness, switch the oven to broil and broil for 1–2 minutes at the end, watching closely to avoid burning.
Let the crust rest for 5 minutes on the sheet after baking; this helps it set so toppings won’t make it soggy.
Pro Tip: Look for a deep golden color at the edges and a slightly firm surface in the center — that tells you it’s ready to be dressed.
Step 6: Add toppings and finish baking
Top the crust with pizza sauce, additional shredded mozzarella, and your favorite toppings.
Return to the oven and bake for 5–8 minutes, until the cheese melts and toppings are heated through.
Slice and serve hot.
Pro Tip: For a crispier final bake, preheat the oven to 450°F for the topping step and keep an eye on the cheese so it doesn’t over-brown.
Expert Tips for Success
- Temperature control matters. Let eggs come to room temperature for 10–15 minutes before blending; they emulsify better and create a more consistent crumb.
- Use a food processor for the smoothest base. A high-powered blender works too, but a food processor will leave fewer air pockets.
- Strain excess liquid if your cottage cheese is very watery. A quick squeeze through a fine sieve or a few minutes in a paper towel-lined colander reduces soggy results.
- Shred your own mozzarella when possible. Pre-shredded cheeses often contain anti-caking agents that can affect melt and texture.
- Don’t skip the rest period after the first bake. Five minutes lets the proteins set and the crust firm so toppings don’t sink.
- For crispier edges, bake on a preheated steel or a dark baking sheet; they conduct heat better and encourage browning.
- If the crust bends or feels too soft after baking, give it an extra 2–3 minutes in the oven or briefly broil to tighten the structure.
- Use thinly sliced toppings. Heavy, watery vegetables like fresh tomatoes or mushrooms should be pre-cooked or drained to avoid making the crust soggy.
- If you want a uniform round, use a cake ring or an overturned pie plate as a spreading guide and remove it before baking.
- To scale up, pour the batter into two smaller pans rather than one huge sheet to keep the thickness consistent and cooking time predictable.
- For extra flavor, brush the edges with a thin layer of olive oil and sprinkle a pinch of kosher salt or garlic powder before the final bake.
Storage & Freezing
Fridge storage: Cool the baked crust completely before storing.
Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days.
When ready to use, top and reheat in a 400°F oven for 6–8 minutes until toppings are hot and cheese is bubbly.
Freezer storage: Freeze the fully baked crust flat on a sheet tray until solid, 1–2 hours.
Wrap individually in plastic wrap and then in foil, or slide between pieces of parchment in a freezer bag.
Label with the date and use within 1–2 months for best texture.
Thawing and reheating: Thaw in the refrigerator overnight for the best result.
Reheat topped or plain in a 425°F oven for 8–12 minutes.
If reheating from frozen, add a few extra minutes and cover the top loosely with foil if the edges brown too quickly.
Variations & Substitutions
Herb-forward crust: Add 1 tbsp finely chopped fresh basil and 1 tsp lemon zest to the batter for a bright, garden-fresh crust.
Swap parsley for basil or oregano for a more Mediterranean flavor.
Spicy crust: Mix ¼–½ tsp crushed red pepper flakes and ½ tsp smoked paprika into the batter.
Top with pepperoni and pickled jalapeños for a spicy, tangy pizza.
Low-sodium / low-salt: Use a low-sodium cottage cheese and omit the added pinch of salt.
Counterbalance with extra herbs and a squeeze of lemon after baking to brighten flavors.
Dairy swaps: For lower-fat options, use part-skim cottage cheese and reduced-fat shredded mozzarella.
Texture will be slightly different — drier and less golden — but still tasty.
For a nut-free alternative that keeps protein high, try blending in a tablespoon of plain Greek yogurt for tang and structure.
Frequently Asked Questions
Q: Can I use ricotta instead of cottage cheese?
A: Yes, but ricotta yields a slightly denser crust because it’s creamier and less curdy. Blend ricotta into a very smooth puree and consider adding one additional egg white to improve structure. The texture will be more cake-like and slightly less chewy.
Q: Is this crust gluten-free?
A: Absolutely. The base contains no wheat or traditional flour, making it naturally gluten-free. Always check your shredded cheese labels for cross-contamination warnings if you have celiac disease or severe gluten sensitivity.
Q: Can I make this crust ahead for meal prep?
A: Yes. Bake the crust, cool completely, then store in the fridge up to 3 days or freeze for 1–2 months. When ready, reheat and add toppings. For best texture, crisp in the oven rather than the microwave.
Q: My crust was too wet — what did I do wrong?
A: Likely the cottage cheese was too watery or the batter was spread too thick. Strain the cottage cheese briefly, or reduce thickness to 1/8–1/4 inch. Also ensure the oven temperature is accurate; an oven thermometer helps.
Q: Can I make individual personal pizzas with this recipe?
A: Yes. Divide the batter into smaller rounds on the baking sheet and bake for a slightly shorter time (about 15–18 minutes) while watching for golden edges. Personal sizes crisp faster and are great for picky eaters.
Final Thoughts
This 3-ingredient cottage cheese pizza crust is a fast, protein-forward way to enjoy pizza without fuss.
Try it once and you’ll likely keep a shortcut crust in your weeknight rotation.
If you want to compare similar recipes, check this version for another take on a low-carb crust at 3-Ingredient Cottage Cheese Pizza Crust (Low Carb, Gluten Free …).
For a popular home-cook variation and step photos, see the guide at 3-Ingredient Cottage Cheese Pizza Crust – Sam Does Her Best.
For more tips and a different method, read the recipe notes at Cottage Cheese Pizza Crust (High in Protein) – iFoodReal.com.
Please leave a star rating in the recipe card below and pin this crust to Pinterest if you loved it.
Cottage Cheese Pizza Crust
Ingredients
Main ingredients
- 1 cup cottage cheese Use small-curd cottage cheese and drain if very watery.
- 1 cup shredded mozzarella cheese Use whole-milk mozzarella for richer flavor.
- 2 large eggs Room-temperature eggs incorporate more evenly.
Optional seasonings
- 1 tsp Italian seasoning Enhances flavor.
- ½ tsp garlic powder Adds aromatic depth.
- pinch salt To taste.
- 1 tbsp chopped parsley Brightens the crust.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a blender or food processor, combine cottage cheese, eggs, and optional seasonings. Blend until smooth and creamy.
- Fold in shredded mozzarella cheese until evenly distributed.
- Pour the mixture onto the prepared baking sheet and spread it evenly into a ¼-inch thick circle or rectangle.
Baking
- Bake for 20–25 minutes, until the crust is golden and firm around the edges.
- Let the crust rest for 5 minutes after baking.
- Add your preferred toppings and return to the oven for an additional 5–8 minutes until cheese is melted.
- Slice and serve hot.
