Blending cottage cheese into the dough replaces oil and water, packing this crust with 12 extra grams of protein per slice.
4-Ingredient Cottage Cheese Pizza Crust
Transform your pizza night with this delightful 4-Ingredient Cottage Cheese Pizza Crust! Packed with protein and super simple to whip up, this crust combines creamy cottage cheese, wholesome oats, and a touch of seasoning for a satisfying base that's both tasty and nutritious. Get ready to indulge in a guilt-free slice of heaven!
Prep
15
min
Cook
17
min
Serves
4
people
Level
beginner
The Story
This isn't Naples, it's 2010s American gym culture colliding with Italian carbohydrate tradition—bodybuilders in California started blending cottage cheese into dough to sneak extra protein past their macros, hijacking a pizzeria staple and turning it into a high-protein Trojan horse that would make any Neapolitan pizzaiolo clutch his pearls in horror.
Regional Twist
In Rome's Testaccio district, they'd swap the Parmigiana Reggiano for pecorino romano and add a fistful of chili flakes directly into the dough itself, turning this protein-hack crust into something closer to a fiery Roman-style pizza al taglio.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ½-1 cup jarred marinara or leftover tomato soup (120 ml)
- oregano, red pepper flakes, garlic powder, for servingoptional
🥛Dairy & Eggs(2)
- 2 cups cottage cheese (480 ml)
- 4 oz shredded mozzarella cheese (113 g)
🫙Pantry Staples(3)
- 2 tsp baking powder (10 ml)
- 2 cups (256g) all-purpose flour (250 g)
- 2 tbsp extra virgin olive oil (30 ml)
🧂Spices & Seasonings(1)
- 1 ½ tsp Kosher salt (7.5 ml)
📦Other(1)
- ¼ cup grated Parmigiana Reggiano, plus more for serving (60 ml)
Nutrition (per serving)
Calories
525
Protein
29g
Carbs
57g
Fat
20g
👨🍳 Instructions
- 1
Position an oven rack at the top of the oven and preheat the oven to 450 degrees F.
- 2
Blend the cottage cheese until smooth.
- 3
Add the cottage cheese to a large bowl, then mix in the flour, baking powder, and salt until a dough starts to come together.
- 4
Turn the dough out on the counter, sprinkle with a little more flour, and knead into a smooth dough.
- 5
Line a large baking sheet with parchment paper.
- 6
Dust your counter with flour, roll the dough into a rough square or circle, then transfer to the baking sheet.
- 7
Brush the top with olive oil.
- 8
Bake for 12 minutes (no toppings).
- 9
Remove from the oven. Spread the sauce on top, making sure to leave a 1-inch border for the crust, then top with the two cheeses.
- 10
Bake for 5 minutes until the cheese melts, then broil for 2-3 minutes.
- 11
Cool for 2 minutes, then cut and enjoy!
💡 Pro Tips
- ✓Blend cottage cheese until completely smooth (2-3 minutes) before mixing into dough because large curds prevent gluten hydration and create a dense, gummy crust rather than an open crumb structure.technique2-3 minutes blending time
- ✓Use cottage cheese at 80-90% of total wet ingredients by weight because the high moisture content (80%) requires 2 tsp baking powder per 2 cups flour (double standard ratio) to generate sufficient CO2 for rise without oversalting.ingredient80% moisture content, 2 tsp baking powder per 2 cups flour
- ✓Pre-bake the crust for exactly 12 minutes at 450°F without toppings to set the structure and evaporate excess moisture from cottage cheese, preventing a soggy base when sauce and cheese are added.timing12 minutes at 450°F
- ✓Brush the dough with extra virgin olive oil before pre-baking to create a moisture barrier that prevents marinara sauce from soaking into the crust, keeping it crispy rather than bread-like.technique2 tbsp olive oil
- ✓Position oven rack at the top and bake at 450°F (rather than standard 375°F) because cottage cheese's high moisture requires intense top-down heat to crisp the crust edges while the center stays tender, not doughy.equipment450°F, top rack position
Share this recipe
Prep
15
min
Cook
17
min
Serves
4
people
Level
beginner
Share this recipe
Blending cottage cheese into the dough replaces oil and water, packing this crust with 12 extra grams of protein per slice.
4-Ingredient Cottage Cheese Pizza Crust
Transform your pizza night with this delightful 4-Ingredient Cottage Cheese Pizza Crust! Packed with protein and super simple to whip up, this crust combines creamy cottage cheese, wholesome oats, and a touch of seasoning for a satisfying base that's both tasty and nutritious. Get ready to indulge in a guilt-free slice of heaven!
The Story
This isn't Naples, it's 2010s American gym culture colliding with Italian carbohydrate tradition—bodybuilders in California started blending cottage cheese into dough to sneak extra protein past their macros, hijacking a pizzeria staple and turning it into a high-protein Trojan horse that would make any Neapolitan pizzaiolo clutch his pearls in horror.
Regional Twist
In Rome's Testaccio district, they'd swap the Parmigiana Reggiano for pecorino romano and add a fistful of chili flakes directly into the dough itself, turning this protein-hack crust into something closer to a fiery Roman-style pizza al taglio.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ½-1 cup jarred marinara or leftover tomato soup (120 ml)
- oregano, red pepper flakes, garlic powder, for servingoptional
🥛Dairy & Eggs(2)
- 2 cups cottage cheese (480 ml)
- 4 oz shredded mozzarella cheese (113 g)
🫙Pantry Staples(3)
- 2 tsp baking powder (10 ml)
- 2 cups (256g) all-purpose flour (250 g)
- 2 tbsp extra virgin olive oil (30 ml)
🧂Spices & Seasonings(1)
- 1 ½ tsp Kosher salt (7.5 ml)
📦Other(1)
- ¼ cup grated Parmigiana Reggiano, plus more for serving (60 ml)
Nutrition (per serving)
Calories
525
Protein
29g
Carbs
57g
Fat
20g
👨🍳 Instructions
- 1
Position an oven rack at the top of the oven and preheat the oven to 450 degrees F.
- 2
Blend the cottage cheese until smooth.
- 3
Add the cottage cheese to a large bowl, then mix in the flour, baking powder, and salt until a dough starts to come together.
- 4
Turn the dough out on the counter, sprinkle with a little more flour, and knead into a smooth dough.
- 5
Line a large baking sheet with parchment paper.
- 6
Dust your counter with flour, roll the dough into a rough square or circle, then transfer to the baking sheet.
- 7
Brush the top with olive oil.
- 8
Bake for 12 minutes (no toppings).
- 9
Remove from the oven. Spread the sauce on top, making sure to leave a 1-inch border for the crust, then top with the two cheeses.
- 10
Bake for 5 minutes until the cheese melts, then broil for 2-3 minutes.
- 11
Cool for 2 minutes, then cut and enjoy!
💡 Pro Tips
- ✓Blend cottage cheese until completely smooth (2-3 minutes) before mixing into dough because large curds prevent gluten hydration and create a dense, gummy crust rather than an open crumb structure.technique2-3 minutes blending time
- ✓Use cottage cheese at 80-90% of total wet ingredients by weight because the high moisture content (80%) requires 2 tsp baking powder per 2 cups flour (double standard ratio) to generate sufficient CO2 for rise without oversalting.ingredient80% moisture content, 2 tsp baking powder per 2 cups flour
- ✓Pre-bake the crust for exactly 12 minutes at 450°F without toppings to set the structure and evaporate excess moisture from cottage cheese, preventing a soggy base when sauce and cheese are added.timing12 minutes at 450°F
- ✓Brush the dough with extra virgin olive oil before pre-baking to create a moisture barrier that prevents marinara sauce from soaking into the crust, keeping it crispy rather than bread-like.technique2 tbsp olive oil
- ✓Position oven rack at the top and bake at 450°F (rather than standard 375°F) because cottage cheese's high moisture requires intense top-down heat to crisp the crust edges while the center stays tender, not doughy.equipment450°F, top rack position