2 Ingredient Cottage Cheese Pizza Crust (High Protein, Easy Recipe)

Pizza night used to mean either ordering in or spending an hour wrestling with yeast dough on my countertop. Then I tried this 2 ingredient cottage cheese pizza crust, and honestly? I haven't gone back since.

Jessica came home from soccer practice last Tuesday starving, and I had exactly 17 minutes before she started raiding the pantry for chips. I grabbed self-rising flour and a tub of cottage cheese, and that was it. Dinner was on the table before Alex even finished replying to his work Slack messages.

What I love about this recipe is how ridiculously simple it is. Two ingredients. One bowl. A real homemade pizza that tastes like something from a little neighborhood pizzeria. No yeast, no rising time, no fancy techniques. If you've been looking for a faster way to make pizza without sacrificing that chewy, crispy texture, you'll want to bookmark this one. For another spin on pizza night, my original cottage cheese pizza crust is also a family-approved winner worth trying.

Jump to:

• Why You'll Love This 2 Ingredient Cottage Cheese Pizza Crust
• Ingredients for This 2 Ingredient Cottage Cheese Pizza Crust
• How to Make Your 2 Ingredient Cottage Cheese Pizza Crust
• Storage and Reheating Tips
• Tasty Variations of This 2 Ingredient Cottage Cheese Pizza Crust
• FAQ About This 2 Ingredient Cottage Cheese Pizza Crust
• Recipes You May Like
• Final Thoughts
• 2 Ingredient Cottage Cheese Pizza Crust

Why You'll Love This 2 Ingredient Cottage Cheese Pizza Crust

Let me share why this one earned a permanent spot in our weekly meal rotation:

• Only 2 ingredients needed: Self-rising flour and whipped cottage cheese. That's it.
• Ready in 17 minutes total: Perfect for those chaotic weeknights.
• High protein: You get 32 grams of protein per serving, which keeps Jessica full until bedtime.
• No yeast, no waiting: Just mix, roll, and bake.
• Crispy edges, chewy middle: Tastes like real pizza dough, not a health food compromise.
• Kid-approved: Jessica didn't even notice the cottage cheese, and she's my toughest critic.

Ingredients for This 2 Ingredient Cottage Cheese Pizza Crust

Here's what you'll need. Simple stuff you probably already have:

• 1 ¾ cups self-rising flour
• 1 cup whipped cottage cheese (see notes below)
• 1 teaspoon olive oil (optional, for brushing the edges)

A quick note on the cottage cheese: I whip mine in the blender until it's smooth and creamy. Full-fat gives you the best flavor and texture, but low-fat or non-fat both work fine. If you don't have self-rising flour, you can make your own by mixing 1 ¾ cups all-purpose flour with 2 ½ teaspoons baking powder and ½ teaspoon salt.

How to Make Your 2 Ingredient Cottage Cheese Pizza Crust

Alright, here's the step-by-step. Promise, it's as easy as it sounds.

Prep the Oven and Pan

1. Preheat your oven to 350F (180C).
2. Line a large pizza stone or baking sheet with parchment paper.

Mix the Dough

3. In a mixing bowl, add the self-rising flour and whipped cottage cheese.
4. Mix until a smooth dough forms. If it feels too thick, splash in a little water. Too sticky? Add a small pinch of flour.

(Here's a tip I learned the hard way: don't overmix. Once it comes together, stop. Overworking the dough makes the crust tough.)

Shape the Crust

5. Transfer the dough to a lightly floured surface.
6. Roll it out into a circle, about 12 inches wide. Don't stress about a perfect shape, a rustic look actually bakes up better.

Add Toppings and Bake

7. Place the rolled dough onto your prepared pan.
8. Brush the edges with olive oil for that golden, crispy finish.
9. Add your pizza sauce and whatever toppings you love.
10. Bake for 15 minutes, or until the crust turns golden and the cheese bubbles.
11. Pull it from the oven, slice, and serve hot.

Jessica always steals the first slice. Every single time.

Storage and Reheating Tips

Got leftovers? Lucky you. Here's how I keep them tasting fresh:

• Refrigerator: Store slices in an airtight container for up to 3 days.
• Freezer: Freeze cooled slices on a baking sheet, then transfer to a freezer bag. They'll keep for up to 2 months.
• Reheating: Skip the microwave if you can. Pop slices in a 375F oven for 5 to 7 minutes, or in an air fryer at 350F for 3 minutes. The crust crisps right back up.

Honestly, cold pizza the next morning is my guilty pleasure. Don't tell Alex.

Tasty Variations of This 2 Ingredient Cottage Cheese Pizza Crust

Want to switch things up? Here are some ideas I've tested in my own kitchen:

• Garlic herb version: Mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the dough.
• Gluten-free option: Swap the self-rising flour for a 1-to-1 gluten-free baking flour plus 2 teaspoons baking powder.
• Mini pizzas: Divide the dough into 4 smaller rounds. Great for picky eaters who want their own personal pizza.
• Stuffed crust: Wrap the edges around string cheese before baking. Jessica's request, and yes, it works.
• Cheesy crust topper: Sprinkle parmesan on the edges before baking for extra flavor.

Ever tried sprinkling a little cornmeal under your dough before baking? It adds the best crunchy bottom. Give it a shot next time.

FAQ About This 2 Ingredient Cottage Cheese Pizza Crust

Recipes You May Like

Looking for more ways to enjoy cottage cheese pizza? Try these family tested favorites:

• Cottage Cheese Pizza Crust No Flour - Perfect for anyone skipping flour altogether
• High Protein Cottage Cheese Pizza Bowl - All the pizza flavor, none of the crust prep
• Cottage Cheese Almond Flour Pizza Crust - A lower carb spin on pizza night

Final Thoughts

This 2 ingredient cottage cheese pizza crust has changed how our family does pizza night. Two pantry staples, 17 minutes, and dinner is done. No yeast, no rise time, no stress.

I love that it's protein-packed and family-friendly, and honestly? It just tastes really good. The edges turn golden and crispy, the middle stays chewy, and Jessica always asks for seconds.

Give this one a try next time you're staring into the fridge wondering what's for dinner. Save it to Pinterest so you don't lose it, and let me know in the comments how your family liked it.

Happy baking,

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