3 Ingredient Cottage Cheese Pizza Crust (Easy High-Protein Recipe)

Pizza night used to be a whole production around here. Then I tried this 3 ingredient cottage cheese pizza crust on a random Tuesday, and now Jessica asks for it every single week.

Let me share the backstory. Alex had been eating a ton of protein because of some new workout plan, and I was getting tired of making two different dinners. One night I threw cottage cheese, flour, and baking powder into the food processor just to see what would happen. Honestly? Best decision ever.

This crust holds up like real pizza dough. It gets golden on the edges, chewy in the middle, and packs way more protein than anything you'd grab from the freezer aisle. Plus, the whole thing comes together in about 22 minutes flat. If you want another quick pizza night win, my cottage cheese pizza bowl is a great no-crust option for busy evenings when you skip rolling dough entirely.

Jump to:

• Why You Will Like This Pizza Crust
• Simple Ingredients for the 3 Ingredient Cottage Cheese Pizza Crust
• How to Make the 3 Ingredient Cottage Cheese Pizza Crust
• Storage and Reheating
• Fun Variations for This Pizza Crust Recipe
• FAQ About the 3 Ingredient Cottage Cheese Pizza Crust
• Recipes You May Like
• Conclusion
• 3 Ingredient Cottage Cheese Pizza Crust

Why You Will Like This Pizza Crust

Here's why this recipe keeps showing up on our dinner table:

• Only 3 simple ingredients you probably already have in the fridge
• Ready in 22 minutes from start to finish
• Packs around 20 grams of protein per serving
• Works with gluten-free flour if that's your thing
• Tastes way better than store-bought crusts
• Jessica actually helps make it (mom win!)

Simple Ingredients for the 3 Ingredient Cottage Cheese Pizza Crust

This is what keeps me coming back. Just three things for the base, and then you get to go wild with toppings.

For the crust:

• 1 cup cottage cheese (full-fat works best, but any kind is fine)
• 1 cup all-purpose flour (I grab the gluten-free 1-to-1 kind)
• 1 teaspoon baking powder

For the toppings:

• ¼ cup pizza sauce
• ½ cup shredded cheese (mozzarella is our pick)
• Whatever toppings your family loves

Quick note on the cottage cheese: I've tested this with Good Culture, Daisy, and the store brand from Target. They all work. Jessica can't taste a difference, and trust me, that kid notices everything.

How to Make the 3 Ingredient Cottage Cheese Pizza Crust

Don't let the short ingredient list fool you. The technique matters a bit, so I split this into clear steps below.

Step 1: Prep the Oven and Pan

Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Now here's the thing. Lightly grease the top of the parchment with a little oil. I learned this the hard way when my first attempt stuck to the paper and ripped when I tried to flip it.

Step 2: Blend the Cottage Cheese

Add the cottage cheese to your food processor or high-speed blender. Blend until it's completely smooth, with no curds left.

This step is not optional, friends. Jessica asked why, and I told her chunky cottage cheese means chunky crust. Not what we want.

Step 3: Mix the Dough

In a large bowl, whisk together the flour and baking powder. Pour in the blended cottage cheese.

Mix with a spoon at first, then get your hands in there. It should come together into a soft ball of dough. If it feels too sticky, add a tablespoon of flour. Too dry? A splash more cottage cheese.

Step 4: Shape the Crust

Transfer the dough to your prepared baking sheet. Press or roll it into a 12-inch circle.

I usually use my hands because it's faster and less to wash. Try to keep the thickness even so it bakes right.

Step 5: Par-Bake the Crust

Pop the crust into the hot oven for 10 to 12 minutes. You want the top set and the edges just starting to turn golden.

Step 6: Add Toppings and Finish

Pull the crust out and spread on the pizza sauce. Sprinkle the shredded cheese and whatever toppings you're using.

Turn the oven to high broil. Put the pizza back in for 1 to 2 minutes, just until the cheese goes golden and bubbly. Watch it closely! I've burned a pizza or two because I walked away to grab my phone.

Let it cool a few minutes before slicing. That little wait helps the crust firm up so your slices hold together.

Pizza Oven Option

Got a pizza oven? Preheat to New York-style at 635 degrees. Grease your stone, shape the dough right on it, par-bake for 6 minutes, add toppings, then broil for 1 to 2 more minutes.

Storage and Reheating

Leftovers keep in the fridge for up to 3 days in an airtight container. I do not recommend freezing the baked pizza because the crust gets a weird texture when it thaws.

To reheat, skip the microwave. Pop slices into a 375-degree oven or air fryer for about 4 minutes. The crust crisps right back up like it was just made.

Fun Variations for This Pizza Crust Recipe

Want to mix it up? Here are the tweaks we actually make at our house:

• Italian herb version: Add 1 teaspoon of Italian seasoning to the dough
• Garlic lover's crust: Mix ½ teaspoon of garlic powder into the flour
• Cheesy edges: Fold shredded mozzarella into the outer ring before baking
• Lower carb swap: Try almond flour instead of all-purpose (though it needs an extra egg)
• Thin and crispy: Roll the dough into a 14-inch circle instead of 12

Ever wondered if you could use this dough for breadsticks? Yes! Cut it into strips before baking and brush with garlic butter. Alex goes nuts for these.

FAQ About the 3 Ingredient Cottage Cheese Pizza Crust

Recipes You May Like

If this pizza crust is winning you over, here are three more family-friendly picks from the blog:

• Cottage Cheese Flatbread - A soft, protein-packed flatbread that makes the best wraps and sandwiches
• Cottage Cheese Pizza Crust No Flour - A low-carb version for nights you want to skip the flour
• Gluten Free Cottage Cheese Pizza Crust - A dedicated GF recipe with extra tips for perfect texture

Conclusion

This 3 ingredient cottage cheese pizza crust has saved our family so many weeknights. Three pantry staples, a little blending, and 22 minutes is all you need.

I love how it sneaks in protein without anyone noticing. Jessica requests it, Alex packs the leftovers for work, and I get dinner on the table without stressing about what to feed a picky 12-year-old and a hungry husband.

Give it a try this week and let me know how it turns out in the comments! Don't forget to save it to Pinterest so you can find it on busy nights when brain fog hits.

Happy cooking,

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