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Cottage cheese pizza with a crisp golden edge, tomato sauce, mozzarella, tomatoes, and basil

High Protein Cottage Cheese Pizza Crust

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A no-yeast cottage cheese pizza crust made with 2% cottage cheese, all-purpose flour, Parmesan, baking powder, and Italian seasoning. Pre-baking on a hot pan gives the bottom a firmer, lightly crisp finish.

  • Total Time: 25 minutes
  • Yield: 1 (10-inch) pizza crust, 2 servings

Ingredients

Scale
  • 1 cup (226 g) 2% cottage cheese
  • 1 1/4 cups (150 g) all-purpose flour, plus up to 1 to 2 tablespoons for the work surface only if needed
  • 1/4 cup (25 g) finely grated Parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon dried Italian seasoning

Instructions

  1. Preheat the oven to 450°F (232°C). Place a heavy rimmed sheet pan or pizza pan in the oven while it heats.
  2. Whisk the flour, Parmesan, baking powder, and Italian seasoning in a large bowl.
  3. Add the cottage cheese and stir with a wooden spoon until shaggy clumps form. Press the mixture together with clean hands into a soft dough.
  4. Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes, until cohesive. Use only enough extra flour to keep the dough manageable.
  5. Place the dough on parchment paper and roll or press it into an even 10-inch round about 1/4 inch thick.
  6. Carefully transfer the parchment and crust onto the preheated pan. Pre-bake for 8 to 10 minutes, until the surface looks dry and the edges begin to color.
  7. For a finished pizza, add a thin layer of thick sauce, low-moisture mozzarella, and desired toppings. If the crust releases cleanly, slide out the parchment and bake directly on the hot pan for 5 to 7 minutes more, until the cheese melts and the bottom is lightly crisp.
  8. Let the finished pizza stand for 2 to 3 minutes before slicing. If you are saving the crust for later, cool the plain pre-baked crust completely before storing.

Notes

  • Nutrition is calculated for the plain crust only and does not include sauce, mozzarella, meat, vegetables, or other pizza toppings.
  • If cottage cheese has a large pool of whey on top, spoon off only the excess liquid. Do not press the cottage cheese completely dry.
  • If the dough remains very sticky after resting for 2 minutes, add extra flour 1 tablespoon at a time. Adding much more flour makes the crust dry.
  • A gluten-free 1-to-1 baking flour can be used as a variation, but texture and nutrition will differ from the primary wheat-flour recipe.
  • Do not taste raw dough because uncooked flour can contain harmful bacteria.
  • For meal prep, refrigerate a cooled pre-baked crust for up to 3 days or freeze it flat for up to about 2 months for best texture.
  • Author: Adam Moretti
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: American
  • Diet: High Protein, Vegetarian

Find it online: https://www.healthyamericanbites.com/high-protein-cottage-cheese-pizza-crust/