Crispy edges, tender crumb, and a protein-packed base that actually tastes homemade? That’s what a 3 ingredient cottage cheese pizza crust delivers, and it comes together in minutes instead of hours.
No yeast. No long rise. Just cottage cheese, flour, and baking powder blended into dough that holds toppings beautifully without getting soggy.
I’ve tested this dozens of times, and it works every single time. The high-protein foundation keeps you fuller longer than traditional pizza dough, while staying naturally lighter and sturdier for loaded toppings or simple spreads. Beginner cooks nail it on the first try.
Whether you’re hunting for weeknight speed, meal prep magic, or breakfast pizza inspiration, this crust delivers. Ready to see why?
Table of Contents
Why You’ll Love This 3-Ingredient Cottage Cheese Pizza Crust
- Tender, sturdy crust that holds toppings beautifully without crumbling or getting soggy.
- No yeast means no long rise; you’ll have pizza on the table fast.
- High-protein base (cottage cheese packs serious nutrition) that keeps you fuller longer than traditional dough.
- Beginner-friendly; if you can mix and press, you’ve got this.
- Naturally lighter than thick, yeasted crusts yet sturdy enough for loaded toppings.
- Works for breakfast pizza, lunch flatbread, or weeknight dinner in one simple batch.
This crust tastes homemade, not diet-food. Save this for your next pizza night.
Key Ingredients You’ll Need
Cottage cheese (whole milk preferred) is the star here. It blends smooth into a creamy base that holds everything together while packing in protein. You’ll want whole milk cottage cheese over low-fat versions because the extra fat creates a richer, sturdier dough that won’t crack or tear when you stretch it.
All-purpose flour provides structure and helps the crust bake up tender yet sturdy. If you reach for self-rising flour instead, you can skip the baking powder entirely; the leavening is already built in, making it even more foolproof for beginners.
Baking powder (optional with self-rising flour) gives you a light, airy crumb that won’t feel dense or rubbery. Just a small amount does the trick; this isn’t a heavy bread dough.
That’s it. Three pantry staples you probably already have on hand.
If whole milk cottage cheese isn’t available, large-curd cottage cheese works beautifully too. Can’t find all-purpose? Self-rising flour saves the day. No baking powder? Self-rising flour has you covered. This recipe thrives on simple swaps because the magic is in the cottage cheese itself.
Keep it simple, keep it close. These ingredients transform into pizza magic faster than you’d expect.
How to Make It
- Blend your cottage cheese until completely smooth. This step is non-negotiable; lumpy cottage cheese leads to a bumpy, uneven crust. Use a blender or food processor for best results, or whisk by hand if you’re patient (I usually aren’t).
- Combine flour and baking powder in a separate bowl, whisking them together to distribute the leavening evenly throughout.
- Pour the blended cottage cheese into the dry ingredients and stir until a shaggy dough forms. Don’t overmix; you’re aiming for a rough, barely-come-together texture at this stage.
- Knead briefly by hand until the dough becomes smooth and holds together, roughly one to two minutes. If it feels too sticky, dust in a little extra flour, one tablespoon at a time, until it’s workable but still soft.
- Press the dough into a thin circle directly onto a parchment-lined baking sheet. Use your hands or a rolling pin; aim for an even thickness so it bakes uniformly. Don’t stress about perfect edges; rustic is charming.
- Pre-bake the crust first, then remove it, add your sauce and toppings, and finish baking until the cheese melts and the crust turns golden.
This method gives you a sturdy base that won’t get soggy from sauce or toppings. Save this for your next dinner.
Variations & Substitutions
Flour & Texture Swaps
- Self-rising flour: Skip the baking powder entirely; self-rising already contains it, so this swap keeps your ingredient count truly minimal and equally foolproof.
- Almond flour: Swap half the all-purpose flour for almond flour to lower carbs; the crust becomes nuttier and slightly denser, which honestly reminds me of focaccia.
- Coconut flour and flaxseed: Mix equal parts coconut flour and ground flaxseed with less all-purpose flour for a keto-friendly, fiber-packed base that holds together beautifully.
Topping & Flavor Ideas
- Classic marinara and mozzarella: The reliable choice; cottage cheese crust pairs perfectly with traditional pizza flavors.
- Olive oil, fresh herbs, and feta: Brush the pre-baked crust with quality olive oil, scatter oregano and basil, then crumble feta for a Mediterranean twist.
- BBQ chicken and caramelized onion: Top with shredded rotisserie chicken, tangy BBQ sauce, and slow-cooked onions for weeknight comfort.
Make-Ahead & Storage
- Refrigerate dough up to 24 hours; the flavor actually deepens as cottage cheese flavors meld.
- Pre-baked crust freezes beautifully; thaw and top whenever hunger strikes.
- Fully baked pizza stays fresh sealed in the fridge for easy reheating.
Meal prep flexibility means you’re always ready. Save this strategy for busy nights.
What to Serve With It
A 3-ingredient cottage cheese pizza crust deserves companions that let it shine. I love pairing this high-protein base with fresh, simple sides that turn dinner into something special.
Breakfast Pizza Ideas: Top your crust with scrambled eggs and sharp cheddar for a protein-packed morning, or go savory with spinach, feta, and fresh herbs. Explore more egg-based options with our cottage cheese egg pizza crust and full breakfast pizza recipe.
Pizza Night Pairings: Serve alongside a simple green salad with vinaigrette, roasted zucchini and peppers, or a light soup. These sides balance the richness beautifully.
Beyond Pizza: If you love cottage cheese dough, try our mini cottage cheese bagels or cottage cheese bagel recipe for other quick, protein-rich bases. Mix-and-match your cottage cheese creations.
Your family will ask for seconds. Save this for your next weeknight dinner.
Cottage Cheese Pizza Crust 3 Ingredient Recipe
You'll get a high-protein base that holds toppings beautifully while keeping you fuller longer than traditional dough.
Ingredients
Instructions
- Blend your cottage cheese until completely smooth using a blender, food processor, or patient whisking by hand; lumpy cottage cheese leads to a bumpy, uneven crust.
- Whisk together flour and baking powder in a separate bowl to distribute the leavening evenly throughout.
- Pour the blended cottage cheese into the dry ingredients and stir until a shaggy dough forms; don't overmix at this stage.
- Knead briefly by hand until the dough becomes smooth and holds together, roughly one to two minutes; dust in extra flour one tablespoon at a time if it feels too sticky.
- Press the dough into a thin circle directly onto a parchment-lined baking sheet using your hands or a rolling pin, aiming for even thickness.
- Pre-bake the crust at 400°F for 12 minutes until it sets but isn't quite golden.
- Remove from the oven, add your sauce and toppings, then bake for 8 more minutes until the cheese melts and the crust turns golden.
Nutritional values
Servings: 2 (one 12-inch pizza) ServingCalories:210kcalTotal Fat:4gTotal Carbohydrate:24gDietary Fiber: 1gSugars: 2gProtein:16g
Note
Topping Ideas: Go classic with marinara and mozzarella, or try Mediterranean feta and fresh herbs. For breakfast pizza, top with scrambled eggs and sharp cheddar.
Make-Ahead Magic: Refrigerate dough up to 24 hours (flavor deepens as it sits), or freeze a pre-baked crust for whenever hunger strikes. This crust tastes homemade, not diet-food—save this for your next pizza night!
