Learn how to make a Cottage Cheese Pizza Crust recipe! It’s high protein, easy to make, and honestly tastes just as good as traditional pizza dough!

I know what you’re thinking…

…enough with the cottage cheese everything, already!

But, hear me out…

…cottage cheese pizza crust is on the list of top two best thing I’ve made with cottage cheese.

And I’ve made a LOT of things. If I had to short list it, it would be this pizza dough and then my cottage cheese protein pancakes. 

But like, the egg bites are really good too, and so are the high protein sweet potato bowls, but I digress.

My cottage cheese pizza has count ’em.. 1…2…3…4…5 simple ingredients. 

And of course, all purpose flour, baking powder, and salt make up the majority of them. One thing that I like to use is nutritional yeast in my pizza crust recipe. It adds the most delicious nutty, cheesy and savory flavor. Though it is optional, I find that it makes the crust perfect golden brown and really enhances the cheesy flavor.

Trust me when I say this, your whole family – including the kids is going to love this recipe. The crust has such a nice texture, with a good snap and the nutritional yeast gives it a deliciously cheesy flavor. Just top with your favorite pizza toppings and watch them run to the table.

• Cottage cheese: I use and suggest low fat cottage cheese for this recipe. We’ll blend the cottage cheese mixture in a food processor first. Then continue to make the pizza dough directly in the food processor.
• All-purpose flour: the base of our cottage cheese pizza crust.
• Nutritional Yeast: adds a deliciously cheesy flavor tot he pizza crust.
• Kosher Salt: we’ll use this sparingly as cottage cheese naturally is higher in sodium.
• Baking Powder: you’ll need a couple teaspoons of baking powder for this recipe. This gives the crust a gentle lift.
• Pizza sauce: you’ll need a cup pizza sauce or maybe a little more if you like your pizza saucier. My pizza sauce recipe contains ingredients like oregano, Italian seasoning and gives the sauce plenty of pizzeria-style flavor.
• Favorite Toppings: I know I’ll probably sound like a toddler, but currently my favorite pizza is the simplest one of them all – just cheese. Occasionally, I like a little pepperoni too. But what I’m trying to say is, keep the toppings light. I typically suggest avoiding or sparingly using veggies with a high water content in pizza recipes! If you must use mushrooms, onions, and peppers slice them super thin and only use a handful. Fresh basil is always a good idea to finish this with.
• Shredded cheese: you want to use a cheese that works well for melting, I like whole milk mozzarella cheese, but you could also use provolone or something similar.