Let Me Tell You About My Love Affair With Cottage Cheese Pizza Crust
Alright, so first off: I never thought I’d be the kind of person who gets all excited about cottage cheese. As a kid, I used to think it looked like something you’d see at the dentist’s office (sorry, cottage cheese fans). But, one rainy Friday when I was out of flour and craving pizza, I stumbled on this high protein cottage cheese pizza crust idea. And wow. Not to get too dramatic, but it kinda changed my pizza life. My brother, who usually turns his nose up at anything “healthy”—he eats this up without complaint. I’ve even had friends ask for the recipe after one of our movie nights (which, by the way, always ends with someone spilling something on my sofa. Every. Single. Time.).
Why You’ll Love This (or at Least Why I Do)
I make this when I’m trying to eat a bit less bread but still want that proper, cheesy pizza experience. My family goes wild for this because it’s just so filling—plus, there’s not a hint of that “diet food” taste (you know what I mean). Actually, there was one time the crust stuck to the pan and I almost swore off the whole thing, but I figured out a fix (keep reading, ha!). Oh, and if you’re trying to sneak more protein into your day without just drinking weird shakes, this definitely helps.
What You’ll Need (Plus My Oddball Swaps)
- 1 cup cottage cheese (I use full-fat but my gym buddy swears by low-fat; truthfully, both work fine)
- 2 eggs (sometimes I add a third if the eggs are small, but usually two does the trick)
- 1/2 cup grated parmesan or mozzarella (granny always insisted on parmesan, but I’ll use the mystery shredded cheese from the supermarket if that’s what I’ve got)
- 1/2 cup oat flour (you can blitz rolled oats in a blender if you don’t have fancy oat flour—old-school, but effective)
- 1/2 tsp garlic powder (or, honestly, just a big pinch of whatever dried herbs you love)
- Pinch of salt and pepper
- Optional: a handful of chopped fresh basil or oregano
How To Make It: The Play-By-Play (With My Usual Detours)
- Preheat your oven to 425°F (220°C). Boring but necessary. If you forget, just blame the cat or something.
- Line a baking sheet with parchment paper. Actually, one time I ran out and just greased the tray really well—was a bit messier, but it worked. So, not the end of the world if you forget.
- In a big mixing bowl, dump in your cottage cheese, eggs, cheese, and oat flour. Add the garlic powder, salt, pepper, and herbs if you’re feeling fancy.
- Now, mash it all together. I use a stick blender because I like it smooth, but if you only have a fork, go to town. Don’t worry if it looks a bit weird at this stage—it always does! (This is when I sneak a taste. Don’t judge.)
- Scrape the mixture onto your lined baking sheet and smoosh it into a circle or a rectangle, about 1/3 inch thick. I use wet hands for this part—way less sticky.
- Bake for 18-22 minutes, or until the edges get golden and it smells, frankly, like heaven. I check it at 15 minutes and rotate the pan. Sometimes I get distracted and it goes a bit dark on the edges, but nobody’s complained yet.
- Take it out, let it cool for 5 minutes (I know, patience is hard), then top with sauce, cheese, and whatever you like. Pop it back in just until the toppings are bubbly. I’d say 6-8 more minutes, but go by sight.
Notes: Hard-Earned (and Sometimes Weird) Lessons
- If you use really wet cottage cheese, drain off the extra liquid first. Otherwise it’ll stay a bit floppy in the middle. Learned that the hard way.
- Actually, I find it works better if you let the crust cool right down before topping—keeps things crispier.
- The crust freezes well, but sometimes gets a tad chewier when reheated. Eat fresh if you can (but honestly, I snack on it cold too).
Variations: My Experiments, For Better or Worse
- Tried adding a handful of spinach—looked a bit swampy but tasted great.
- Once used ricotta instead of cottage cheese. It was OK, just a little heavier.
- I attempted cauliflower one time. Do not recommend; it was like eating a wet sock. You live and learn.
- For a gluten-free version, just stick with oat flour or even almond flour. Both work, though almond is a bit crumbly.
What If I Don’t Have…?
No food processor? No worries, just use a fork and some elbow grease. I’ve even mixed it up with a potato masher when I was in a rush and, truth told, it didn’t make much difference. I suppose a stick blender is my favorite, but don’t go buying special gear for this—save your quid.
How to Store It (Though, It Never Lasts Here)
Store any leftovers in an airtight container in the fridge. Lasts 2–3 days, but in my house it never survives more than 24 hours—someone always nicks a slice for a midnight snack. You can pop it in the toaster oven to reheat. Or, honestly, cold pizza for breakfast is a vibe.
How I Like to Serve This (And a Family Quirk)
We love this crust topped with tomato sauce, mozzarella, and whatever random veggies are lurking in the fridge. My little cousins insist on pineapple (don’t @ me). Sometimes I brush the finished crust with a bit of garlic butter before adding toppings. Oh, and if I’m feeling extra, I’ll serve it with a rocket salad (arugula if you’re not from around these parts) tossed with lemon and olive oil. Makes the whole thing feel a bit posh.
Pro Tips I Learned the Hard Way
- Don’t skip the parchment paper. I once tried to be clever and go without, ended up chiseling the crust off the tray. Not fun.
- Let the crust cool a little before topping. If you try to rush it, it gets soggy. I know, waiting is hard, but trust me.
- If the mixture seems too thin, add a spoonful more flour—better safe than sorry.
FAQ: Real Questions I’ve Been Asked (And My Honest Answers)
- Can I make this dairy-free? Hm, probably not quite the same, but you could try a plant-based cottage cheese and vegan cheese. I haven’t, but if you do, let me know how it goes!
- Does it taste like cottage cheese? Not really! Especially once you pile on the toppings. My neighbor hates cottage cheese and still ate half the tray.
- Can I double the recipe? Yep, actually, I do this for parties. Just use two trays or bake in batches.
- How thick should I make the crust? Aim for about 1/3 inch, but if you like it thinner, go for it. Just watch it doesn’t burn (speaking from, erm, experience).
- What if I don’t have oat flour? You can whizz up rolled oats in a blender, or use regular flour if you don’t mind gluten. Or, as I mentioned earlier, almond flour works but is a bit more crumbly.
Oh—and if you want more pizza topping inspiration, check out this list from Serious Eats. For a look at other creative protein-packed recipes, EatingWell has a bunch I like to browse when I’m bored.
Phew, that’s all! I hope you give it a go—and if you tweak the recipe, let me know what worked (or didn’t). We’re all learning as we go, right?
Ingredients
- 1 cup cottage cheese (low-fat or full-fat)
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup oat flour (or almond flour for gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine cottage cheese, eggs, mozzarella cheese, and parmesan cheese. Mix until well blended.
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3Add oat flour, garlic powder, dried oregano, and salt to the cheese mixture. Stir until a thick batter forms.
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4Spread the mixture evenly onto the prepared baking sheet, shaping it into a round or rectangular pizza crust about 1/4 inch thick.
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5Bake for 20-25 minutes, or until the crust is golden and set. Remove from oven and let cool slightly before adding your favorite pizza toppings.
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6Return to the oven with toppings if desired, and bake for an additional 5-10 minutes. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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