Cottage Cheese Pizza Crust with Golden Bubbly Mozzarella
By Liam Carter
Total
30 min
Servings
4
High oven heat sets the cottage cheese and egg mixture into a sturdy base while browning its surface for a crisper crust. This cottage cheese pizza crust is a high-protein pizza alternative with a golden, cheesy finish and a gently savory garlic note.
Cottage cheese, eggs, almond flour, garlic powder, and fine sea salt form the crust mixture. The eggs act as the structural binder, while draining overly watery cottage cheese helps the base hold its shape. A parchment-lined baking sheet lets the mixture spread into a round pizza shape, and thick tomato sauce helps keep the baked crust from becoming overly wet under the toppings.
The first bake is on track when the crust turns golden brown after about 15 to 20 minutes. A pale center needs more time to set before sauce and cheese go on, while excess cottage-cheese moisture can leave the base softer than intended. During the final bake, watch for mozzarella that is bubbly and golden rather than simply melted.
Top the baked crust with tomato sauce, low-moisture mozzarella, oregano, and crushed red pepper flakes, or add favorite toppings before the final bake. Serve it with a crisp side salad for a complete meal, or offer slices as a game-day appetizer. The article also notes that the crust can be prepared ahead for a quick meal later.
Why you'll love this recipe
- High oven heat browns the first bake while the egg mixture sets, giving the cottage cheese base enough structure to support sauce and cheese.
- Draining overly watery cottage cheese firms the mixture before baking, which helps the crust hold its round shape instead of spreading into a soft layer.
- A separate topping bake gives low-moisture mozzarella time to bubble and turn golden without requiring the sauce to cook for the entire first bake.
- Thick tomato sauce is specifically chosen to limit extra moisture on the baked crust, helping preserve the firmer texture created during the first bake.
- Freshly shredded low-moisture mozzarella melts into a bubbly topping, while oregano and crushed red pepper flakes add savory and subtly spicy finishing notes.
- The recipe uses one bowl for the crust mixture and a parchment-lined baking sheet for shaping, keeping the assembly direct before the two baking stages.
Ingredients
- •1 cup full-fat cottage cheese (drained if overly watery)
- •2 large eggs
- •0.5 cup almond flour (all-purpose flour can be substituted)
- •1 tsp garlic powder
- •0.5 tsp fine sea salt
- •0.5 cup tomato sauce (thick)
- •1.5 cups low-moisture mozzarella cheese (freshly shredded)
- •1 tsp green dried oregano flakes
- •0.5 tsp crushed red pepper flakes
Instructions
- 1
Preheat the oven to 450°F (232°C).
- 2
In a bowl, mix the cottage cheese, eggs, almond flour, garlic powder, and salt until well blended.
- 3
Line a baking sheet with parchment paper, pour on the crust mixture, and spread it evenly into a round pizza shape.
- 4
Bake for about 15 to 20 minutes, until the crust is golden brown.
- 5
Remove the crust from the oven, spread tomato sauce over it, and sprinkle with mozzarella, oregano, and crushed red pepper flakes.
- 6
Return the pizza to the oven and bake for an additional 10 to 15 minutes, until the cheese is bubbly and golden.
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