Delish Cottage Cheese Pizza Recipes

This is my weeknight magic trick: a creamy, high‑protein white pizza built on whipped cottage cheese that somehow tastes indulgent but doesn’t send you into a couch nap. It’s the kind of pizza you throw together when you want pizza pizza but also want to feel like a semi-responsible adult. We blitz cottage cheese until silky, season it like a garlicky Alfredo, spread it on dough (store-bought, because we’re human), and go wild with toppings. It bakes up bubbly, golden, and shockingly satisfying.

My crew is obsessed. My husband called it “fancy pizza night” the first time I made it—meanwhile I was in sweatpants and using the toddler’s sippy cup as a dough weight (don’t ask). The kids pick off the roasted veggies, the husband drizzles hot honey like it’s a sport, and I get my moment of quiet because everyone’s chewing. This recipe is now our middle-of-the-week hero: fast, flexible, and always devoured.

Kitchen Talk

I learned the hard way that you want to drain the cottage cheese a bit before blending—otherwise the sauce skates across the dough like a tiny ice rink. If you forget, just go light with the spread and leave a thicker border.

The blender makes it restaurant-level smooth, but a stick blender works in a pinch. One time I used a fork and pure stubbornness and got “rustic” instead of smooth. Still good—just more texture.

Preheating the sheet pan or pizza stone is a game changer. That bottom crisp? Chef’s kiss. And if you want bronze-y tops, hit it with a quick broil at the end and watch like a hawk. Broilers are spicy little dragons.

Peppery arugula tossed with lemon on top after baking? It makes the whole thing feel like a fancy pizzeria situation. The night I tried that, my husband actually plated his slice. On a real plate.

Shopping Tips

– Cheese: Full-fat cottage cheese blends creamier than low-fat. If curds look watery, grab a brand with thicker body (check for higher protein).
– Grains/Pasta: Store-bought pizza dough or naan/flatbreads all work. If dough is refrigerated, let it warm up a bit so it stretches without tearing.
– Canned Goods: If you want a half-and-half pie, grab a small can of crushed tomatoes or pizza sauce—look for low-sugar, clean ingredients.
– Vegetables: Mushrooms, bell peppers, red onion, or cherry tomatoes roast well on top. Pat wet veggies dry so they don’t steam the crust.
– Fresh Herbs: Basil or parsley for sprinkling after baking adds freshness. Pick perky, bright leaves—skip anything limp.
– Fats & Oils: A drizzle of good olive oil before and after baking boosts flavor and helps browning.

Prep Ahead Ideas

– Blend the cottage cheese “sauce” the day before; keep it in a sealed jar so it’s grab-and-go.
– Slice veggies and store them in separate containers with a paper towel to catch moisture.
– If using dough, portion and oil it lightly, then let it rest in the fridge overnight; it relaxes and stretches like a dream.
– Morning-of: move dough to the counter so it’s ready by dinner; evening: top and bake.

✔Time-Saving Tricks

– Use flatbreads or pitas for mini pizzas—no stretching, done fast.
– Roast watery veggies (mushrooms, zucchini) on a separate pan while the oven preheats, then add to the pizza for max flavor, minimal sog.
– Keep a jar of pre-blended cottage cheese sauce in the fridge for up to a few days so pizza night is a 10-minute situation.
– Don’t rush the oven preheat; a roaring hot stone/pan is worth every minute for that crisp bottom.

✔Common Mistakes

– Skipping the drain: watery cottage cheese = slip-n-slide toppings. Fix it by blotting the top of the dressed dough with a paper towel before adding cheese and toppings.
– Piling on raw, wet veggies: they steam the crust. Par-roast or slice thinner; if it’s already soggy, finish under the broiler.
– Cold dough: stretches like a rubber band and tears. If you did it anyway, patch with a little extra dough and bake on parchment to save it.
– Over-broiling: blink and it’s charred. If that happens, scrape the dark spots gently and add fresh herbs and a squeeze of lemon to distract (works every time).

What to Serve It With

– Simple arugula salad with lemon, olive oil, and flaky salt.
– Roasted broccoli or broccolini with garlic.
– A crisp cucumber-tomato salad while the pizza bakes.
– Warm olives or a quick antipasto plate if you’re feeling extra.

✔Tips & Mistakes

– Preheat your pan/stone; parchment helps with transfer and clean-up.
– Season the cottage cheese generously—salt, pepper, garlic, a pinch of red pepper flakes.
– Light hand with sauce; you want spreadable, not puddly.
– Add delicate herbs after baking; they taste brighter and don’t burn.
– Let the pizza rest a couple minutes so the cheese sets and slices clean.

✔Storage Tips

Leftovers go in an airtight container in the fridge. Reheat on a hot skillet or in the oven to bring back the crisp. Microwave is fine in a pinch but expect a softer crust. Cold slice for breakfast? Honestly great—especially with a shake of chili flakes. If you’re a planner, stash slices with parchment between them so they don’t fuse into a pizza brick.

✔Variations and Substitutions

– Ricotta swap: Use ricotta if cottage cheese isn’t your thing; thin with a splash of milk and season well.
– Greek yogurt: Mix half yogurt, half cottage cheese for extra tang; it browns nicely.
– Dairy-free: Use a thick dairy-free ricotta and your favorite melty vegan cheese; add extra olive oil for richness.
– Saucy twist: Do half white sauce, half crushed tomatoes for the best of both worlds.
– Toppings: Prosciutto + arugula, mushroom + thyme, pepperoni + hot honey, or zucchini ribbons with lemon zest.
– Crust options: Naan, pitas, tortillas (super fast), or cauliflower crust if you’re keeping things gluten-free.

Frequently Asked Questions

Delish Cottage Cheese Pizza Recipes

This high-protein cottage cheese pizza features a tender, golden crust made from cottage cheese, eggs, and flour, topped with classic sauce, melty mozzarella, and your favorite veggies and turkey pepperoni. Quick, delicious, and weeknight-friendly.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup low-fat cottage cheese full-fat works too
• ▢ 2 count large eggs
• ▢ 1 tbsp extra-virgin olive oil
• ▢ 0.75 cup all-purpose flour spooned and leveled
• ▢ 1 tsp baking powder
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp kosher salt reduce if using fine salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.75 cup pizza sauce no-sugar-added if preferred
• ▢ 1 cup part-skim mozzarella, shredded
• ▢ 2 oz turkey pepperoni slices or regular pepperoni
• ▢ 0.25 cup red onion, thinly sliced
• ▢ 0.5 cup bell pepper, diced any color
• ▢ 0.25 cup fresh basil, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large baking sheet or pizza pan with parchment paper.
• Blend the cottage cheese, eggs, and olive oil in a blender until completely smooth.
• In a bowl, whisk flour, baking powder, garlic powder, salt, and pepper. Pour in the cottage cheese mixture and stir until a thick batter forms.
• Spread the batter into a 12-inch circle on the parchment, about 0.25 inch thick.
• Bake the crust for 10 to 12 minutes until set and lightly golden at the edges.
• Top with pizza sauce, mozzarella, turkey pepperoni, red onion, and bell pepper. Bake another 8 to 10 minutes until cheese is melted and bubbly.
• Cool 3 minutes, scatter basil on top, slice into 8 pieces, and serve.

Notes

For a gluten-free option, swap the flour for a 1:1 gluten-free blend. Prefer a crispier base? Prebake the crust until deeply golden, then add toppings and finish under the broiler for 1 to 2 minutes. Customize with mushrooms, olives, or spinach as desired.