Cottage Cheese Pizza
Yes, you can make a pizza crust with cottage cheese. And no, it’s not strange—it actually turns out really good. This Cottage Cheese Pizza is one of those recipes that feels like comfort food but quietly packs in a lot of protein.
It starts with the same base as my go-to cottage cheese flatbread, but we’re taking it full pizza mode here: sauce, melty cheese, and crispy lardons on top. It’s low-carb, quick to make, and you don’t need to mess with dough or rising time.
I started making this when I wanted a faster version of pizza night that wouldn’t leave me feeling weighed down. The crust gets crispy on the edges, holds its shape, and gives you all the pizza vibes without the usual effort.
This version keeps it simple with tomato sauce, shredded cheese, and lardons, but you can throw on whatever you like; veggies, sausage, or even leftovers from the fridge. This is one of my absolute favorite cottage cheese recipes!
Tips to Make Cottage Cheese Pizza
- Don’t skip the cooling step after the crust bakes. Letting it sit for 5–10 minutes helps it firm up before you add the toppings.
- Keep the crust about ¼ inch thick. Too thin and it might crisp up too much; too thick and it won’t bake evenly.
- Make sure to fully bake the crust before adding toppings. That way, it won’t get soggy underneath.
- If you want the cheese extra bubbly on top, broil the pizza for 1–2 minutes at the end.
Ingredients
- 200g (about ¾ cup) cottage cheese (2%–4% fat)
- 2 large eggs
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Pinch of salt and pepper
- Tomato sauce (about ⅓ cup or to taste)
- Lardons (about ⅓ cup, cooked)
- Shredded cheese (about ½ cup)
Alternative Ingredients
No lardons? No problem—chopped cooked bacon, turkey sausage, or veggie pepperoni all work well. You can use mozzarella, cheddar, or any melting cheese you have on hand. If you prefer a white pizza, skip the tomato sauce and spread on a thin layer of ricotta or garlic cream cheese instead.
Step 1: Preheat the Oven and Line a Pan
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Make the Crust Mixture
In a medium bowl, mix the cottage cheese and eggs until smooth. Stir in the garlic powder, Italian seasoning, salt, and pepper.
Step 3: Shape and Bake the Crust
Pour the mixture onto the lined baking sheet and spread it into a circle or rectangle, about ¼ inch thick. Bake for 35–40 minutes, or until the crust is golden and set in the center.
Step 4: Let the Crust Cool
Once baked, remove the crust from the oven and let it cool for 5–10 minutes. This helps it hold together better when you add toppings.
Step 5: Add Toppings and Bake Again
Spread tomato sauce over the crust, then sprinkle on your cooked lardons and cheese. Return to the oven for 5–10 more minutes until the cheese is melted and bubbly.
Step 6: Cool and Slice
Let the finished pizza cool for 10 minutes before slicing and serving.
How to Conserve Cottage Cheese Pizza
This pizza is best eaten fresh, but leftovers keep well too. Store slices in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 5–7 minutes or warm them in a skillet on the stove.
I don’t recommend microwaving—everything gets soft and the crust loses its texture. You can freeze the crust before topping it if you want to prep ahead. Just thaw and add toppings when ready to bake.
How to Serve Cottage Cheese Pizza
This recipe is perfect when you want pizza without the heavy dough. You can slice it up and serve it as a main dish with a side salad, or cut it into small squares as a snack.
It works great for lunchboxes too—it holds up well cold or at room temp. I’ve also used mini versions of this crust as a base for personal pizzas for kids.
You can even make it ahead and store the base separately from the toppings, then reheat and top later for a quick weeknight dinner. It’s simple, customizable, and a fun twist on classic pizza.
