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High Protein Cottage Cheese Pizza (Gluten-Free Option!)
This easy pizza crust has taken the world by storm, so I knew I needed to get on it while the iron was hot! This is a very close cousin to my Cottage Cheese Flatbread recipe, but it’s even easier since you don’t need the blender. Have you heard of this viral trend? It’s all over the internet right now, and I truly can say I understand why. I know I am not the only one who loves pizza but doesn’t love the fact that it’s a bit calorie-dense and lacks protein… that was until this recipe!
This easy pizza crust has become my new favourite thing to eat. I love how versatile it is. You can go wild with the toppings; dare I say pineapple?! You can switch up the spices in the dough, and you can make it as big or as little as you want – this recipe is all about customization! Cottage cheese has long been a staple in my fridge. It’s high in protein, creamy, and super versatile, and it just so happens to work beautifully in a pizza crust. Let’s do it!
Here’s everything you need for this protein cottage cheese pizza:
Making cottage cheese pizza at home is way easier than you might think:
To begin your cottage cheese pizza, preheat your oven to 350°F and line a baking sheet with parchment paper. This recipe doesn’t use traditional pizza dough, so there’s no kneading or rise time—just a quick and easy base. Grab a mixing bowl and combine your full-fat cottage cheese, eggs, salt, oregano, and a generous sprinkle of everything bagel seasoning. This blend adds great flavor without extra fuss.
Once the mixture is well combined, spread it directly onto the parchment-lined sheet in your preferred pizza shape. It may look a little loose at first, but it firms up beautifully in the oven. Bake the cottage cheese pizza crust for 25–30 minutes until it’s golden brown around the edges. Remove from the oven and allow it to cool for a couple of minutes so the base sets before topping.
Now for the fun part—toppings! Spread a layer of pesto over the cooled crust, then scatter cooked ground beef, halved cherry tomatoes, and freshly grated mozzarella. This combo keeps things light but flavorful, adding protein and healthy fats. Return the pizza to the oven and bake for another 8 minutes or until the cheese has melted and it’s looking irresistible.
To get that irresistible bubbly, browned finish, switch the oven to broil and cook the pizza for 1–2 minutes. Keep an eye on it so the cheese doesn’t burn. Once done, let your healthy pizza cool slightly before slicing. Burning your mouth at this point would literally be the worst thing possible. Top with fresh arugula and basil for a peppery, vibrant finish. This cottage cheese pizza is ready to serve—and yes, it truly satisfies that pizza craving.
Consider this recipe a guideline or template for creating your own masterpiece. This pizza is so easy to customize and make it all your own. Start with the cottage cheese pizza crust, then get creative with toppings and sauces. Swap classic marinara for white garlic sauce, spicy harissa, or even hot honey for a sweet kick. Boost the protein content by adding ground turkey, spicy sausage, crispy chickpeas, or roasted salmon. Load up on vegetables like bell peppers, red onion, zucchini, mushrooms, or roasted eggplant to make it extra nourishing. Don’t forget to play with cheese—try feta, cheddar or parmesan. With so many ways to personalize it, this cottage cheese pizza will never get boring.
If all the million reasons above don’t convince you that this pizza is the best, let the internet convince you – high protein cottage cheese pizza is completely viral! Everyone is making this crust for a reason; it has everything going for it. The cottage cheese pizza crust is made without yeast, kneading, or rising time. It’s rich in protein thanks to the combination of cottage cheese and eggs, and it’s completely adaptable for gluten-free eaters using coconut flour in place of all-purpose flour.
With a cook time under 40 minutes, this recipe is ideal for busy weeknights when you want a healthy pizza that still feels indulgent. Whether you’re after a low calorie pizza crust, a protein pizza base, or just a fresh take on pizza night, this recipe checks every box.
Nope! You don’t need to blend the cottage cheese for this pizza crust. Just give it a good stir in your mixing bowl and you’re good to go. The small curds bake into the crust and create a light, airy texture.
Wrap cooled slices and store them in the fridge for up to 3 days. Reheat in the toaster oven or skillet to keep the crust crispy.
You might still like this crust. Once baked, the texture changes completely. But you could sub in ricotta for a slightly different result.
Yes. The crust crisps up beautifully, and the toppings are customizable. It’s cheesy, savory, and deeply satisfying.
If you loved this pizza, try these next:
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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6 Responses
You didn’t use tomato sauce for the topping. Would it make the pizza too wet?
Hi Cindy, I used pesto as my sauce but you can use whatever sauce you want!
Hi! Can you use bread flour instead? Thank you and I’m a big granola fan 😋
You absolutely can!!!
Just made this for supper – delicious
So happy you enjoyed it Kevan! Thanks for taking the time to rate and review 🙂