🍕 3-Ingredient Cottage Cheese Pizza Crust
⏱ Time
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Prep: 5 minutes
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Bake: 30–35 minutes
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Total: ~40 minutes
🍽 Yield
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1 medium pizza crust (1–2 servings)
🧾 Ingredients (ONLY 3)
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1 cup cottage cheese (full-fat works best)
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1 egg
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½ cup flour
(all-purpose OR oat flour OR almond flour)
👉 Optional but recommended:
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Pinch of salt
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Garlic powder / Italian seasoning
👩🍳 Instructions
1️⃣ Blend (important)
Add cottage cheese + egg to a blender or food processor.
Blend until completely smooth (no curds).
2️⃣ Mix
Pour into a bowl and stir in flour until a thick batter forms.
Texture should be like thick pancake batter, not runny.
3️⃣ Shape
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Preheat oven to 400°F (205°C)
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Line a baking sheet with parchment
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Spread batter into a thin circle (¼ inch thick)
👉 Thinner = crispier
4️⃣ Bake crust
Bake 25–30 minutes, until:
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Golden brown
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Firm to the touch
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Edges slightly crisp
5️⃣ Add toppings & finish
Add sauce + cheese + toppings.
Bake another 5–10 minutes until bubbly.
Let rest 5 minutes before slicing (huge difference).
🧀 Best Toppings
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Mozzarella + pepperoni
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Pesto + chicken
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Garlic + parmesan
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Hot honey + chili flakes 🔥
❓ Q & A
Q: Why blend the cottage cheese?
Unblended curds = lumpy, weak crust.
Blending = smooth + sturdy + crisp.
Q: Mine turned soggy. What went wrong?
Common mistakes:
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Crust too thick
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Not baked long enough before toppings
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Too much sauce
👉 Bake crust FIRST until golden.
Q: Can I make it gluten-free?
Yes!
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Oat flour (best texture)
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Almond flour (slightly softer)
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Chickpea flour (firmer, more savory)
Q: Can I make it crispy like real pizza?
YES:
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Spread it thinner
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Bake on parchment directly on the oven rack
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Broil for 1–2 minutes at the end (watch closely)
Q: Does it taste like cottage cheese?
Nope 😮
Once baked, it tastes neutral, cheesy, and bread-like.
Q: Can I store it?
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Fridge: 2 days (rebake, don’t microwave)
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Freezer: freeze baked crust only, up to 1 month
Q: Can I turn this into wraps or flatbread?
Absolutely.
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Spread thinner
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Bake 18–20 minutes
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Use for wraps, quesadillas, or breakfast pizzas