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Cottage cheese pizza crust topped margherita style, with a crispy golden slice lifted from the baking sheet
Alex

Cottage Cheese Pizza Crust

A crispy 2-ingredient cottage cheese pizza crust made with just cottage cheese and eggs, topped margherita style. About 289 calories, 25.6g protein and 7.7g carbs per serving.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 289
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup full-fat (4%) cottage cheese about 8 oz
  • 2 large eggs
  • 1/2 tsp Italian seasoning optional
  • 1/4 tsp garlic powder optional
Margherita toppings
  • 1/4 cup pizza sauce
  • 1/2 cup shredded low-moisture mozzarella about 2 oz
  • fresh basil leaves for topping

Method
 

  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and grease it lightly.
  2. Blend the cottage cheese, eggs and seasonings for 30 to 60 seconds, until completely smooth with no curds.
  3. Pour the batter onto the parchment and spread it into a 10-inch round about 1/4 inch thick.
  4. Bake for 30 to 35 minutes, until the whole surface is deep golden and the center is firm.
  5. Let the crust cool for 5 minutes. Spread on the pizza sauce and sprinkle the mozzarella over it.
  6. Bake for 8 to 10 minutes more, until the cheese is melted and bubbly. Top with fresh basil, rest 2 minutes, then slice.

Notes

  • Crispier crust: spread it thinner and bake until golden all over, not just at the edges.
  • Soggy middle: too thick, underbaked or too much sauce. Use low-moisture mozzarella.
  • Less eggy: keep the Italian seasoning and garlic powder, or add 1 tbsp grated parmesan to the batter.
  • Make ahead: refrigerate the plain baked crust up to 3 to 4 days, or freeze between parchment. Top and bake at 400°F for 8 to 12 minutes.
  • Nutrition is per serving (half the pizza, with the margherita toppings), calculated from USDA FoodData Central (FDC 172179, 171287, 172880, 170846).