Easy Cottage Cheese Pizza Crust (Gluten-Free)

This easy cottage cheese pizza crust holds together well, crisps up golden brown on the bottom, and is still soft and chewy on the inside. No yeast or rising time required, it’s definitely a game changer for pizza night! This cottage cheese pizza base is higher in protein and lower in carbs compared to traditional pizza crust, it’s totally gluten-free too.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Amazing High-Protein Pizza Crust Made with Cottage Cheese

Hey friends! I’m so excited to tell you that homemade pizza nights will never be the same again.

If you find making homemade pizza crust intimidating, this cottage cheese version will make you think again! There’s no yeast or rising time required, the crust is ready in less than 30 minutes and also turns a beautiful golden brown once baked!

You can also adjust the thickness of the dough before baking depending on whether you like a thinner and crispier crust, or a thicker and fluffier inside with a bready texture. Make it the way you like it!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this cottage cheese pizza base are all easily accessible at the local grocery store!
• Super Easy to Make: Preparing the cottage cheese pizza dough is easy and takes less 30 minutes, no rising time required! Crispy and golden on the outside, soft, chewy and fluffy inside.
• Gluten-Free and Higher in Protein: The best part is that this pizza crust recipe is 100% gluten-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues! Plus, the cottage cheese adds more protein to this pizza base and less flour is used compared to regular pizza crusts, which means less carbs and it’ll keep you full for longer.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this cottage cheese pizza crust recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Cottage Cheese: Since this is a recipe for cottage cheese pizza dough, cottage cheese is a key ingredient here, so don’t swap it out with another ingredient. If your cottage cheese is too watery, make sure to strain it of any excess water to avoid a sticky dough.
• Gluten-Free 1:1 Flour: I recommend using a good-quality gluten-free 1:1 flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use same amounts of regular wheat flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. Make sure to add it in if your gluten-free flour blend does not already include it.
• Baking Powder: In this cottage cheese pizza crust recipe, we are using baking powder instead of yeast for helping the dough to rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Olive Oil: I like brushing the top surface of the pizza dough (especially the exposed edges that are not covered with toppings) with extra virgin olive oil as it adds flavor and gives the baked pizza crust a golden, crispy finish. Alternatively, you can use other types of vegetable oil (such as canola oil, sunflower oil, avocado oil, etc.)

Prepare Cottage Cheese Pizza Dough

Blend Cottage Cheese: In a blender or food processor, blend the cottage cheese until you get a smooth and creamy texture.

Mix Flour Mixture with Cottage Cheese and Oil: In a large bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), salt, and baking powder. Make a well in the center and add the olive oil and the blended cottage cheese mixture.

Prepare the Cottage Cheese Pizza Dough:  Mix and knead the dough with oiled hands until a smooth, uniform dough forms. (If the dough is a little too sticky, add just a little sprinkle of extra gluten-free flour – but resist the urge to add too much flour). Let the dough ball rest for a few minutes.

Place Cottage Cheese Pizza Dough on Baking Tray: Preheat the oven to 450F (230C). Lightly sprinkle a sheet of parchment paper with gluten-free flour, then transfer the cottage cheese dough out onto it. Shape the dough into a circle or rectangle (totally up to you!). Brush the top surface of the dough with a bit of olive oil.

Bake Until Golden and Add Toppings

Pre-Bake the Crust: Place the crust with the parchment paper on a baking sheet and bake crust in preheated oven for 7–8 minutes until lightly golden.

Add toppings and Bake Again: Remove the cottage cheese pizza base from the oven, spread marinara sauce (or your favorite pizza sauce) on top, then add the shredded mozzarella and cherry tomatoes if using. Return to the oven for a few more minutes, until the cheese is melted and golden. Once out of the oven, top with fresh basil leaves and serve hot.

Dish by Dish Tips/Tricks:

• Strain Excess Liquid: If your cottage cheese is too watery, make sure to strain it of any excess water to avoid a sticky dough.
• Let the Dough Rest: Resting the dough for 5–10 minutes makes the dough easier to roll and more elastic.
• Use Parchment Paper or Silpat: Roll and bake the dough on parchment paper (or a silpat) to avoid the dough from sticking to the baking sheet.
• Brush Edges with Olive Oil: This adds flavor and gives a golden, crispy finish.
• Extra Seasoning: This recipe gives you a basic pizza dough, but feel free to add more flavor to the dough by adding garlic powder, onion powder, Italian seasoning, etc.
• Optional Toppings: In this recipe, I’ve used simple and basic toppings. Feel free to add your favorite pizza toppings such as roasted veggies, arugula, prosciutto, caramelized onions, red pepper flakes, etc.
• Prep in Advance: Make the dough ahead and store it in the fridge for up to 24 hours. Once ready to use, shape the dough into a circle or rectangle and then pre-bake before topping with ingredients and baking some more.
• Freeze for later: If you like, go ahead and pre-bake the crust, then wrap it in plastic wrap and freeze it for up to 2 months. When ready to use, heat up the crust in the oven for a few minutes before topping with tomato sauce and other toppings for pizza night!
• For Thin Crust Pizza: If you prefer a crispier and firmer crust, I recommend spreading the dough out well and increasing the pre-baking time to about 10 minutes instead of 7-8 minutes. This helps it dry out a bit more and develop a stronger base.
• For a Thicker, Fluffier Crust: You can also make a the crust thicker by increasing thickness by ½-inch. Thanks to the baking powder, the dough will rise a little as it bakes, giving you a firmer and fluffier base that’s easier to hold.

Other Gluten-Free Cottage Cheese Recipes You’ll Enjoy:

• Cottage Cheese and Egg Muffins
• Cottage Cheese Egg Bake
• Cottage Cheese Flatbread
• Fluffy Cottage Cheese Pancakes
• Cottage Cheese Blueberry Muffins

Other Gluten-Free Bread Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Cottage Cheese Pizza Crust (Gluten-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This easy cottage cheese pizza crust holds together well, crisps up golden brown on the bottom, and is still soft and chewy on the inside. No yeast or rising time required, it’s definitely a game changer for pizza night! This cottage cheese pizza base is higher in protein and lower in carbs compared to traditional pizza dough, it’s totally gluten-free too.

---

Ingredients

Units USM Scale 1x2x3x

For the Cottage Cheese Pizza Crust:

• 1 cup cottage cheese
• 1 cup gluten-free 1:1 flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Pizza Toppings:

• 1/3 cup marinara sauce
• 1 cup shredded mozzarella
• Fresh basil leaves (for topping)
• Cherry tomatoes (optional, for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend Cottage Cheese: In a blender or food processor, blend the cottage cheese until you get a smooth and creamy texture.
2. Prepare the Cottage Cheese Pizza Dough: In a large bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), salt, and baking powder. Make a well in the center and add the olive oil and the blended cottage cheese. Mix and knead the dough with oiled hands until a smooth, uniform dough forms. (If the dough is a little too sticky, add just a little sprinkle of extra gluten-free flour – but resist the urge to add too much flour). Let the dough rest for a few minutes.
3. Pre-Bake the Crust: Preheat the oven to 450F (230C). Lightly sprinkle a sheet of parchment paper with gluten-free flour, then transfer the cottage cheese dough out onto it. Shape the dough into a circle or rectangle (totally up to you!). Brush the top surface of the dough with a bit of olive oil and bake for 7–8 minutes to pre-cook the crust.
4. Add toppings and Bake Again: Remove from the oven, spread the marinara sauce on top, then add the shredded mozzarella and cherry tomatoes if using. Return to the oven for a few more minutes, until the cheese is melted and golden.
5. Garnish and Serve: Once out of the oven, top with fresh basil leaves and serve hot.

Notes

Cottage Cheese: Since this is a recipe for cottage cheese pizza dough, cottage cheese is a key ingredient here, so don’t swap it out with another ingredient. If your cottage cheese is too watery, make sure to strain it of any excess water to avoid a sticky dough.

Gluten-Free 1:1 Flour: I recommend using a good-quality gluten-free 1:1 flour (a gluten-free 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, go ahead and use same amounts of regular wheat flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. Make sure to add it in if your gluten-free flour blend does not already include it.

Baking Powder: In this cottage cheese pizza dough recipe, we are using baking powder instead of yeast for helping the dough to rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Olive Oil: I like brushing the top surface of the pizza dough (especially the exposed edges that are not covered with toppings) with extra virgin olive oil as it adds flavor and gives the baked pizza crust a golden, crispy finish. Alternatively, you can use other types of vegetable oil (such as canola oil, sunflower oil, avocado oil, etc.)

Let the Dough Rest: Resting the dough for 5–10 minutes makes the dough easier to roll and more elastic.

Use Parchment Paper or Silpat: Roll and bake the dough on parchment paper (or a silpat) to avoid the dough from sticking to the baking sheet.

Optional Toppings: In this recipe, I’ve used simple and basic toppings. Feel free to add other toppings such as roasted veggies, arugula, prosciutto, or caramelized onions.

Prep in Advance: Make the dough ahead and store it in the fridge for up to 24 hours. Once ready to use, shape the dough into a circle or rectangle and then pre-bake before topping with ingredients and baking some more.

Freeze for later: If you like, go ahead and pre-bake the crust, then wrap it in plastic wrap and freeze it for up to 2 months. When ready to use, heat up the crust in the oven for a few minutes before topping with marinara sauce and other toppings for pizza night!

For Thinner, Crispier Crust: If you prefer a crispier and firmer crust, I recommend spreading the dough out well and increasing the pre-baking time to about 10 minutes instead of 7-8 minutes. This helps it dry out a bit more and develop a stronger base.

For Thicker, Fluffier Crust: You can also make a the crust thicker by increasing thickness by ½-inch. Thanks to the baking powder, the dough will rise a little as it bakes, giving you a firmer and fluffier base that’s easier to hold. It all depends on how you like your pizza: softer or crunchier, thin or thick. Customize it to your taste!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Bread
• Method: Baking
• Cuisine: American