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!