Crispy 2-Ingredient Cottage Cheese Pizza Crust (No-Flour!)

Why You’ll Love This Recipe

I like this crust because it’s simple, gluten-free, and packed with protein. It satisfies my pizza cravings while keeping things light and nourishing. The texture turns out crispy on the edges and slightly chewy in the middle, and with a sprinkle of herbs and spices, it’s flavorful enough to enjoy even before adding toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese
• Eggs
• Olive oil
• Garlic powder
• Dried oregano

Directions

1. I preheat my oven to 400°F and line a baking sheet or pizza pan with parchment paper.

2. In a blender or food processor, I blend cottage cheese and eggs until smooth.

3. I pour the mixture onto the lined pan, shaping it into a thin round or rectangle with a spatula.

4. I drizzle lightly with olive oil, then sprinkle garlic powder and oregano on top.

5. I bake for 20–25 minutes, until the crust is golden brown and firm to the touch.

6. I remove it from the oven, add my favorite pizza toppings, and bake for another 8–10 minutes until the cheese melts and bubbles.

Servings and timing

This recipe makes 1 crust, enough for 1–2 servings depending on toppings. It takes me 5 minutes to prep and about 30 minutes to bake, so I can have pizza ready in under 40 minutes.

Variations

Sometimes I swap oregano for Italian seasoning or add chili flakes for a kick. I’ve also mixed Parmesan cheese into the base for extra crispiness. If I want smaller pizzas, I divide the mixture into two mini crusts instead of one large one.

Storage/Reheating

I store any leftover crust or pizza slices in the fridge for up to 3 days. To reheat, I place slices in a hot skillet or oven at 375°F for 5–7 minutes so the crust stays crisp. Freezing works too—I bake the crust plain, freeze it, and then top and bake it later.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, I’ve tried ricotta, but the crust comes out softer. Cottage cheese makes it sturdier and crispier.

How do I keep the crust from sticking?

I always use parchment paper or a silicone baking mat to prevent sticking.

Can I make this crust dairy-free?

Not exactly, since cottage cheese is the main ingredient. For a dairy-free version, I use cauliflower or chickpea flour-based crusts instead.

How do I make the crust extra crispy?

I bake it longer before adding toppings, or broil for a couple of minutes at the end.

Can I use low-fat cottage cheese?

Yes, but I prefer full-fat cottage cheese since it gives the crust better structure and flavor.

Conclusion

I love this Crispy 2-Ingredient Cottage Cheese Pizza Crust because it’s quick, wholesome, and high in protein. It makes pizza night feel guilt-free while still delivering that satisfying crunch. With endless topping options, it’s a recipe I turn to whenever I want a healthier twist on classic pizza.