Garlic & Spinach White Pizza on Cottage Cheese Crust

Why You’ll Love This Recipe

I like this recipe because it’s simple, wholesome, and satisfies my pizza cravings without leaving me too heavy. The cottage cheese adds protein and keeps the crust moist, while almond flour makes it lower in carbs. I love how the garlicky spinach topping feels fresh and light, and the melted mozzarella and Parmesan tie everything together.

Ingredients

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

For the Cottage Cheese Crust:

• 1 cup cottage cheese

• 2 large eggs

• ½ cup almond flour (or oat flour for a lighter texture)

• 1 tsp baking powder

• Pinch of salt

For the Topping:

• 1 cup fresh spinach, chopped

• 2–3 cloves garlic, minced

• ½ cup shredded mozzarella cheese

• 2 tbsp grated Parmesan cheese

• ½ tsp olive oil

• Salt and pepper to taste

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper.

2. In a blender or food processor, I blend the cottage cheese, eggs, almond flour, baking powder, and salt until smooth.

3. I pour the batter onto the baking sheet, spreading it into a round or rectangle about ¼-inch thick.

4. I bake the crust for 18–20 minutes, until golden and set.

5. While the crust bakes, I sauté the garlic in olive oil until fragrant, then add the spinach and cook until just wilted. I season with a little salt and pepper.

6. I remove the crust from the oven, top it with the garlic-spinach mixture, mozzarella, and Parmesan.

7. I return it to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.

8. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 2–3 servings. It takes around 10 minutes to prep and 30 minutes to cook, so I can have it on the table in about 40 minutes.

Variations

Sometimes I add ricotta dollops on top for a creamier finish. I also like sprinkling crushed red pepper flakes for heat. If I want more protein, I add grilled chicken or turkey sausage on top. For extra freshness, I garnish with basil or arugula right before serving.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I warm slices in a skillet or oven so the crust stays crisp rather than microwaving, which makes it softer.

FAQs

Can I make the crust ahead of time?

Yes, I bake the crust and store it in the fridge for up to 2 days, then add toppings and finish baking when I’m ready.

Can I use frozen spinach instead of fresh?

Yes, I thaw it and squeeze out excess water before sautéing it with garlic.

Can I make this dairy-free?

I swap cottage cheese for a dairy-free alternative and use vegan cheese for the topping.

What can I use instead of almond flour?

I sometimes use oat flour for a lighter crust or coconut flour (but I reduce the amount since it absorbs more liquid).

Can I make mini pizzas with this crust?

Yes, I divide the batter into smaller rounds before baking for personal-sized pizzas.

Conclusion

This garlic and spinach white pizza on cottage cheese crust is a delicious, protein-packed way I enjoy pizza night without the heaviness of a traditional crust. I love how light yet satisfying it is, with garlicky spinach and gooey cheese making every bite comforting. It’s one of those recipes I keep coming back to when I want a healthier but still indulgent option.