Meals · Pizza

Cottage cheese crust pizza

Name: Cottage cheese crust pizza
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 1/2 cups cottage cheese; scant 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup crushed tomatoes; 3/4 cup mozzarella cheese, shredded; 1/2 tsp dried oregano; a few leaves fresh basil

The two-ingredient dough that took over 2025: blended cottage cheese and flour, no yeast, no rise. Ten minutes to a pizza with the protein of a chicken breast in the crust.

Time: 28 min (10 prep + 18 cook)
Servings: 2
Per serving: 534 kcal
Protein: 38 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

Crust

1 1/2 cups cottage cheese350 g
scant 1 cup all-purpose flour110 g
1 1/2 tsp baking powder6 g
1/2 tsp salt3 g

Topping

3/4 cup crushed tomatoes180 g
3/4 cup mozzarella cheese, shredded80 g
1/2 tsp dried oregano1 g
a few leaves fresh basil6 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Blend the cottage cheese completely smooth, then stir in the flour, baking powder and salt to a soft dough. It will be sticky — floured hands, not more flour.
Press onto a lined tray to about 5 mm and pre-bake at 220°C for 10 minutes. Pre-baking is what stops the middle going damp under sauce.
Sauce thinly, cheese, oregano.
Back in for 7–8 minutes until the cheese blisters. Basil after. Cut with a knife — it's softer than a yeasted crust.

Is this really as good as a real pizza base?

No, and it isn't trying to be: it's soft-chewy like flatbread rather than crisp-airy like a fermented dough. What it is, honestly, is the fastest way to a pizza with real protein in the base — no yeast, no rise, ten minutes.

Alternative

Homemade pizzathe yeasted original33

Why this score

moderately filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

29% of kcal

61% water

7 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 1068 kcal goes into the pot, 736 g of ingredients comes out as ~600 g of food → 178 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 178
Protein: (29%); 13 g
Fat: (28%); 6 g
Carbohydrates: (43%); 19 g
of which sugar: 1 g
Fiber: 1 g
Sodium: 613 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.