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–+ servings
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5 from 4 reviews

Cottage Cheese Pizza Dough

Soft in the middle, lightly crisp on the edges, and just a hint of tang—this Cottage Cheese Pizza Dough tastes clean and savory in the best way.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Bread, Main Course
Cuisine: American, Italian
Keyword: high protein, homemade pizza, pizza dough
Servings: 1 pizza dough
Author: The Modern Nonna

Equipment

Ingredients

Instructions

  • In a bowl, add the flour, baking powder, and salt. Mix.
    A glass mixing bowl with flour and baking powder sits on a white surface. Next to it is a bowl of ricotta cheese placed on a beige cloth on a wooden board.
  • Next, add the cottage cheese to a food processor and blend until smooth.
    A food processor filled with smooth, creamy white mixture sits on a light countertop, with a beige kitchen towel partially visible in the upper right corner.
  • Add the blended cottage cheese into the dry ingredients and mix until a smooth dough forms. I like to start mixing with a fork and then switch over to my hands.
    A ball of dough sits in a clear glass bowl on a white countertop. Nearby, a small plate with fresh basil leaves rests on a wooden board and beige cloth.
  • Note: if at any point the dough feels too sticky just dust a little bit of flour as you work with it.
    A ball of dough sits on a white surface lightly dusted with flour.
  • Dust some flour on the top and bottom and roll it out.
  • Place the rolled out dough on a baking sheet.
    A round, uncooked pizza dough is rolled out flat on a sheet of parchment paper, ready for toppings and baking.
  • Add a touch of olive oil on top and pre-bake for 10 minutes on the second highest rack at 450F (230C).
  • Take it out of the oven and add your desired toppings. Return to the oven and bake until cheese is slightly melted (about 5 minutes). Then, you can broil the top if needed for 1-2 minutes.

Notes

  • Other ways to bake: You can also use this dough to make Cottage Cheese Bagels or Cottage Cheese Pita Bread. 
  • Dairy swaps: Use full-fat Greek yogurt or well-drained ricotta in place of cottage cheese. Blend first for a smoother dough.
  • Lactose-friendly or dairy-free: Swap in your favorite LF or DF cottage cheese or yogurt. The method stays the same.
  • Flour options: Bread flour or pizza flour yields a crisper, chewier crust than all-purpose. Use a 1:1 GF flour for a gluten-free crust.
  • Cheesy boost: Fold in 2–3 tablespoons finely grated Parmesan for extra flavor.
  • Seasoning: Add 1–2 teaspoons dried oregano, Italian seasoning, garlic powder, or onion powder to the dry ingredients.
  • How to shape and bake (quick guide): For thin and crispy, roll a bit thinner and bake on a very hot stone or sheet. For pan pizza, press into an oiled 10-inch skillet and rest a few minutes before baking. For flatbreads or minis, divide the dough and bake on a sheet pan or cook in a skillet.
  • Air fryer method: Pre-bake at 400°F (200°C) for about 5 minutes, add toppings, then bake about 5 minutes more until bubbly and lightly browned.
  • Sticky dough fix: If the dough feels wet, dust your hands, the dough, and the work surface with a little flour as you go.

Nutrition

Serving: 1 pizza dough | Calories: 665kcal | Carbohydrates: 105g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 3837mg | Potassium: 354mg | Fiber: 3g | Sugar: 6g | Vitamin A: 297IU | Calcium: 665mg | Iron: 7mg
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