Pepperoni Pizza with Cottage Cheese Crust
This pepperoni pizza with cottage cheese crust delivers crispy edges, melty cheese, and all the salty goodness you want from pizza, with a sneaky protein boost built right in. It’s cheesy, satisfying, and dangerously easy to justify any day of the week.
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In my house, every day is pizza day if I can swing it.
I’ll find the flimsiest excuse. Long day, short day, good mood, bad mood, clean kitchen, disaster kitchen. If the oven’s available, pizza is happening.
And I’m not talking about a polite slice or two. I mean a full personal pizza situation. Just me and a pie I fully intend to crush in one sitting. Anything less feels incorrect.
This pepperoni pizza with cottage cheese crust is one of my current obsessions. The edges get crispy, the center stays savory and cheesy, and somehow it all manages to pack in protein without losing the classic pizza experience. Eggs and cottage cheese in the crust mean pizza day can honestly be any day.
Why this cottage cheese pizza crust works
Blending cottage cheese and eggs creates a protein-rich base that bakes up sturdy, crisp-edged, and surprisingly satisfying. It holds toppings beautifully and delivers that pizza payoff without feeling heavy.
"My family loved this recipe!"
This was the best recipe ever - my family absolutely loved it! Will definitely be adding this to our rotation.
Pepperoni Pizza with Cottage Cheese Crust
Equipment
- Stick blender or blender
Ingredients
For the crust
- 1 ½ cups cottage cheese
- 3 large eggs
- ¾ cup oat flour or almond flour plus more as needed
- 1 teaspoon baking powder
- ½ teaspoon salt
For the toppings
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- ¼ cup spicy salami or pepperoni
- ¼ cup tomato sauce or pizza sauce
- Oregano and chili flakes to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add the cottage cheese and eggs to a bowl and blend with a stick blender until smooth.
- Stir in the flour, baking powder, and salt until combined. The batter should be thick but scoopable. Add a little more flour if it feels too loose.
- Spoon the dough onto the prepared baking sheet and use the back of a spoon to shape it into a pizza round.
- Spread the pizza sauce over the crust, then top with mozzarella, cheddar, and pepperoni. Finish with oregano and chili flakes.
- Bake for 35–40 minutes, until set and lightly golden around the edges.
- Let cool for a few minutes before slicing to help it firm up.
Notes
- Letting the pizza cool slightly before slicing helps the crust set and keeps toppings in place.
- For extra crisp edges, spread the dough a bit thinner at the perimeter.
- Leftovers reheat well in the oven or air fryer.
- Swaps: This recipe is gluten-free as is. To make it dairy-free, use dairy-free cottage cheese and cheese alternatives.
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