Mini Pizzas with Cottage Cheese Crust
These mini pizzas with cottage cheese crust are high-protein, easy, and endlessly customizable. Crispy-edged bases, melty cheese, and classic pizza flavor without the heaviness. Pizza day energy, any day of the week.
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Pizza day was the day growing up. Friday nights with greasy takeout or cafeteria pizza that was questionably square-shaped. Either way, it was my favorite.
Not much has changed. I still get just as excited for pizza as an adult. The only difference is I try, keyword try, to make it a little healthier.
That’s where these mini pizzas come in. They’re built on a cottage cheese crust that’s surprisingly sturdy, packed with protein, and ridiculously easy to make. I topped mine with pepperoni, but think of these as a personal pizza blank canvas. Whatever you love, it works here.
They’re satisfying, feel-good, and way more nutritious than anything that shows up in a delivery box.
Why these mini pizzas work
Blending cottage cheese and eggs creates a protein-rich base that bakes up sturdy with crisp edges. Making them mini keeps the cook time short and makes them perfect for quick dinners, meal prep, or snack-style pizza nights.
"My boys loved this recipe!"
Why does mini make it more fun to eat? I don't know, but I don't care...these were fun and fantastic.
Mini Pizzas with Cottage Cheese Crust
Ingredients
For the crust
- 2 cups cottage cheese
- 4 large eggs
- 1 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 mini pepperoni or chopped regular pepperoni
- ¼ cup tomato sauce or pizza sauce
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 needed.
- Spoon the batter into 6 small rounds on the prepared baking sheet. Use the back of a spoon to flatten and shape into mini pizza bases.
- Spoon pizza sauce over each base, then top with mozzarella, cheddar, and pepperoni.
- Bake for 15–20 minutes, until set and lightly golden.
- Let cool for a few minutes to firm up, then serve.
Notes
- Letting the pizzas cool slightly helps the crust set before eating.
- These store well in the fridge or freezer and reheat beautifully in the oven or air fryer.
- Swaps: These pizzas are naturally gluten-free, as the recipe calls for almond flour. To make them dairy-free, swap dairy-free cottage cheese and cheese alternatives.
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