This cottage cheese pizza crust is a total game-changer. By blending the cottage cheese into the dough, you get a boost of protein and a surprisingly light, airy texture that mimics traditional dough.
High-Protein Cottage Cheese Pizza
Serves: 2
Protein: ~28g per serving (crust only)
Calories: ~340 kcal per serving
Ingredients
The dough:
- 250g low-fat cottage cheese (e.g., Tesco or Sainsbury’s Be Good To Yourself)
- 2 medium eggs
- 180g plain flour (or use self-raising flour and skip the baking powder)
- 1 tsp baking powder
- 1 tsp garlic granules
- 1 tsp dried oregano or mixed herbs
- a pinch of sea salt
The toppings:
- 3-4 tbsp tomato passata (seasoned with a little basil)
- 60g reduced-fat mozzarella (grated or torn)
- Optional high-protein toppings: shredded roast chicken, lean ham hock, or sliced mushrooms.
Instructions
- Prep the oven: Preheat your fan oven to 180°C (or 200°C for conventional). Line a large baking tray with non-stick baking parchment.
- Smooth the cheese: For the best texture, tip the cottage cheese and eggs into a blender (like a NutriBullet) or use a stick blender. Blitz until it is a smooth, runny liquid.
- Combine: Pour the liquid into a large mixing bowl. Sieve in the flour, baking powder, herbs, and salt. Fold together with a spatula until you have a thick, slightly tacky dough.
- Spread: Scoop the dough onto your lined tray. Use the back of a wet metal spoon to spread it out into a large circle (about 10–12 inches). Keeping the spoon wet stops the dough from sticking to it.
- The first bake: Pop the crust in the oven for 12–15 minutes. You want it to be firm to the touch and just starting to turn golden at the edges.
- Decorate: Remove the base, spread over your passata, and add your mozzarella and toppings.
- Final blast: Return to the oven for a further 8–10 minutes until the cheese is bubbling and golden.