Why is my 2 ingredient cottage cheese pizza crust soggy?

The #1 culprit is skipping the "Pre-Bake." You must bake the crust alone first to set the structure. If you add sauce to raw cottage cheese dough, the moisture will seep in and prevent it from crisping. Also, ensure your cottage cheese is fully blended and not too watery—avoid "low fat" varieties if possible.

How to make crispy protein pizza in an air fryer?

The air fryer is amazing for this! Divide the dough into mini circles that fit your basket. Air fry the plain High Protein Cottage Cheese Pizza Crust at 375°F for 8 minutes. Flip it over, add your toppings, and air fry for 3-4 more minutes until the cheese melts.

Can I freeze homemade pizza dough?

Yes! Wrap the raw dough ball tightly in plastic wrap (I recommend two layers) and freeze for up to 3 months. When you're ready to use it, let it thaw in the fridge overnight before rolling it out. For more details on food safety when freezing dairy-based doughs, consult the USDA Food Safety guidelines .

Can I use an egg in the crust?

For the standard self-rising flour version, no egg is needed—the protein structure is sufficient. However, if you are making the Cottage Cheese Pizza Crust No Flour (the almond flour variation mentioned above), the egg is absolutely necessary for binding.

Can I reheat this pizza?

Yes, but please stay away from the microwave! Microwaving will turn the protein-rich crust rubbery. Reheat slices in a skillet over medium heat to crisp the bottom, or toss them back in the air fryer or toaster oven for 2-3 minutes.

High Protein Cottage Cheese Pizza Crust (2 Ingredients)

Description

A viral 2-ingredient pizza dough recipe that packs 15g of protein per serving. Made with blended cottage cheese and flour, it’s a healthy, yeast-free alternative to delivery that crisps up perfectly.

Ingredients

Scale

1 cup Cottage Cheese (4% milkfat recommended, full fat is best)
1 cup Self-Rising Flour (plus extra for dusting)
1 tsp Italian Seasoning (optional, for flavor)
1/2 tsp Garlic Powder (optional, for flavor)
For the Keto/No Flour Version:
1 cup Almond Flour
1 Large Egg
1 cup Cottage Cheese (strained slightly)

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Instructions

Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet or pizza stone with parchment paper.
Blend: Place the cottage cheese in a blender or food processor. Blend on high until completely smooth and creamy. Do not skip this step!
Mix: Pour the blended cheese into a bowl. Add the self-rising flour (and seasonings if using). Stir until combined.
Knead: Use clean hands to knead the dough in the bowl for 60 seconds until it forms a cohesive ball. If it is too sticky, add a sprinkle more flour.
Roll: Place the dough ball on the parchment paper. Dust the top with flour. Roll out into a 10-inch circle or oval.
Pre-Bake: Bake the crust (without toppings) for 10-12 minutes until the top feels dry and spots of gold appear.
Top: Remove from oven. Add sauce, cheese, and desired toppings.
Final Bake: Return to the oven for 8-10 minutes until the cheese is melted and bubbling.
Serve: Slice and enjoy immediately!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer.
Freezing: Freeze the raw dough ball wrapped in plastic for up to 3 months. Thaw in the fridge before rolling.
Substitutions: If you don’t have self-rising flour, mix 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt.

Prep Time: 5 mins
Cook Time: 20 minutes
Category: Dinner
Method: Oven / Air Fryer
Cuisine: American / Italian

Nutrition

Serving Size: 1/2 Pizza (Crust Only)
Calories: 280 kcal
Sugar: 2 g
Sodium: 680 mg
Fat: 4 g
Saturated Fat: 2 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 15 mg