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.
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.
Recipe
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
- Different cottage cheese brands have different liquid content, so you may need to add more flour to the recipe depending on what type of cottage cheese you use. We're going for thick but scoop-able dough.
- 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.
Nutrition
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We love this recipe! We've made it several times.
love to hear that, Cheryl. thank you!
I needed 2 cups of almond flour? Why is that?
It may be the cottage cheese you used -- every cottage cheese is different, some have more liquid content and would therefore need more flour. I'll make a note for this in the recipe!