This Sheet Pan Cottage Cheese Pizza is a high-protein, low-carb pizza night recipe with a soft, sturdy crust, melty mozzarella, and all your favorite toppings. Everything bakes together in one pan, so there’s no yeast, no kneading, and no pre-baking the crust first.
I’ll have to admit, ever since I made it, I’ve been wondering how I could possibly show you just how good it is through a screen. The first time we sat down to eat, the kitchen went quiet for a second. Then came the “Mmm…”, “Wow…”, “This tastes just like real pizza!” and before I knew it, everyone was reaching for another slice.
If you’ve been following my cottage cheese recipes, you know I’m always looking for new ways to use it. I already have a Cottage Cheese Pizza Crust recipe on the blog, and I still make it often, but this time I wanted something different. I wanted a true sheet pan pizza where everything bakes together from the start. No baking the crust first, no adding toppings halfway through. Just spread the batter into the pan, add the sauce, cheese, and toppings, then let the oven do all the work.
What I love most is that it still feels like a homemade pizza night. Everyone gets involved choosing toppings, the whole kitchen smells amazing while it bakes, and dinner somehow feels a little more fun without being any more work.
Now, everyone gets excited when this pizza is on the menu because they can choose their own toppings. Half pepperoni, half veggie, extra cheese… somehow everyone gets exactly what they want, and there’s rarely a slice left by the end of the night.
Why You’ll Love This Sheet Pan Cottage Cheese Pizza
- No yeast or kneading – The crust is made with cottage cheese, eggs, almond flour, coconut flour, and seasonings, so there’s no waiting for the dough to rise.
- Everything bakes in one pan – Spread the batter into the pan, add sauce, cheese, and toppings, then bake. No pre-baking the crust first.
- High-protein and low-carb – Cottage cheese and eggs add protein, while almond flour and coconut flour keep the crust lower in carbs than regular pizza dough.
- It actually holds together – The crust is soft, but sturdy enough to slice and pick up once it rests for a few minutes.
- Great for family pizza night – You can make half pepperoni, half veggie, extra cheese, or whatever toppings your family likes.
- No cottage cheese flavor – Once blended into the crust, the cottage cheese adds texture and protein without making the pizza taste like cottage cheese.
- Good leftovers – Reheat slices in the air fryer or oven, and the edges get lightly crisp again.
Ingredients You’ll Need
- Cottage Cheese – Blend it until completely smooth before mixing the batter. It gives the crust a soft texture and adds extra protein without leaving a cottage cheese flavor.
- Eggs – The eggs help hold everything together and give the crust its light texture.
- Almond Flour and Coconut Flour – I like using both because they balance each other really well. Almond flour keeps the crust tender, while coconut flour absorbs the extra moisture from the cottage cheese.
- Baking Powder – Helps the crust rise just enough so it isn’t dense.
- Garlic Powder and Italian Seasoning – These seasonings add flavor to the crust itself, so every bite tastes like pizza, not just the toppings.
- Cornstarch – It’s only a small amount, but it helps the crust hold together better once it’s baked.
- Pizza Sauce – Use your favorite pizza sauce or marinara. I prefer a thicker sauce so the crust doesn’t become soggy.
- Mozzarella – Freshly shredded mozzarella melts better and gives you those long, cheesy pulls everyone loves.
- Toppings – This recipe is easy to customize. I usually make half with ham and pepperoni, then let everyone choose their favorite vegetables for the rest.
How To Make Sheet Pan Cottage Cheese Pizza
Blend the Base
Add the cottage cheese and eggs to a blender or use an immersion blender until the mixture is completely smooth. This only takes a minute and makes a big difference in the final texture.
Mix the Batter
Stir in the almond flour, coconut flour, baking powder, garlic powder, Italian seasoning, salt, and cornstarch until a thick batter forms. It should be thicker than pancake batter but still easy to spread.
Build Your Pizza
Spread the batter evenly into your prepared baking pan, making sure to reach the corners. Spoon the pizza sauce over the top, then sprinkle with mozzarella and finish with your favorite toppings.
Bake Until Golden
Bake until the cheese is bubbling and lightly golden, and the crust feels set in the center. Let the pizza rest for about 5 minutes before slicing. It holds together much better after those few minutes.
A Few Things I Learned
- Blend the cottage cheese until completely smooth for the best texture.
- Spread the batter into an even layer so it bakes evenly. Don’t overload the pizza with too many toppings, or the center may need a few extra minutes to bake.
- Shred your own mozzarella if possible. It melts much better than pre-shredded cheese.
- Let the pizza cool for a few minutes before slicing to help the crust firm up.
Make It Your Own
- Make it a classic pepperoni pizza.
- Add cooked sausage, bacon, or shredded chicken.
- Load it up with mushrooms, peppers, onions, olives, and spinach.
- Finish with fresh basil after baking.
- Sprinkle crushed red pepper flakes on top for a little heat.
Storage
If you have leftovers, let the pizza cool completely, then store the slices in an airtight container in the refrigerator for up to 4 days.
I like reheating slices in the air fryer because the edges get a little crisp again. You can also reheat them in the oven or a skillet until warm. The microwave works too, but the crust will stay softer.
For longer storage, freeze the slices individually. Place parchment paper between slices so they don’t stick together, then store them in a freezer-safe bag or container for up to 2 months. Reheat straight from frozen in the air fryer or oven until hot.
Sheet Pan Cottage Cheese Pizza FAQs
Can I make it ahead of time?
Yes. Bake the pizza completely, let it cool, then refrigerate it. When you’re ready to eat, reheat individual slices in the air fryer, oven, skillet, or microwave.
I don’t recommend spreading the batter in the pan too far ahead before baking because the flours will keep absorbing moisture, and the texture may change.
Can I use ricotta instead of cottage cheese?
I haven’t tested this recipe with ricotta yet. Since ricotta has a different texture and moisture level, the crust may turn out softer or denser.
For best results, I recommend using cottage cheese and blending it until completely smooth.
Can I use different toppings?
Definitely. Think of this as a homemade pizza base. Use pepperoni, ham, cooked sausage, bacon, mushrooms, bell peppers, olives, spinach, red onion, or whatever your family likes.
Just don’t overload the pizza with too many wet toppings, or the center may take longer to bake and can turn softer.
Is the crust crispy?
The edges get lightly golden, but the center stays soft, more like a thick sheet pan pizza than a thin crispy crust.
Letting the pizza rest for 5 to 10 minutes before slicing helps the crust firm up and makes the slices easier to lift.
Does it taste like cottage cheese?
No. Once the cottage cheese is blended with the eggs, flours, and seasonings, you don’t really taste it. It helps make the crust soft, sturdy, and higher in protein.
Why is my crust too soft?
The crust may be too soft if the cottage cheese wasn’t blended well, the batter was spread too thick, the pizza had too many wet toppings, or it needed a few more minutes in the oven.
Also, make sure to let it rest before slicing. The crust firms up as it cools slightly.
Can I use a larger sheet pan?
You can, but the crust will be thinner and may bake faster. Start checking it earlier so it doesn’t dry out. For this recipe, a 9×13-inch pan gives a thicker, softer sheet pan pizza texture.
More Cottage Cheese Recipes
- Low Carb Cottage Cheese Biscuits
- Cottage Cheese Pasta Sauce
- Viral Cottage Cheese Wrap
- Creamy Cottage Cheese Egg Salad
Sheet Pan Cottage Cheese Pizza
Description
Ingredients
- 5 eggs large, room temperature
- 2 cups cottage cheese
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1 tbsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
For topping:
- 1 cup sugar-free pizza sauce or marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ham chopped
- 1/4 cup pepperoni sliced, optional
- 1/4 cup mushrooms sliced, optional
- 1/4 cup bell peppers diced, optional
- 2 tbsp red onion sliced, optional
- 2 tbsp olives sliced, optional
- Extra Italian seasoning for sprinkling
Instructions
- Preheat the oven to 375°F/190°C. Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal.
- Add the cottage cheese and eggs to a large bowl. Blend with an immersion blender until completely smooth. You can also use a regular blender.
- Add the almond flour, coconut flour, baking powder, cornstarch, salt, garlic powder, onion powder, and Italian seasoning. Stir until a thick, spreadable batter forms.
- Spread the batter evenly into the prepared pan, making sure it reaches the corners.
- Spoon the pizza sauce over the batter, then sprinkle with mozzarella. Add the ham, pepperoni, mushrooms, bell peppers, red onion, olives, or any toppings you like.
- Sprinkle with a little extra Italian seasoning.
- Bake for 25 to 30 minutes, or until the cheese is melted and lightly golden, and the crust feels set in the center.
- Let the pizza rest for 5 to 10 minutes before slicing. This helps the crust firm up and makes the slices easier to lift.
Notes
- Blend the cottage cheese until completely smooth so the crust doesn’t have curds.
- Don’t skip the coconut flour. It absorbs moisture and helps the crust set.
- Use a thick pizza sauce so the center doesn’t get soggy.
- Don’t overload the pizza with watery toppings like mushrooms, peppers, or onions.
- Let the pizza rest before slicing. It firms up as it cools slightly.
- Use parchment paper so the pizza lifts out cleanly.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
