My New Favorite Pizza Has a Cottage Cheese Crust

• 1 cup cottage cheese
• 1 cup flour + 1-2 tablespoons for dusting
• 1 teaspoons baking powder
• 1 teaspoons coarse kosher salt
• 1–2 tablespoons olive oil

For the pizza:

• 1/4 to 1/3 cup sauce (I’ve been using Rao’s marinara)
• 1/3 to 1/2 cup shredded mozzarella cheese
• 1/4 to 1/2 cup grated Parmesan cheese

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1. Preheat the oven to 450 degrees and place a rack at the highest position, near the top.
2. Blend the cottage cheese until smooth.
3. Place blended cottage cheese in a bowl; mix with the flour, baking powder and salt until a dough starts to come together. It will start to get kind of shaggy and crumbly – use your hands to really bring it together. I usually turn it out on the counter and give it a few squishes to make it into a cohesive ball. Use that extra flour to prevent sticking.
4. Place a sheet of parchment on a pizza pan or baking sheet. Place the dough on the parchment and press into a circle that is about 10-12 inches in diameter. It is a pretty bready crust, so you want to really press it out into a thinner, wider surface area.
5. Rub the top of the crust with olive oil.
6. Place in the oven; bake (no toppings) for 8 minutes.
7. Remove from oven. Spread with sauce and top with the two cheeses. Bake on that same top rack for another 5 minutes to melt the cheeses.
8. Finally, broil for 2-3 minutes until the cheese and crust edges are deeply golden, like the picture. I like to sprinkle the slices with red pepper flakes, drizzle with olive oil or hot honey, and dip into more sauce! It’s too good!

Technically you don’t need to blend the cottage cheese – it will work and the curds will melt, but it gives the crust a more gummy texture.

I use the Beast Mini Blender for blending the cottage cheese and it works so well. It gets the consistency nice and whipped and light, which I think yields a really amazing crust!