This BBQ chicken pizza on cottage cheese crust is a cheesy, savory, and low-carb twist on classic pizza night. I love how the cottage cheese adds richness and moisture to the crust while still keeping it light and healthy. With smoky BBQ sauce, tender chicken, and melted mozzarella, it’s a satisfying meal I can enjoy without the heavy carbs.

Why You’ll Love This Recipe

I like that this recipe feels indulgent yet is actually lighter and packed with protein. The crust is simple to make with wholesome ingredients, and it holds up beautifully under the toppings. I also love how customizable it is—I can use my favorite BBQ sauce, swap the chicken for leftover protein, or even adjust the toppings based on what I have at home. It’s perfect for when I want pizza flavor with a healthier base.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup cottage cheese

• 2 eggs

• 1 cup almond flour (or oat flour)

• ½ tsp baking powder

• Pinch of salt

For the topping:

• ½ cup BBQ sauce (sugar-free if preferred)

• 1 cup cooked chicken breast, shredded

• 1 cup shredded mozzarella cheese

• ¼ red onion, thinly sliced

• Fresh cilantro leaves for garnish

directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper.

2. In a blender or food processor, blend the cottage cheese and eggs until smooth.

3. Pour the mixture into a bowl, then stir in almond flour, baking powder, and salt until a dough-like batter forms.

4. Spread the batter into a round pizza crust shape on the parchment-lined pan.

5. Bake for 20–25 minutes, or until the crust is firm and lightly golden.

6. Remove from the oven and spread BBQ sauce evenly over the crust.

7. Add shredded chicken, mozzarella cheese, and sliced red onion on top.

8. Return to the oven for another 8–10 minutes, or until the cheese is melted and bubbly.

9. Garnish with fresh cilantro before slicing and serving.

Servings and timing

This recipe makes about 2–3 servings. Preparation takes around 10 minutes, and total cooking time is about 35 minutes.

Variations

I like to switch up the protein by using turkey or even leftover rotisserie chicken. Sometimes I add extra toppings like jalapeños for spice or bell peppers for crunch. For a sweeter twist, I use a honey BBQ sauce, while a smoky version works great when I’m craving bold flavor. If I want a vegetarian version, I skip the chicken and load the pizza with roasted vegetables.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet or oven to keep the crust from getting soggy. A quick 5–7 minutes in a 350°F oven brings it back to life. The microwave works too, but the crust softens more that way.

FAQs

Can I make the crust ahead of time?

Yes, I often bake the crust in advance and keep it in the fridge for up to 2 days. When I’m ready, I just add toppings and bake.

Can I freeze the cottage cheese crust?

I can freeze the baked crust (without toppings) for up to 1 month. I thaw it in the fridge overnight before topping and reheating.

What can I use instead of almond flour?

I like to use oat flour as an alternative. It gives the crust a slightly heartier texture while keeping it gluten-free if needed.

Can I make this dairy-free?

Yes, I swap the cottage cheese for a dairy-free alternative and use vegan mozzarella. The texture will change slightly, but it still works.

How do I keep the crust from being too soft?

I make sure to bake the crust until it’s fully set and golden before adding toppings. If I want it extra crisp, I flip the crust halfway through baking.

Conclusion

This BBQ chicken pizza on cottage cheese crust is one of my favorite low-carb comfort meals. I enjoy the balance of smoky, cheesy, and fresh flavors, and the crust always surprises me with how satisfying it is. Whether I make it for a weeknight dinner or a healthier pizza night, it’s a recipe I keep coming back to again and again.

Print