This Tomato Basil Margherita Pizza on Cottage Cheese Crust is fresh, light, and packed with protein. The creamy cottage cheese base makes a delicious and healthy alternative to traditional pizza dough, while the toppings bring in that classic Margherita flavor with a nutritious twist.

Why You’ll Love This Recipe

I love how this pizza gives me all the flavors of a traditional Margherita without the heaviness of regular crust. The cottage cheese adds extra protein, making it a more balanced and filling meal. It’s quick to put together, light yet satisfying, and perfect when I’m craving pizza but want to keep it wholesome.

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 pizza sauce or marinara
1 cup shredded mozzarella cheese
Fresh tomato slices
Fresh basil leaves
Drizzle of olive oil
Pinch of salt & pepper

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I blend cottage cheese, eggs, almond flour, baking powder, and salt until smooth.

3. I spread the batter onto the baking sheet, shaping it into a thin, round crust.

4. I bake it for about 20–25 minutes, or until golden and firm.

5. Once the crust is ready, I spread pizza sauce evenly on top.

6. I sprinkle shredded mozzarella cheese, then add fresh tomato slices.

7. I bake again for about 10 minutes, until the cheese melts and bubbles.

8. I finish with fresh basil leaves, a drizzle of olive oil, and a pinch of salt and pepper before slicing and serving.

Servings and timing

This recipe makes about 2 servings. The prep time is around 10 minutes, and the total cook time is about 35 minutes, making it ready in 45 minutes.

Variations

• I sometimes use oat flour instead of almond flour for a nut-free option.

• For extra flavor, I add a sprinkle of Italian seasoning or garlic powder to the crust mixture.

• I switch up the toppings with roasted veggies, grilled chicken, or even a sprinkle of parmesan for variety.

• If I want it spicier, I add a few chili flakes before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pizza in a skillet or oven at 350°F until the crust crisps back up. I avoid microwaving as it can make the crust soft.

FAQs

Can I make the crust ahead of time?

Yes, I can bake the crust in advance, let it cool, and store it in the fridge for up to 2 days before topping and baking again.

Can I freeze the crust?

I can freeze the baked crust (without toppings) for up to 2 months. I just thaw it and add toppings before baking.

Can I make this recipe dairy-free?

Yes, I can use dairy-free cottage cheese and cheese alternatives to make it dairy-free.

Can I use store-bought pizza sauce?

Absolutely, I often use my favorite store-bought marinara or pizza sauce to save time.

Can I make mini pizzas with this recipe?

Yes, I can spread the crust mixture into smaller rounds and bake them individually for personal-sized pizzas.

Conclusion

This Tomato Basil Margherita Pizza on Cottage Cheese Crust is my go-to when I want something fresh, satisfying, and full of flavor without being heavy. The protein-rich crust makes it more nourishing, and the classic Margherita toppings keep it simple yet delicious. It’s a recipe I come back to often when I want pizza that feels both indulgent and healthy.