This zucchini and pesto white pizza on cottage cheese crust is a delicious, high-protein twist on traditional pizza. The cottage cheese crust bakes up firm and slightly chewy, while the toppings of pesto, zucchini, and cheese bring a fresh and savory balance. It’s a light yet filling pizza I love to make when I’m craving something cheesy but still wholesome.

Why You’ll Love This Recipe

I like this recipe because it feels indulgent but is actually nutrient-dense and packed with protein. The cottage cheese crust adds a creamy base that holds together beautifully without the heaviness of regular dough. The fresh zucchini slices pair perfectly with the bold flavor of pesto, while the gooey mozzarella and sharp Parmesan tie everything together. It’s quick, satisfying, and perfect for a weeknight dinner or even meal prep.

Ingredients

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

For the cottage cheese crust:

• 1 cup cottage cheese

• 2 large eggs

• ½ cup almond flour (or oat flour for a lighter texture)

• 1 tsp baking powder

• Pinch of salt

For the topping:

• ½ cup pesto sauce (store-bought or homemade)

• 1 small zucchini, thinly sliced

• ½ cup shredded mozzarella cheese

• 2 tbsp grated Parmesan cheese

• 1–2 tsp olive oil

• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a blender or food processor, combine cottage cheese, eggs, almond flour, baking powder, and salt until smooth.

3. Pour the mixture onto the prepared sheet and spread it into a round or rectangle about ¼-inch thick.

4. Bake the crust for 20–25 minutes, or until set and lightly golden.

5. Remove the crust from the oven and spread the pesto evenly across the top.

6. Layer on the zucchini slices and sprinkle with mozzarella and Parmesan.

7. Drizzle lightly with olive oil, then season with salt and pepper.

8. Return to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.

9. Slice and serve warm.

Servings and timing

This recipe makes about 2 servings. The total time is around 40 minutes, including 10 minutes of prep and 30 minutes of baking.

Variations

I sometimes swap the zucchini for roasted red peppers or spinach for a different veggie twist. For extra protein, I like to add shredded chicken or cooked shrimp on top before baking. If I want a spicier version, I add a drizzle of hot honey or sprinkle red pepper flakes after baking.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like to pop slices back into the oven at 350°F for about 8–10 minutes so the crust stays firm instead of soggy.

FAQs

Can I make the crust ahead of time?

Yes, I often bake the crust a day in advance and keep it in the fridge. Then I just top it and bake when I’m ready to eat.

Can I freeze this pizza?

I don’t recommend freezing the assembled pizza because zucchini releases water, but I can freeze the baked crust alone and use it later.

What can I use instead of almond flour?

I like oat flour as a lighter option, and regular flour works too if I don’t need it to be gluten-free.

Can I use Greek yogurt instead of cottage cheese?

Yes, but I find cottage cheese gives a firmer crust. Greek yogurt works but makes the base softer.

How do I make it dairy-free?

I swap cottage cheese with a dairy-free alternative and use vegan pesto and cheese. It still bakes up delicious and satisfying.

Conclusion

This zucchini and pesto white pizza on cottage cheese crust is one of my favorite high-protein meals because it balances flavor, freshness, and nutrition. I love how the crust holds up under the cheesy, herby toppings and still feels light. It’s a recipe I keep coming back to when I want something that feels special but is easy to make.