Cottage Cheese Mini Pizza Crusts

Have you seen the cottage cheese pizza crust trend all over TikTok? I finally decided to try it myself because I needed to know if it was actually worth making or just another viral moment.

Here’s the honest answer: it works. These 2-ingredient cottage cheese mini pizza crusts are simple, filling, and surprisingly solid for something made with flour and cottage cheese.

Now let me set expectations. This is not going to taste like your favorite pizzeria crust. It’s a quick, no-yeast dough. But once you add seasoning and toppings, you end up with a little pizza that’s crisp around the edges and soft in the center.

Ingredients

For the Crust

• 1 cup all-purpose flour
• 1 cup cottage cheese (small curd, 4% milkfat recommended)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt

Tip on cottage cheese: I used small curd cottage cheese with 4% milkfat, and I recommend sticking with that. The higher fat content gives the dough better texture and flavor, and it holds together much better than low-fat versions.

For the Toppings

• ⅓ cup pizza sauce, divided
• ½ cup shredded mozzarella cheese, divided
• ¼ cup mini pepperoni

How to Make Cottage Cheese Mini Pizza Crusts

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Make the dough. Add flour and cottage cheese to a bowl and mix with a spoon. Once it starts coming together, knead to incorporate any flour at the bottom of the bowl. The dough will be slightly sticky.

Shape and divide. Form into a log and cut into 8 equal sections.

Form the crusts. Press each piece into a 3–4 inch circle. If needed, lightly dust your hands with flour. Place on the prepared baking sheet.

Top them. Spread 1 teaspoon pizza sauce on each crust, then add 1 tablespoon mozzarella and a few mini pepperoni.

Bake for 10–12 minutes, until the cheese is melted and edges are set. Let cool for a few minutes before eating so they firm up slightly.

My Honest Take

These are exactly what you’d expect from a 2-ingredient pizza crust. They’re good and satisfying, but not traditional pizza. The seasoning carries the flavor, so don’t skip the Italian seasoning, garlic powder, and salt.

The texture is soft and slightly dense, more like thick flatbread than classic crust. If you expect that going in, you’ll enjoy them. They work well as a quick snack or easy weeknight option.

Tips for the Best Results

• Don’t skip kneading. It helps incorporate hidden dry flour and improves texture.
• Keep toppings light so the crust doesn’t get weighed down.
• Let them rest a few minutes after baking so the crust sets.
  

Topping Ideas & Variations

Try these combinations:

• BBQ Chicken: BBQ sauce, shredded rotisserie chicken, red onion, mozzarella. If you are into viral recipes, you can also use some of the boiled onion in this variation!
• Veggie: Pizza sauce, diced bell peppers, olives, mushrooms, mozzarella
• White Pizza: Olive oil, garlic, ricotta, fresh basil
• Buffalo Chicken: Buffalo sauce, shredded chicken, ranch drizzle, mozzarella
  

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or in the air fryer at 375°F for 3–4 minutes.

Frequently Asked Questions

Can I use low-fat cottage cheese?
You can, but 4% milkfat gives better texture. Lower fat versions contain more water and can make the dough stickier.

Do I need to drain the cottage cheese?
No. If it seems unusually watery, you can drain briefly, but standard small curd works as is.

Can I make these ahead of time?
You can shape the crusts and refrigerate them unfilled for a couple of hours before baking. Add toppings just before baking.

Can I freeze these?
Yes. Bake plain, cool completely, freeze in a single layer, then transfer to a freezer bag. Add toppings and bake from frozen at 400°F for 12–15 minutes.