If you love pizza but want a crust that does a little more for you, this one is worth trying. It’s made with cottage cheese and quinoa, and it comes out crispy every time.
The cottage cheese is what makes this crust special. It blends right into the quinoa and eggs, giving the crust a soft inside and a firm, sturdy base that holds your toppings.
It’s also high in protein, so you get a filling meal without feeling heavy afterward. That’s a nice bonus for something that still tastes like real pizza.
The trick is baking both sides until they turn golden and crisp. That double bake is what keeps the crust from getting soggy under the toppings.
Once you make it a few times, it becomes really simple. I think you’ll like having a homemade crust that actually holds together and tastes great.
Why I Love This Recipe
Seriously Crispy – Baking this crust on both sides gives you crunchy edges and a firm base that holds every topping without going soggy.
Packed With Protein – Between the cottage cheese, eggs, quinoa, and Parmesan, each slice gives you a solid protein boost to keep you full.
Gluten Free Base – This crust uses quinoa and oat flour instead of wheat, so it works great for anyone avoiding gluten.
Savory Flavor – Garlic powder, basil, and salty Parmesan give the crust a warm, savory taste even before you add sauce.
The Ingredients
- 2 cups Cooked Cooled Quinoa
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 2 Large Eggs
- 1/2 cup Finely Grated Parmesan Cheese
- 1/4 cup Finely Ground Oat Flour
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Basil
- 3/4 tsp Fine Sea Salt
- 1 tbsp Olive Oil
How to Make This Recipe
Step 1
Preheat the oven to 425 F. Line a baking sheet with parchment paper and brush it with the olive oil.
Step 2
Add 1 cup of the cooked quinoa, the cottage cheese, and the eggs to a blender. Blend until thick and mostly smooth.
Step 3
Transfer the mixture to a bowl. Fold in the remaining quinoa, Parmesan cheese, oat flour, garlic powder, basil, and salt.
Step 4
Spread the quinoa mixture into an 11-inch circle about 1/4-inch thick. Press it firmly and evenly so the grains bind into a sturdy crust.
Step 5
Bake for 22 to 25 minutes, until dark golden around the edge and firm in the center. Turn the crust over and peel away the parchment.
Step 6
Bake for another 8 to 10 minutes, until both sides are crisp. Let the crust stand for 5 minutes before adding toppings.
Quick Tips
Cook and Cool Your Quinoa Ahead of Time
The quinoa needs to be fully cooked and cooled before you start. If it’s still warm, it will make the mixture too soft and your crust won’t get crispy.
My favorite trick here is to cook it the day before and keep it in the fridge overnight. Cold quinoa holds its shape better and blends into a thicker base.
Make sure to drain any extra water after cooking too. Wet quinoa adds moisture you don’t want in this crust.
Use Full-Fat Small-Curd Cottage Cheese
Go for the full-fat small-curd version like the recipe calls for. The higher fat gives you better flavor and a creamier texture that blends smooth.
Small curds break down more easily in the blender, so you get a nice even base without lumps. Low-fat versions release more water and can leave you with a soggy crust.
Blend Only Half the Quinoa
You only blend 1 cup of the quinoa with the cottage cheese and eggs. The other cup gets folded in whole later.
This is what gives the crust its structure. The blended part acts like glue to hold everything together, while the whole grains give you that crispy, sturdy bite.
If you blend all of it, the crust turns out flat and soft instead of firm enough to pick up.
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Quick Answers
Why do I need to cool the quinoa before using it?
Cooled quinoa holds its shape and moisture better, so the crust binds together instead of turning mushy. Warm quinoa releases extra steam and can make the mixture too wet to press into a firm circle.
If you cooked it fresh, spread it on a plate and pop it in the fridge for 20 to 30 minutes before you start.
Cottage Cheese Crispy Quinoa Pizza Crust
Ingredients
- 2 cups Cooked Cooled Quinoa
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 2 Large Eggs
- 1/2 cup Finely Grated Parmesan Cheese
- 1/4 cup Finely Ground Oat Flour
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Basil
- 3/4 tsp Fine Sea Salt
- 1 tbsp Olive Oil
Equipment
- blender
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and brush it with the olive oil.
- Add 1 cup of the cooked quinoa, the cottage cheese, and the eggs to a blender. Blend until thick and mostly smooth.
- Transfer the mixture to a bowl. Fold in the remaining quinoa, Parmesan cheese, oat flour, garlic powder, basil, and salt.
- Spread the quinoa mixture into an 11-inch circle about 1/4-inch thick. Press it firmly and evenly so the grains bind into a sturdy crust.
- Bake for 22 to 25 minutes, until dark golden around the edge and firm in the center. Turn the crust over and peel away the parchment.
- Bake for another 8 to 10 minutes, until both sides are crisp. Let the crust stand for 5 minutes before adding toppings.