Cottage Cheese Spelt Pizza Crust

If you have ever wanted a homemade pizza crust that feels a little softer and more tender, this one is worth trying.

The secret here is cottage cheese. It blends right into the dough and adds moisture, so the crust stays soft inside while getting crisp on the edges.

I use spelt flour because it gives the crust a mild, slightly nutty flavor that works really well with pizza toppings.

There is no yeast and no waiting for the dough to rise. You mix it, let it rest for a few minutes, and press it out.

It comes together fast, which makes it a good option for a regular weeknight dinner.

Why I Love This Recipe

Wonderfully Tender Crust – The lightly handled spelt flour and creamy cottage cheese give this crust a soft, tender bite that never feels dry or tough.

Crisp Golden Edges – Baking on a preheated sheet makes the bottom golden and the outer edge perfectly crisp while the center stays soft.

Packed With Protein – The cottage cheese, egg, and spelt flour team up to make each slice satisfying and filling in the best way.

Warm, Savory Flavor – Garlic powder and Italian seasoning baked right into the dough give every bite a cozy, herby taste before you even add toppings.

The Ingredients

• 1 cup Full-Fat Small-Curd Cottage Cheese
• 1 Large Egg
• 2 cups Spelt Flour
• 1 tbsp Baking Powder
• 3/4 tsp Fine Sea Salt
• 1/2 tsp Garlic Powder
• 1 tsp Dried Italian Seasoning
• 2 tbsp Olive Oil

How to Make This Recipe

Step 1

Preheat the oven to 450 F and place a baking sheet inside to heat. Blend the cottage cheese, egg, and 1 tablespoon of the olive oil until smooth.

Step 2

Whisk together the spelt flour, baking powder, salt, garlic powder, and Italian seasoning. Add the cottage cheese mixture and stir just until a soft dough forms.

Step 3

Let the dough rest for 8 minutes. Avoid prolonged kneading because lightly handled spelt flour produces a more tender crust.

Step 4

Place the dough between two pieces of parchment and press it into a 12-inch circle about 1/4-inch thick. Remove the top parchment and brush the dough with the remaining olive oil.

Step 5

Transfer the dough and bottom parchment to the hot baking sheet. Bake for 9 to 11 minutes, until the surface is set and the bottom is lightly golden.

Step 6

Add toppings and bake for another 7 to 9 minutes, until the edge is crisp and the center is fully cooked.

Quick Tips

Blend the Cottage Cheese Until Fully Smooth

Take your time blending the cottage cheese, egg, and olive oil until there are no lumps left at all. Any bits of curd that stay whole will show up as little pockets in your crust.

From my experience, giving it an extra 20-30 seconds in the blender makes a big difference. You want a completely smooth, pourable mixture before it goes into the flour.

Use Full-Fat Small-Curd Cottage Cheese

Stick with the full-fat small-curd type here because it blends smoother and gives the crust a richer taste. The low-fat versions have more water in them and can make your dough too wet and sticky.

Small-curd also breaks down faster in the blender, so you get that smooth base with less effort.

Handle the Spelt Dough Gently

Spelt flour is more delicate than regular wheat flour, so stir only until the dough comes together and stop right there. If you keep working it, the crust turns dense and chewy instead of tender.

My favorite trick here is to mix with a spoon or spatula rather than my hands. It keeps me from overworking the dough without thinking about it.

The 8-minute rest also matters, so don’t skip it. That short pause lets the flour soak up the moisture and makes the dough much easier to press out.

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Quick Answers

Can I use low-fat cottage cheese instead of full-fat?

You can, but the full-fat small-curd version gives the crust the best flavor and a softer, more tender texture. Low-fat will still work, though the dough may feel a little wetter, so you might need to add a spoonful or two of extra spelt flour to balance it out.

If you do use low-fat, blend it really well so there are no lumps left, since smoother cheese means a smoother dough.