Cottage Cheese Sweet Potato Pizza Crust

If you love pizza but want a crust that feels a little different, this cottage cheese sweet potato pizza crust is worth trying.

The cottage cheese is the real star here. It blends right into the dough and keeps the crust soft on the inside while still crisping up nicely on the outside.

Sweet potato adds a gentle, mild flavor and a nice color, so the crust doesn’t taste plain like some homemade ones do.

It’s also gluten free, made with oat flour and tapioca flour instead of regular wheat. That makes it a good option if you’re avoiding gluten.

Once it’s baked, you can add whatever toppings you like and finish it in the oven. Simple, filling, and something a little new for pizza night.

Why I Love This Recipe

Naturally Gluten Free – This crust skips wheat completely and uses oat and tapioca flour, so everyone at the table can enjoy pizza night.

Soft Yet Sturdy – The psyllium husk and tapioca give the crust a bendable center with edges firm enough to hold your favorite toppings.

Subtle Sweet Flavor – Mashed sweet potato adds a gentle warmth and golden color that plain pizza dough could never match.

Cozy Rosemary Touch – A little dried rosemary brings a savory, herby aroma that makes each bite taste bakery fresh.

The Ingredients

• 1 cup Full-Fat Small-Curd Cottage Cheese
• 1 cup Cooked Mashed Sweet Potato
• 1 Large Egg
• 1 3/4 cups Finely Ground Oat Flour
• 1/2 cup Tapioca Flour
• 1 tbsp Whole Psyllium Husk
• 1 tsp Baking Powder
• 1/2 tsp Dried Rosemary
• 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 lightly brush it with the olive oil.

Step 2

Blend the cottage cheese, mashed sweet potato, and egg until smooth and uniform.

Step 3

Combine the oat flour, tapioca flour, psyllium husk, baking powder, rosemary, and salt. Stir in the cottage cheese mixture until a thick, soft dough forms.

Step 4

Let the dough rest for 12 minutes. Spread it into a 12-inch circle about 1/4-inch thick, smoothing the surface with a lightly dampened spatula.

Step 5

Bake for 20 to 23 minutes, until the surface is dry and the edges are browned. Turn the crust over and remove the parchment.

Step 6

Bake for another 7 to 9 minutes, until the second side develops golden spots. Cool for 5 minutes before topping so the crust can finish setting.

Quick Tips

Drain the Sweet Potato Well

After you cook and mash your sweet potato, let it sit for a few minutes and pour off any extra liquid that gathers.

Too much moisture makes the dough sticky and soft, and the crust ends up mushy in the middle instead of firm.

My favorite trick here is to spread the mashed sweet potato on a plate for a couple of minutes so some of the steam can escape before you measure your cup.

Blend the Cottage Cheese Until Totally Smooth

Those small curds need to break down completely so the dough comes together evenly.

If you leave lumps behind, you’ll get pockets of soft, wet spots in the baked crust that never firm up.

I’ve found that blending for a full minute, then scraping the sides and blending again, gives you that smooth, uniform mix you’re looking for.

Don’t Skip the Rest Time

Letting the dough sit for the full 12 minutes is what gives the psyllium husk time to soak up moisture and firm things up.

If you rush and spread it right away, the dough will be too loose and hard to shape into a clean circle.

You’ll notice it goes from sticky and wet to thick and workable, which is exactly what you want before spreading it out.

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Quick Answers

Why do I have to flip the crust halfway through baking?

Flipping the crust helps both sides dry out and firm up evenly, which is important since this dough starts out soft and moist from the cottage cheese and sweet potato.

If you skip the flip, the bottom can stay a little damp and the crust may feel bendy instead of sturdy enough to hold your toppings.