If you love homemade pizza but want a crust that feels a little more filling, this cottage cheese whole wheat pizza crust is a great one to try.
The cottage cheese is the real secret here. Once you blend it smooth, it mixes right into the dough and makes the crust soft and tender instead of dry.
You still get that nice chew from the whole wheat flour, but the cottage cheese keeps everything from turning heavy or tough.
I also like that the dough is easy to work with. After a short rise, you just press it into a circle and it holds its shape well.
It bakes up with a light golden color and a good sturdy base, so it can handle your favorite toppings without getting soggy.
Give it a try the next time you want pizza night at home. I think you will be happy with how it turns out.
Why I Love This Recipe
Sneaky Protein Powerhouse – The cottage cheese blends right into the dough and gives this crust a solid protein boost you won’t taste.
Soft Yet Sturdy Texture – This crust bakes up tender inside with a light chew, but it still holds all your toppings without going soggy.
Whole Wheat That Actually Tastes Good – White whole wheat flour keeps it wholesome and hearty without the heavy, dense feel you usually expect.
Golden and Crisp Edges – Baking on a hot sheet gives the crust beautiful browning and a satisfying crisp around every slice.
The Ingredients
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 1/4 cup Warm Water
- 2 1/4 tsp Instant Yeast
- 1 tsp Honey
- 2 3/4 cups White Whole Wheat Flour
- 1 tsp Fine Sea Salt
- 2 tbsp Olive Oil
How to Make This Recipe
Step 1
Blend the cottage cheese and warm water until smooth. Stir in the instant yeast and honey, then let the mixture stand for 5 minutes.
Step 2
Combine the whole wheat flour and salt in a large bowl. Add the cottage cheese mixture and 1 tablespoon of the olive oil, then stir until a shaggy dough forms.
Step 3
Knead the dough for 6 to 8 minutes, until smooth and slightly tacky. Add only a light dusting of whole wheat flour if the dough clings heavily to the work surface.
Step 4
Coat a clean bowl with the remaining olive oil. Add the dough, cover, and let it rise in a warm place for 60 to 75 minutes, or until nearly doubled.
Step 5
Preheat the oven to 475 F with a baking sheet inside. Press the dough into a 13-inch circle on parchment paper and let it rest for 10 minutes.
Step 6
Transfer the parchment and dough to the hot baking sheet. Prick the center of the dough several times with a fork, leaving a 1-inch border untouched.
Step 7
Bake for 6 to 7 minutes, until the surface is dry and beginning to brown. The crust is then ready for toppings and a final 7 to 10 minutes of baking.
Quick Tips
Blend the Cottage Cheese Until Totally Smooth
Take your time with this first step and blend the cottage cheese and water until there are no lumps left at all. You want it to look like a smooth, creamy liquid before you add anything else.
If you leave little curds in there, they’ll show up as small bumps in your dough and the crust won’t come together evenly. A few extra seconds in the blender makes a big difference here.
Check That Your Water Is Warm, Not Hot
The warm water should feel comfortable on your wrist, kind of like a warm bath. If it’s too hot it will kill the yeast, and if it’s too cold the yeast won’t wake up.
After you stir in the yeast and honey, give it the full 5 minutes. From my experience, you should see it look a little foamy or bubbly, which tells you the yeast is alive and ready to go.
Go Easy on the Extra Flour When Kneading
Whole wheat flour soaks up a lot of moisture, so the dough will feel a bit stickier than regular pizza dough. That’s totally normal and you want to keep it that way.
Only add a light dusting of flour if the dough is really sticking to your hands or the counter. If you add too much, the crust turns out dry and heavy instead of soft.
You’re aiming for smooth and slightly tacky, meaning it should stick to your finger just a little when you press it.
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Quick Answers
Can I taste the cottage cheese in the finished crust?
Not at all, and that is what surprises most people who try it. When you blend the cottage cheese with the warm water it turns smooth and melts right into the dough.
The result just tastes like a soft, slightly chewy whole wheat crust with no lumps and no tangy flavor coming through.
Cottage Cheese Whole Wheat Pizza Crust
Ingredients
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 1/4 cup Warm Water
- 2 1/4 tsp Instant Yeast
- 1 tsp Honey
- 2 3/4 cups White Whole Wheat Flour
- 1 tsp Fine Sea Salt
- 2 tbsp Olive Oil
Equipment
- blender
Instructions
- Blend the cottage cheese and warm water until smooth. Stir in the instant yeast and honey, then let the mixture stand for 5 minutes.
- Combine the whole wheat flour and salt in a large bowl. Add the cottage cheese mixture and 1 tablespoon of the olive oil, then stir until a shaggy dough forms.
- Knead the dough for 6 to 8 minutes, until smooth and slightly tacky. Add only a light dusting of whole wheat flour if the dough clings heavily to the work surface.
- Coat a clean bowl with the remaining olive oil. Add the dough, cover, and let it rise in a warm place for 60 to 75 minutes, or until nearly doubled.
- Preheat the oven to 475 F with a baking sheet inside. Press the dough into a 13-inch circle on parchment paper and let it rest for 10 minutes.
- Transfer the parchment and dough to the hot baking sheet. Prick the center of the dough several times with a fork, leaving a 1-inch border untouched.
- Bake for 6 to 7 minutes, until the surface is dry and beginning to brown. The crust is then ready for toppings and a final 7 to 10 minutes of baking.