Let me tell you about the night I tricked my kids into eating spinach – and they loved it. This spinach pizza on cottage cheese crust was born out of desperation during one of those “I need dinner ready in 30 minutes” weeknights. I’d been playing with protein-packed crust ideas when I stumbled onto blending cottage cheese right into the dough. The result? A crispy-edged, chewy crust that holds up to garlicky spinach and melty cheese like a champ. No one even noticed it wasn’t regular pizza dough!
What makes this recipe special is how the tangy cottage cheese balances the earthy spinach – plus each slice packs 12g of protein. It’s become our go-to Friday night pizza that doesn’t leave us feeling stuffed. My oldest now requests “the green pizza” specifically, and I don’t mind one bit.
Table of Contents
Table of Contents
Why You’ll Love This Spinach Pizza on Cottage Cheese Crust
This isn’t just another pizza recipe—it’s the one that’ll change your weeknight dinner game. Here’s why:
- Protein powerhouse: Spinach Pizza on Cottage Cheese Crust 12g of protein per slice—way more than traditional dough. My kids don’t even realize they’re eating something good for them!
- No fuss, no mess: You mix the crust right on the baking sheet—no rolling pin, no flour explosions. I’ve made this with one hand while holding a toddler (true story).
- Crispy-chewy magic: The crust bakes up golden with edges that crunch, yet stays tender underneath the melty cheese topping.
- Sneaky veggie win: Between the spinach topping and cottage cheese, you’re getting two servings of veggies and dairy in every slice.
- Low-carb friendly: With just 8g net carbs per serving, it satisfies pizza cravings without the carb crash afterward.
Trust me—once you try this twist on pizza night, you’ll never look at cottage cheese the same way again. For more creative recipes, check out our recipes page!
For another delicious take on cottage cheese-based meals, this Cottage Cheese and Spinach Crustless Quiche is a savory brunch option packed with protein and greens.
Ingredients for Spinach Pizza on Cottage Cheese Crust
Gather these simple ingredients – I promise you probably have most of them already! The magic happens when they all come together:
- 1 cup cottage cheese – Full-fat gives the best texture, but low-fat works in a pinch. Just don’t use fat-free – it’s too watery.
- 2 large eggs – Room temperature blends easier into the crust mixture.
- ½ cup almond flour – Packed into the measuring cup (no air gaps!) or swap with oat flour if you prefer.
- 1 tsp baking powder – The little lift that makes the crust perfect.
- Pinch of salt – Just enough to make all the flavors pop.
- 1 cup fresh spinach – Chopped – those pre-washed bags are lifesavers here.
- 2–3 cloves garlic, minced – More if you’re a garlic lover like me!
- ½ cup shredded mozzarella cheese – The melt factor we all crave.
- 2 tbsp grated Parmesan cheese – For that salty, umami kick.
- ½ tsp olive oil – To sauté our garlicky spinach.
- Salt and pepper to taste – Because seasoning is everything.
See? Nothing fancy – just real food that comes together in the most delicious way. The cottage cheese is the surprise star here, making a crust that’s sturdy enough to hold toppings but tender enough to cut with a fork. If you love cottage cheese, you might also enjoy our Cottage Cheese Protein Cake!
How to Make Spinach Pizza on Cottage Cheese Crust
Okay, let’s get to the fun part—making this beauty! I’ll walk you through each step just like I do when my neighbor texts me panicked questions mid-recipe. You’ve got this!
Preparing the Cottage Cheese Crust
First, crank that oven to 400°F (200°C)—hot enough to crisp our crust but gentle enough to cook through. Grab your baking sheet and parchment paper (trust me, skip the foil here—it sticks). Now, in a big bowl, dump in the cottage cheese, eggs, almond flour, baking powder, and that pinch of salt.
Here’s my trick: use a fork to mash it all together until it looks like lumpy pancake batter. No fancy mixer needed! Spread it on your prepared sheet with the back of a spoon—aim for about ½ inch thick. Too thin, and it’ll crack; too thick, and it won’t crisp up. Toss it in the oven for 15-20 minutes until golden and firm to the touch. It should smell lightly nutty when ready!
Cooking the Spinach Topping
While that bakes, let’s tackle the spinach. Heat olive oil in a skillet over medium, then toss in your minced garlic—stand back, it’ll sizzle! Once it’s fragrant (about 30 seconds), add the chopped spinach in handfuls. It’ll look like way too much at first, but it wilts down fast.
Stir just until bright green and limp—about 2 minutes max. We’re going for “just kissed by heat,” not mushy. Season with salt and pepper, then dump it into a colander to drain any excess liquid. Nobody wants a soggy pizza!
Assembling and Baking
Time for the grand finale! Pull your golden crust out—it should sound hollow when tapped. Spread the spinach mixture evenly over the top, then shower it with mozzarella and Parmesan. Pop it back in for 10 minutes, but peek at 8—you want bubbly, slightly browned cheese.
This is crucial: let it cool for 5 minutes before slicing. I know, the smell is torture, but this keeps the crust from crumbling. Then—dig in! That first bite of crispy edges, garlicky greens, and stretchy cheese? Pure weeknight magic.
If you’re a fan of veggie-forward mains, don’t miss the Honey Glazed Carrots and Green Beans as a colorful, nutrient-rich side dish.
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Spinach Pizza on Cottage Cheese Crust: A Protein Masterpiece
A delicious white pizza with a protein-packed cottage cheese crust, topped with garlicky spinach and melted cheese. Perfect for a family dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup almond flour (or oat flour)
- 1 tsp baking powder
- Pinch of salt
- 1 cup fresh spinach, chopped
- 2–3 cloves garlic, minced
- ½ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- ½ tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix cottage cheese, eggs, almond flour, baking powder, and salt in a bowl.
- Spread the mixture on the baking sheet to form a 1/2-inch-thick crust.
- Bake for 15–20 minutes until golden and firm.
- Heat olive oil in a skillet, add garlic and spinach, and cook until wilted. Season with salt and pepper.
- Spread spinach mixture over the baked crust.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 10 more minutes until cheese melts.
- Let cool, slice, and serve.
Notes
- Almond flour can be swapped with oat flour for a lighter crust.
- Adjust garlic to taste.
- Fresh spinach works best for the topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Tips for the Perfect Spinach Pizza on Cottage Cheese Crust
After making this dozens of times (yes, my family requests it that often), I’ve learned a few tricks to guarantee pizza perfection every time:
- Press it like you mean it: When spreading the crust mixture, really press it down with your spoon or fingers – this helps prevent cracks and ensures even baking.
- Spinach squeeze: After wilting, press those greens between paper towels to remove excess moisture. Wet spinach = soggy crust, and nobody wants that!
- Patience pays off: Let the pizza cool for 5 full minutes before slicing. I know it’s hard, but this keeps the crust from crumbling apart.
- Golden rule: Wait until the cheese gets those little brown spots – that’s when you know it’s perfectly melted underneath.
Follow these simple steps, and you’ll get restaurant-quality results from your own kitchen!
Variations for Your Spinach Pizza on Cottage Cheese Crust
One of my favorite things about this recipe is how easy it is to tweak! Here are some delicious ways we’ve changed it up over the years:
- Sun-dried tomato twist: Add chopped sun-dried tomatoes with the spinach – their tangy sweetness plays so nicely with the cottage cheese crust.
- Spice it up: A pinch of red pepper flakes in the spinach or a drizzle of chili oil after baking gives it a nice kick (my husband’s favorite version).
- Cheese swap: Try smoked mozzarella or crumbled feta instead of regular mozz for a bolder flavor.
- Veggie overload: Add sautéed mushrooms or roasted red peppers for extra texture.
- Pesto magic: Spread a thin layer of basil pesto under the spinach for an herby punch.
Really, the only limit is your imagination – this crust can handle just about anything you throw at it!
Serving Suggestions
This spinach pizza shines brightest when kept simple – just like our favorite Italian trattoria meals. I love pairing it with a crisp arugula salad dressed in lemon and olive oil, or some quick roasted cherry tomatoes still warm from the oven. The acidity cuts through the richness perfectly. Sometimes we’ll add marinated artichoke hearts right on the side – their tangy bite makes every cheesy slice even better!
Storing and Reheating
Leftovers (if you’re lucky enough to have any!) keep beautifully in an airtight container for up to 3 days. To reheat, pop slices in the oven at 350°F (175°C) for 5-7 minutes—it’ll bring back that crispy crust better than the microwave ever could. Trust me, it’s worth the wait!
Spinach Pizza on Cottage Cheese Crust FAQs
I get asked these questions all the time – here are the answers straight from my kitchen experiments!
Can I use frozen spinach instead of fresh?
Absolutely! Thaw it completely first, then squeeze out all the liquid (I use a clean kitchen towel for this). You’ll need about ½ cup packed spinach after draining. Just be aware frozen spinach has a stronger flavor – I sometimes add an extra garlic clove to balance it.
How can I make this dairy-free?
For the crust, swap cottage cheese with silken tofu (blend it smooth first) and use nutritional yeast instead of Parmesan. Violife makes great melting vegan cheeses for the topping. The texture changes slightly, but it’s still delicious!
Is almond flour really necessary?
Not at all! Oat flour works beautifully (just pulse rolled oats in a blender). For nut-free, try sunflower seed flour – it gives a similar texture. The key is packing whatever flour you use firmly into the measuring cup.
Still have questions? Slide into my DMs – I love troubleshooting pizza experiments! You can also find us on Facebook.
Nutritional Information
Here’s the scoop on what you’re getting in each delicious slice of this spinach pizza on cottage cheese crust! (Disclaimer: These values are estimates based on the exact ingredients I use – your numbers might vary slightly depending on brands or tweaks you make.)
- Calories: 180
- Protein: 12g (That cottage cheese is doing the heavy lifting!)
- Carbs: 8g (With 2g fiber – not bad for pizza!)
- Sugar: 2g (Mostly from the cottage cheese)
- Fat: 10g (5g unsaturated – the good kind from olive oil and nuts)
- Sodium: 280mg (Easy on the salt shaker if you’re watching this)
Compared to traditional pizza, you’re getting way more protein, fewer carbs, and none of that “I need a nap” feeling afterward. My fitness tracker thinks I’m being good when I eat this – I just know it tastes amazing!
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