Let me tell you, this spinach pizza on cottage cheese crust has become my not-so-secret weapon for weeknights when I want something quick, healthy, and—most importantly—loved by everyone at the table. The crust is made with protein-packed cottage cheese, blended right into the dough for a texture that’s crisp on the edges and perfectly chewy in the middle. It holds up beautifully under garlicky spinach and melty cheese. Honestly, the first time I made it, my kids didn’t even realize they were eating a veggie-heavy dinner.
This recipe is a total game changer if I’m craving pizza but don’t want to deal with the heaviness of traditional dough. And yes, it’s ready in just 40 minutes from start to finish.
Why You’ll Love This Recipe
It’s a protein powerhouse. Each slice brings in 12 grams of protein, thanks to the combo of cottage cheese, eggs, and cheese on top. I feel good serving it to my family knowing it’s not just delicious but nourishing, too.
Low-carb and satisfying. With only 8g net carbs per slice, this crust totally hits the spot without the post-pizza crash.
The crust is next-level. Crispy edges, chewy center, and sturdy enough to hold up toppings without falling apart. That’s the sweet spot.
Veggies in disguise. Between the spinach and the cottage cheese, I’m sneaking in two servings of vegetables and dairy without anyone blinking.
One bowl, one pan. I mix the dough right on the baking sheet. No rolling pin, no mess. It’s weeknight perfection.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese – I prefer full-fat for a rich, creamy texture.
2 large eggs – Room temperature helps everything mix better.
½ cup almond flour – Or oat flour if that’s what I have on hand.
1 tsp baking powder
Pinch of salt
1 cup fresh spinach, chopped – Pre-washed baby spinach makes things easier.
2–3 cloves garlic, minced – I don’t hold back here.
½ cup shredded mozzarella cheese – For that gooey melt.
2 tbsp grated Parmesan cheese – Adds a punch of salty umami.
½ tsp olive oil – To sauté the spinach.
Salt and pepper to taste
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, I mix the cottage cheese, eggs, almond flour, baking powder, and salt until it looks like a thick, lumpy batter.
I spread the mixture into a ½-inch thick layer right on the parchment-lined sheet, shaping it into a rustic oval or rectangle.
It bakes for 15–20 minutes, until golden and firm.
Meanwhile, I sauté garlic in olive oil over medium heat for about 30 seconds, then add the spinach and stir until just wilted. I season with salt and pepper and drain the mixture in a colander.
I spread the spinach over the baked crust, sprinkle mozzarella and Parmesan on top, then return it to the oven for 10 minutes until the cheese is bubbly and golden.
I let it cool for 5 minutes before slicing—it helps the crust hold together.
Servings and Timing
This recipe makes 4 servings, and the total time from start to finish is 40 minutes—with 10 minutes of prep and 30 minutes of cooking. Perfect for a family dinner or a quick lunch with leftovers.
Variations
Sun-dried tomato twist: I sometimes mix in sun-dried tomatoes with the spinach for a tangy-sweet contrast.
Cheese swap: Smoked mozzarella or feta makes this feel fancy with zero extra effort.
Spicy version: A pinch of red pepper flakes or a drizzle of chili oil after baking gives it just the right kick.
Veggie-loaded: Sautéed mushrooms or roasted red peppers work great as toppings.
Pesto layer: A swipe of basil pesto under the spinach turns it into an herb lover’s dream.
Storage/Reheating
If I’m lucky enough to have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I skip the microwave and pop the slices into a 350°F (175°C) oven for 5–7 minutes. That brings the crust right back to its crisp, golden best.
FAQs
Can I use frozen spinach instead of fresh?
Definitely. I thaw it fully and squeeze out as much moisture as I can—usually with a clean dish towel. I use about ½ cup of the thawed and drained spinach.
How can I make this recipe dairy-free?
I swap the cottage cheese with silken tofu (blended smooth), and for the cheese, I go with vegan alternatives like shredded plant-based mozzarella and a sprinkle of nutritional yeast.
Is almond flour required?
Not at all. I’ve made this with oat flour and even sunflower seed flour for a nut-free version. The texture stays surprisingly similar.
Can I make the crust ahead of time?
Yes! I’ve baked the crust earlier in the day, then stored it wrapped on the counter. Later, I top and bake it for a quick dinner that feels totally fresh.
What else can I serve with it?
I usually serve it with an arugula salad tossed in lemon and olive oil, or sometimes roasted cherry tomatoes. Marinated artichoke hearts on the side also go great with the garlicky spinach topping.
Conclusion
This spinach pizza on cottage cheese crust has earned its place in my weekly dinner rotation. It’s fast, wholesome, packed with flavor, and endlessly adaptable. The crust alone is worth trying—crispy, chewy, and holding everything together like a dream. Whether I’m making it for a quick solo lunch or a Friday night family dinner, it never disappoints. I’m always amazed how something so simple and healthy can feel like such a treat.
This spinach pizza on cottage cheese crust is a high-protein, low-carb meal featuring a chewy, crispy crust made with cottage cheese, topped with garlicky spinach and melty cheeses. It’s quick, nutritious, and satisfying—perfect for a weeknight dinner or healthy lunch.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 cup full-fat cottage cheese
2 large eggs (room temperature)
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 oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix cottage cheese, eggs, almond flour, baking powder, and salt into a thick batter.
Spread the mixture into a ½-inch thick oval or rectangle on the parchment-lined sheet.
Bake for 15–20 minutes until golden and firm.
Meanwhile, sauté garlic in olive oil over medium heat for 30 seconds, then add spinach. Cook until wilted, season with salt and pepper, and drain in a colander.
Spread the spinach mixture over the baked crust, top with mozzarella and Parmesan.
Return to oven and bake for 10 minutes until cheese is bubbly and golden.
Let cool for 5 minutes before slicing and serving.
Notes
Use oat flour or sunflower seed flour for nut-free alternatives.
Frozen spinach can be used if well-drained.
Make the crust ahead and store at room temp until ready to top and bake.
Add sun-dried tomatoes, mushrooms, or roasted peppers for more veggies.
Great served with arugula salad or marinated artichoke hearts.
