Here is my favorite cottage cheese chicken crust pizza recipe, with a protein-packed crust made from ground chicken and cottage cheese, and topped with marinara, mozzarella, pepperoni, and green peppers.
This pizza has become our go-to weeknight dinner when we’re craving pizza but want something a little lighter. My kids don’t even realize they’re eating a crust made with chicken, and my husband always asks for seconds. Plus, you can customize the toppings however you like!
Why You’ll Love This Cottage Cheese Chicken Crust Pizza
- High-protein, low-carb alternative – This chicken crust pizza is perfect if you’re following a keto diet or just trying to cut back on carbs without giving up pizza night.
- Simple ingredients – You probably have most of these in your fridge already, and there’s nothing fancy or hard to find on this list.
- Ready in under an hour – From start to finish, you’ll have homemade pizza on the table in about 50-60 minutes, making it totally doable for a weeknight dinner.
- Customizable toppings – While this recipe uses pepperoni and green peppers, you can easily swap in your favorite pizza toppings to make it your own.
- Healthier pizza option – With a protein-packed crust and cottage cheese adding extra nutrition, you can feel good about enjoying pizza without the guilt.
What Kind of Ground Chicken Should I Use?
For this pizza crust, you can use either ground chicken breast or ground dark meat chicken, depending on what you prefer. Ground chicken breast is leaner and will give you a lighter crust, while dark meat has more fat and flavor, which helps keep the crust moist and adds richness. If you can only find ground turkey at your store, that works as a substitute too – the texture and cooking time are pretty similar. Just make sure your ground chicken is fresh and not previously frozen if possible, as fresher meat will bind together better when forming your crust.
Options for Substitutions
This protein-packed pizza crust is pretty forgiving when it comes to swaps:
- Ground chicken: Ground turkey works just as well here and will give you a similar texture. You could also try lean ground beef, though it’ll have a slightly different flavor. Make sure whatever meat you choose is fairly lean so the crust doesn’t get too greasy.
- Cottage cheese: This is really the star that holds the crust together, so I’d recommend keeping it. But if you absolutely need to swap it, ricotta cheese can work – just drain any excess liquid first.
- Mozzarella cheese: Feel free to mix things up with provolone, cheddar, or a blend of Italian cheeses. Just stick with good melting cheeses for that classic pizza pull.
- Marinara: Any pizza or pasta sauce you have on hand will do the trick. You can even use pesto or alfredo sauce if you want to try something different.
- Toppings: The green peppers and pepperoni are totally customizable. Use whatever pizza toppings you like – mushrooms, olives, sausage, onions, or keep it simple with just cheese.
Watch Out for These Mistakes While Baking
The biggest mistake when making chicken crust pizza is not pressing the meat mixture thin enough – aim for a consistent 1/4-inch thickness across the entire pan, or you’ll end up with undercooked spots in thicker areas and burnt edges where it’s too thin.
Skipping the 10-minute cooling period after the first bake is a recipe for disaster, as the crust needs time to firm up before you add toppings, otherwise the sauce will make everything soggy and your pizza will fall apart when you try to slice it.
Many people also overload the crust with too much sauce and toppings, which adds excess moisture that a chicken crust can’t handle like traditional dough – stick to a thin layer of marinara and don’t go overboard with wet toppings.
Finally, resist the urge to cut into your pizza right away after the second bake, as letting it rest for those final 10 minutes allows the cheese to set and makes slicing much cleaner.
What to Serve With Cottage Cheese Chicken Crust Pizza?
This pizza is pretty filling on its own, but I love serving it with a simple side salad to balance out the richness. A basic mixed greens salad with cherry tomatoes, cucumber, and Italian dressing does the trick perfectly. If you’re feeding a crowd or want to make it more of a meal, garlic knots or breadsticks are always a hit for those who want a little extra carbs on the side. You could also go with some roasted vegetables like zucchini or broccoli if you’re looking to keep things on the lighter side.
Storage Instructions
Store: Leftover pizza slices will keep in the fridge for about 3-4 days in an airtight container. I like to place a piece of parchment paper between each slice so they don’t stick together. This makes grabbing a quick lunch or snack super easy throughout the week.
Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. It’s great to have a few slices ready to go when you need a quick meal and don’t feel like cooking.
Reheat: For the best results, reheat your pizza in the oven at 350°F for about 10 minutes until warmed through and the cheese gets melty again. You can also use an air fryer at 350°F for 5-7 minutes to crisp up the crust. The microwave works in a pinch, but the crust won’t be as crispy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
| Servings | 8 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 140-155 g
- Fat: 130-145 g
- Carbohydrates: 35-45 g
Ingredients
For the crust:
- 1 lb ground chicken (I use Perdue ground chicken breast for a leaner crust)
- 3/4 cup cottage cheese (Good Culture brand adds the best creamy texture)
- 2 eggs
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp black pepper
For the toppings:
- 2/3 cup marinara (I prefer Rao’s Homemade for a rich, authentic flavor)
- 2 cups mozzarella cheese (shredded from a block for a better melt)
- 1/2 cup green peppers (diced into 1/2-inch pieces)
- 1 cup pepperoni
- 1/2 tsp dried basil
Step 1: Prepare Pan and Preheat Oven
Position your oven rack in the middle and preheat to 400°F.
Line a 9×13 inch baking sheet (or similar rectangular pizza pan) with parchment paper or lightly oil it to prevent sticking.
Having your pan ready before mixing the crust ensures you can work efficiently without the mixture sitting around.
Step 2: Mix and Season the Chicken Crust Base
- 1 lb ground chicken
- 3/4 cup cottage cheese
- 2 eggs
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1/2 tsp dried basil
In a large bowl, combine the ground chicken, cottage cheese, eggs, garlic powder, onion powder, oregano, dried basil, and black pepper.
Mix thoroughly with your hands or a sturdy spoon until the ingredients are evenly distributed and the texture is uniform.
The cottage cheese will break down slightly as you mix, helping to bind the chicken and create a cohesive crust.
I like to get my hands in there and really work it together—it takes about 1-2 minutes but ensures no dry pockets of chicken.
Step 3: Shape and Bake the Crust
- chicken crust mixture from Step 2
Transfer the chicken mixture to your prepared pan and spread it evenly to about 1/4-inch thickness using a spatula or your hands (lightly wet your hands to prevent sticking).
Press it into the corners and edges to create an even base.
Bake at 400°F for 25 minutes until the crust is set and lightly browned on top.
Remove from the oven and let cool for 10 minutes—this cooling period allows the crust to firm up slightly so the toppings don’t sink through.
Step 4: Add Sauce, Cheese, and Toppings
- 2/3 cup marinara
- 2 cups mozzarella cheese
- 1 cup pepperoni
- 1/2 cup green peppers
Spread the marinara sauce evenly over the cooled crust, leaving a small border around the edges if you prefer.
Sprinkle the shredded mozzarella cheese over the sauce, then distribute the pepperoni and diced green peppers across the top.
I like to layer the pepperoni slightly overlapping so every bite has a bit of it, and scatter the peppers evenly to avoid clumpy spots.
Don’t overload it—a moderate amount of toppings ensures everything cooks evenly and the crust stays sturdy.
Step 5: Increase Heat and Melt the Cheese
- topped pizza from Step 4
Increase the oven temperature to 450°F and bake for 5 minutes until the cheese is fully melted and bubbly, with light golden spots appearing on top.
Watch it carefully during this high-heat finish—the goal is melted, slightly browned cheese, not burnt edges.
Remove from the oven and let cool for 10 minutes before slicing and serving.
This final cooling helps the cheese set slightly so slices hold together cleanly.
High Protein Cottage Cheese Chicken Crust Pizza
Ingredients
For the crust::
- 1 lb ground chicken (I use Perdue ground chicken breast for a leaner crust)
- 3/4 cup cottage cheese (Good Culture brand adds the best creamy texture)
- 2 eggs
- 2.5 tsp garlic powder
- 1.5 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp black pepper
For the toppings::
- 2/3 cup marinara (I prefer Rao’s Homemade for a rich, authentic flavor)
- 2 cups mozzarella cheese (shredded from a block for a better melt)
- 1/2 cup green peppers (diced into 1/2-inch pieces)
- 1 cup pepperoni
- 1/2 tsp dried basil
Instructions
- Position your oven rack in the middle and preheat to 400°F. Line a 9x13 inch baking sheet (or similar rectangular pizza pan) with parchment paper or lightly oil it to prevent sticking. Having your pan ready before mixing the crust ensures you can work efficiently without the mixture sitting around.
- In a large bowl, combine the ground chicken, cottage cheese, eggs, garlic powder, onion powder, oregano, dried basil, and black pepper. Mix thoroughly with your hands or a sturdy spoon until the ingredients are evenly distributed and the texture is uniform. The cottage cheese will break down slightly as you mix, helping to bind the chicken and create a cohesive crust. I like to get my hands in there and really work it together—it takes about 1-2 minutes but ensures no dry pockets of chicken.
- Transfer the chicken mixture to your prepared pan and spread it evenly to about 1/4-inch thickness using a spatula or your hands (lightly wet your hands to prevent sticking). Press it into the corners and edges to create an even base. Bake at 400°F for 25 minutes until the crust is set and lightly browned on top. Remove from the oven and let cool for 10 minutes—this cooling period allows the crust to firm up slightly so the toppings don't sink through.
- Spread the marinara sauce evenly over the cooled crust, leaving a small border around the edges if you prefer. Sprinkle the shredded mozzarella cheese over the sauce, then distribute the pepperoni and diced green peppers across the top. I like to layer the pepperoni slightly overlapping so every bite has a bit of it, and scatter the peppers evenly to avoid clumpy spots. Don't overload it—a moderate amount of toppings ensures everything cooks evenly and the crust stays sturdy.
- Increase the oven temperature to 450°F and bake for 5 minutes until the cheese is fully melted and bubbly, with light golden spots appearing on top. Watch it carefully during this high-heat finish—the goal is melted, slightly browned cheese, not burnt edges. Remove from the oven and let cool for 10 minutes before slicing and serving. This final cooling helps the cheese set slightly so slices hold together cleanly.
