Add the cottage cheese to a blender and blend for 30-60 seconds until completely smooth with no lumps. This is crucial for creating a tender, uniform crust texture. A smooth base prevents dense, grainy spots in your finished pizza.

In a bowl, combine the flour, baking powder, and garlic powder. Add the blended cottage cheese from Step 1 and stir until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 1-2 minutes until the dough comes together smoothly. Don't overwork it—just enough to incorporate all ingredients evenly. I find that kneading by hand gives you better feel for when the dough is ready versus using a mixer.

Roll or gently stretch the dough into a 6-inch circle about 1/4-inch thick. If it springs back, let it rest for a minute, then continue shaping. Preheat your air fryer to 360°F while you shape the dough. Once the air fryer is ready, carefully transfer the dough round to the air fryer basket (no need for paper—the basket works perfectly and prevents soggy bottoms).

Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle the mozzarella cheese over the sauce, then arrange the pepperoni slices on top. Air fry at 360°F for 15-20 minutes until the crust is golden brown and the cheese is melted and slightly bubbly. I like to check around the 12-minute mark to make sure the edges aren't browning too fast—if they are, you can lower the temperature by 10 degrees.

Remove the pizza from the air fryer and let it cool for 5-10 minutes on a cutting board. This resting time allows the crust to set and makes it easier to handle and slice without tearing. Slice and serve immediately while the cheese is still warm and gooey.