Why You’ll Love This Recipe

I love how this pizza feels indulgent while staying nutritious and gluten-free. The cottage cheese crust is soft yet sturdy, and it’s packed with protein. The white sauce base gives it a rich, creamy flavor without being heavy, and the sautéed mushrooms and onions add just the right amount of umami. It’s easy to customize and surprisingly filling. Plus, the crust bakes up beautifully golden, and the whole recipe comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust

1 cup cottage cheese
2 eggs
1 cup almond flour (or oat flour)
½ teaspoon baking powder
Pinch of salt

For the topping

½ cup ricotta or cottage cheese (blended smooth)
1 cup shredded mozzarella cheese
1 small onion, thinly sliced
1 cup mushrooms, sliced
1 garlic clove, minced
1 teaspoon olive oil
Fresh parsley for garnish

Directions

Make the crust:
I preheat the oven to 375°F (190°C). In a blender or food processor, I blend the cottage cheese, eggs, almond flour, baking powder, and salt until smooth. I pour and spread the mixture onto a parchment-lined baking sheet in a pizza shape, then bake it for 20–25 minutes, until golden and firm.
Cook the toppings:
While the crust bakes, I heat olive oil in a skillet and sauté the onions, garlic, and mushrooms until they’re soft and golden brown. This step adds so much flavor to the final pizza.
Assemble the pizza:
Once the crust is ready, I spread a thin layer of the blended cottage cheese or ricotta on top. Then I layer on the sautéed mushrooms and onions and sprinkle the mozzarella over everything.
Bake again:
I return the pizza to the oven and bake it for another 10 minutes, just until the cheese melts and the toppings bubble.
Finish and serve:
I take it out of the oven, sprinkle fresh parsley over the top, slice it up, and enjoy while it’s warm.

Servings and timing

This pizza serves 2 to 4 people, depending on appetite, and takes about 35 to 40 minutes total—15 minutes of prep and 25 minutes of baking. It’s perfect for a quick weeknight dinner or an easy lunch that feels a little elevated.

Variations

I like to change up the toppings by adding spinach, artichoke hearts, or even roasted garlic. Sometimes I swap out the mozzarella for fontina or provolone for a different cheesy flavor. If I’m in the mood for something sweeter, I caramelize the onions instead of sautéing them normally, which adds a deep, rich note to the pizza.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 to 3 days in an airtight container. When reheating, I use a toaster oven or skillet to bring back some of that crispness in the crust—microwaving works, but the texture is a bit softer.

FAQs

Can I make the crust ahead of time?

Yes, I often bake the crust ahead and store it in the fridge for up to a day. When I’m ready to eat, I just add toppings and bake again to finish.

Is this pizza keto-friendly?

It is! With almond flour and cheese as the base, it’s naturally low in carbs and fits perfectly into a keto or low-carb lifestyle.

Can I use oat flour instead of almond flour?

Absolutely. I’ve used oat flour and it works well—it gives a slightly softer texture but still holds up nicely under the toppings.

How do I blend the cottage cheese smooth?

I use a small blender or food processor for the best texture. A stick blender works too if I’m doing it right in the measuring cup.

Can I freeze the leftovers?

I don’t recommend freezing with toppings, but the crust can be baked, cooled, and frozen on its own for later. Just thaw, top, and bake again.

Conclusion

This Mushroom & Onion White Pizza on Cottage Cheese Crust proves that comfort food can still be nutritious, high in protein, and totally satisfying. I love how the creamy base, melty cheese, and savory mushrooms come together on a golden, gluten-free crust. It’s easy to make, endlessly customizable, and one of my favorite ways to enjoy pizza night without the guilt.