Garlic and Spinach White Pizza on Cottage Cheese Crust is one of those rare recipes that feel both comforting and guilt-free. I first made it on a chilly weeknight when I wanted pizza, but not the heavy, doughy kind. With just a few ingredients—cottage cheese, almond flour, and eggs—I whipped up a crust that turned out golden, chewy, and packed with protein.
What made it unforgettable was the creamy garlic spinach topping. It filled the kitchen with that cozy aroma we all love, and the melted mozzarella and Parmesan brought everything together beautifully. My husband, who usually scoffs at “healthy pizza,” took one bite and asked for seconds. That’s when I knew it was a keeper.
If you’re into wholesome dishes like my Spinach and Ricotta Stuffed Sweet Potatoes or Cheesy Spinach Artichoke Bagels, this one fits right into your weekly rotation.
Why You’ll Want to Make This Again and Again
This recipe isn’t just another low-carb alternative—it’s truly delicious. The cottage cheese crust is tender yet strong enough to hold hearty toppings. The garlicky spinach adds freshness, while the cheese combo offers just the right richness.
Even better? It’s fast, flexible, and totally satisfying. You can swap almond flour with oat flour, add mushrooms, or even toss in red chili flakes for a kick. Whether you’re low-carb, high-protein, or just love good food, this pizza has a place at your table.
Ingredients & Preparation
What You’ll Need for This Garlic and Spinach White Pizza on Cottage Cheese Crust
Making Garlic and Spinach White Pizza on Cottage Cheese Crust is delightfully simple. Most ingredients are pantry staples, and the few fresh items—like garlic and spinach—make all the difference in flavor and texture.
Let’s break down what goes into this savory, high-protein pizza:
Ingredient Breakdown
Here’s a quick overview of what you’ll need for both the crust and the topping:
| For the Cottage Cheese Crust | Quantity |
|---|---|
| Cottage cheese (full-fat preferred) | 1 cup |
| Large eggs | 2 |
| Almond flour (or oat flour) | ½ cup |
| Baking powder | 1 tsp |
| Salt | A pinch |
| For the Garlic & Spinach Topping | Quantity |
|---|---|
| Fresh spinach, chopped | 1 cup |
| Garlic cloves, minced | 2–3 |
| Shredded mozzarella | ½ cup |
| Grated Parmesan | 2 tbsp |
| Olive oil | ½ tsp |
| Salt and pepper | To taste |
These quantities yield one medium pizza—perfect for two hungry people or three lighter portions. Want to stretch it further? Add a side like my Zucchini Cottage Cheese Bake or a crisp salad.
Tools & Smart Substitutions
You don’t need fancy equipment to pull off this Garlic and Spinach White Pizza on Cottage Cheese Crust. In fact, you likely have everything already in your kitchen.
Helpful Tools:
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Mixing bowls (one for crust, one for topping)
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Baking sheet or pizza stone
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Parchment paper (to prevent sticking)
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Food processor or blender (optional, for smoother crust)
Ingredient Swaps:
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Oat flour works beautifully in place of almond flour for a lighter crust.
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Frozen spinach, thawed and drained, can be used if fresh isn’t available.
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Want a bit of heat? A sprinkle of crushed red pepper flakes goes a long way.
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For dairy-free, try vegan mozzarella and a cashew-based cottage cheese.
If you’re already a fan of high-protein bakes like my Cottage Cheese Crustless Quiche, you’ll love how easily this pizza crust comes together with just a whisk and a spatula.
It’s all about layering smart, clean ingredients in a way that brings big flavor—without a carb crash.
Cooking Instructions & Tips
Step-by-Step: How to Make Garlic and Spinach White Pizza on Cottage Cheese Crust
Making this Garlic and Spinach White Pizza on Cottage Cheese Crust is as easy as mixing, baking, and layering. The crust holds up beautifully, and the cheesy garlic-spinach topping brings everything together into a warm, satisfying bite.
Let’s break it down step by step.
Step 1: Prepare the Crust Mixture
In a medium bowl, whisk together 1 cup cottage cheese, 2 eggs, ½ cup almond flour, 1 tsp baking powder, and a pinch of salt. You can use a fork or a food processor for a smoother consistency.
Step 2: Pre-Bake the Crust
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the mixture into a circle, about ¼-inch thick. Use the back of a spoon to smooth it evenly.
Bake for 18–20 minutes, or until edges are golden and the center feels set.
Step 3: Sauté Garlic and Spinach
While the crust bakes, heat ½ tsp olive oil in a skillet. Add 2–3 minced garlic cloves and cook until fragrant (about 30 seconds). Add 1 cup chopped spinach and cook until just wilted. Season with salt and pepper.
Step 4: Assemble and Bake Again
Once the crust is done, top it with the garlic-spinach mix, then sprinkle on ½ cup shredded mozzarella and 2 tbsp Parmesan.
Bake again at 375°F for 8–10 minutes, until the cheese is bubbly and slightly golden.
Tips & Tricks for a Perfect Pizza
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For a crispier crust, bake a few extra minutes before adding toppings.
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Avoid soggy crusts by letting the crust cool slightly before topping.
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If your cottage cheese is watery, strain it a bit first for better structure.
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Love bold flavor? Add a sprinkle of red pepper flakes before serving.
This dish pairs beautifully with Mediterranean flavors, much like my Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce or the crispy Spinach and Feta Cheese Crisps.
Serving, Storing & Pairing
What to Serve with Garlic and Spinach White Pizza on Cottage Cheese Crust
This Garlic and Spinach White Pizza on Cottage Cheese Crust is rich, creamy, and satisfying on its own—but pair it with the right sides or drinks, and it turns into a complete meal you’ll want on repeat.
For something fresh and zesty, serve it alongside a chilled arugula or citrus salad. A favorite at my house is the Strawberry Orange Salad with Spinach and Arugula. The sweetness of the fruit complements the garlicky bite of the pizza beautifully.
If you’re hosting or want something a little more indulgent, try serving small squares of this pizza as part of a grazing table. Add in a few Mini Phyllo Cups with Brie, Pecans, and Cranberry Drizzle to balance savory and sweet.
Beverage Pairings:
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Sparkling water with lemon and mint
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Or even a chilled rosé for a light, summery vibe
Whether it’s a cozy dinner or a weekend lunch, this pizza can flex to match the moment.
How to Store and Reheat Without Losing Flavor
One of the best things about Garlic and Spinach White Pizza on Cottage Cheese Crust is how well it stores—and reheats.
Storing:
Let leftovers cool completely before placing slices in an airtight container. Layer parchment paper between slices if stacking. Store in the fridge for up to 3 days.
Reheating:
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Oven: Reheat at 350°F for about 8 minutes, directly on the rack for crispness.
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Air fryer: 325°F for 3–4 minutes gives excellent results.
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Microwave: Use only if you’re in a rush—it softens the crust but still tastes great.
Avoid freezing if possible—the dairy-heavy crust can become grainy after thawing.
Pro tip: this pizza is just as tasty cold. I’ve enjoyed leftovers straight from the fridge for lunch, paired with sliced cucumbers or a hard-boiled egg on the side.
FAQ – Garlic and Spinach White Pizza on Cottage Cheese Crust
Can I use low-fat cottage cheese for the crust?
Yes, you can—but full-fat cottage cheese gives the crust better structure and flavor. If using low-fat, consider reducing added liquid slightly or straining the cottage cheese first.
What’s the best flour to substitute for almond flour?
Oat flour works wonderfully and adds a light, slightly sweet flavor. Coconut flour is not recommended here, as it absorbs too much moisture and will make the crust crumbly.
Is this pizza keto-friendly?
Absolutely. The crust is made without traditional flour, making it low in carbs and high in protein. Just check that your toppings and cheese choices fit within your macros.
Can I make the crust ahead of time?
Yes! You can bake the crust up to a day in advance. Let it cool, then store it in the fridge in an airtight container. Reheat slightly before adding toppings.
How do I keep the crust from sticking?
Always use parchment paper on your baking tray or pizza stone. It prevents sticking and makes transferring the crust easier.
Can I add more toppings?
Definitely. Just avoid ingredients that release too much water (like fresh tomatoes or zucchini) unless you pre-cook them. Mushrooms, caramelized onions, and roasted peppers are great choices.
Conclusion
This Garlic and Spinach White Pizza on Cottage Cheese Crust is proof that indulgent and wholesome can absolutely live on the same plate. With its creamy texture, garlicky aroma, and satisfying bite, it’s become a reliable go-to in my kitchen—and I hope it earns a spot in yours too.
Whether you’re serving it up for a cozy night in, meal-prepping a few slices for lunch, or impressing guests with a unique twist on pizza night, it’s one of those recipes that always delivers.
If you’re looking for a variation with roasted garlic and even a meaty option, check out this wonderful take on Roasted Garlic Spinach White Pizza with Optional Chicken from Kitchen Treaty.
And if you’re craving more light-yet-comforting ideas, my Zucchini Cottage Cheese Bake or Spinach Artichoke Bagels are perfect next steps.
Garlic and Spinach White Pizza on Cottage Cheese Crust
- Total Time: 40
- Yield: 2–3 servings
Description
Garlic and Spinach White Pizza on Cottage Cheese Crust is a savory, high-protein, low-carb recipe with a creamy texture, golden crust, and flavorful toppings. Perfect for a weeknight dinner or healthy comfort food option.
Ingredients
• For the Cottage Cheese Crust:
• 1 cup cottage cheese
• 2 large eggs
• ½ cup almond flour (or oat flour for a lighter texture)
• 1 tsp baking powder
• Pinch of salt
•
• For the Topping:
• 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
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix cottage cheese, eggs, almond flour, baking powder, and salt until smooth.
3. Spread mixture into a 1/4-inch thick circle or rectangle on the lined baking sheet. Bake for 18–20 minutes until edges are golden and center is set.
4. Meanwhile, heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add chopped spinach. Cook until just wilted. Season with salt and pepper.
5. Remove crust from oven. Spread spinach and garlic mixture evenly over the crust.
6. Top with shredded mozzarella and Parmesan cheese.
7. Return to oven and bake for another 8–10 minutes until cheese is melted and bubbly.
8. Let cool slightly before slicing and serving.
Notes
– Full-fat cottage cheese works best for a richer crust and better structure.
– Oat flour is a great nut-free alternative to almond flour.
– Strain cottage cheese if it’s too watery to prevent a soggy crust.
– Crust can be made in advance and stored in the fridge for up to 1 day.
– Reheat slices in an oven or air fryer for a crisp texture; avoid microwaving.
- Prep Time: 10
- Cook Time: 30
- Method: Oven-Baked
- Cuisine: American