🍕 What this crust is like

This crust is:

• Soft in the center, crispy on edges (if done right)
• Slightly chewy like thin naan/pita hybrid
• High-protein and filling
• Best eaten fresh out of the oven

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🧾 Ingredients (precise)

Base dough

• 240 g (1 cup) full-fat cottage cheese
• 125 g (1 cup) self-rising flour

If you don’t have self-rising flour:

Mix:

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt

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🌿 Optional flavor upgrades (recommended)

• ½ tsp salt (if using unsalted cottage cheese)
• ½ tsp garlic powder
• ½ tsp oregano or Italian seasoning
• 1 tbsp olive oil (for better browning)
• 2 tbsp grated parmesan (extra crisp + flavor boost)

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👨‍🍳 Step-by-step method

1. Prep your oven (important for crispiness)

• Preheat to 220°C (425°F)
• Place rack in middle or slightly lower
• Line a baking tray with parchment paper
• Lightly brush paper with oil (prevents sticking + improves browning)

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2. Blend the cottage cheese (key step most people skip wrong)

• Add cottage cheese into a blender or food processor
• Blend for 20–40 seconds

What you want:

• Smooth, thick cream texture
• No visible curds

👉 This step is what gives you a real pizza dough texture instead of lumpy bread.

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3. Make the dough

• Add blended cottage cheese into a bowl
• Add self-rising flour (and seasonings if using)
• Mix with spatula first, then hands

Dough texture you should get:

• Soft, slightly sticky
• Holds shape but not dry
• Not runny like batter

Fixes:

• Too sticky → add 1–2 tbsp flour
• Too dry → add 1 tbsp cottage cheese

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4. Shape the crust (this decides crispiness)

• Place dough on parchment paper
• Wet hands slightly or oil them
• Press into shape:

Thickness rule:

• 3–5 mm (about ¼ inch max)

Shape tips:

• Thin center = crispy pizza base
• Slightly thicker edges = “pizza crust feel”

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5. First bake (CRUCIAL STEP)

Bake at 220°C for 12–15 minutes

What to look for:

• Light golden color
• Firm surface
• Edges slightly browned

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6. Flip for extra crispiness (optional but powerful)

• Carefully flip crust using spatula
• Bake another 5–7 minutes

👉 This step makes it closer to restaurant-style crispy base

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7. Add toppings

Take it out and add:

• Tomato sauce (thin layer only)
• Cheese (mozzarella works best)
• Toppings (don’t overload or it gets soggy)

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8. Final bake

Bake again for:

• 8–12 minutes

Optional:

• Broil/grill for 1–2 minutes at the end for bubbly cheese

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🔥 Expert crispiness tips

1. Don’t overload sauce

Too much sauce = soggy crust

2. Pre-baking is non-negotiable

Skipping it = soft bread, not pizza

3. Use full-fat cottage cheese only

Low-fat = watery, weak structure

4. Go thin in the middle

Thickness = softness, not crisp

5. Oven must be fully preheated

Cold oven = rubbery crust

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⚠️ Common problems & fixes

❌ Crust is soggy

• Too much topping
• Didn’t pre-bake long enough
• Dough too wet

❌ Crust is too soft

• Not baked long enough
• Too thick

❌ Crust falls apart

• Didn’t blend cottage cheese
• Dough too wet or under-floured

❌ Dry or hard crust

• Too much flour
• Overbaked after toppings

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🍕 Serving suggestion

Best eaten with:

• Chili flakes
• Garlic dip or mayo sauce
• Fresh basil or oregano sprinkle