🍕 A Shavuot-Worthy Pizza Recipe(That’s Also Passover-Approved)
47 weeks to perfect it before Passover 2026
I meant to share this recipe before Passover—because that’s where it started: I was determined to make something matzah-free (I love matzah, but too much… well, you know 😅). I wanted something delicious, satisfying, and still totally Passover-friendly.
So here it is—just in time for Shavuot, the dairy holiday! This thin and crispy pizza crust is made with cottage cheese, eggs, and coconut flour, making it high in protein, full of healthy fats, and naturally low in carbs. It’s perfect for anyone trying to cut back on bread or follow a gluten-free diet. The cottage cheese gives the crust a rich, creamy base, while the coconut flour adds fiber that helps you feel full and nourished.
I make this pizza once a week for dinner—it’s that good. Just add your favorite cheese and toppings, and you have a complete, comforting dairy meal. I often serve it with a simple salad for a balanced plate.
Another reason I love this recipe? It holds up beautifully the next day. The crust stays firm and crisp after refrigerating, so leftovers make an easy, tasty lunch or snack.
And yes—this is still totally Passover-friendly. Just skip the baking powder and enjoy! You now have 47 weeks to perfect it before Passover 2026. Or better yet, start with Shavuot this week.
Whether you're watching carbs, avoiding gluten, or just want a healthier take on pizza night, this crust delivers. It’s simple, satisfying, and always a hit at the table.
Makes 2–3 servings | One 10–12" pizza
🧂 Crust Ingredients
1 cup (240g) cottage cheese
4 large eggs
⅓ cup (40g) coconut flour
¼ cup (20g) grated Parmesan cheese
1 teaspoon baking powder (OMIT during Passover)
½ teaspoon salt
½ oregano or italian seasoning
🍅 Topping Ingredients
¾ cup no-sugar-added tomato sauce
¾ to 1 cup shredded cheese (85–115g; mozzarella, or mix with feta or goat cheese)
🔪 Instructions
Preheat oven to 375°F (190°C). Line a cookie sheet with sides with parchment paper.
Blend cottage cheese and eggs in a blender or with a hand mixer until smooth.
In a mixing bowl, combine coconut flour, Parmesan, baking powder, salt, and any seasonings.
Stir the wet mixture into the dry ingredients and let sit for 5 minutes to thicken.
Spread the batter evenly on the parchment paper, forming a thin crust (about ⅛ inch thick).
Bake for 18–20 minutes, or until the crust is firm and golden.
Remove from the oven and add your sauce and cheese (plus optional veggie toppings).
Return to oven and bake for another 5–10 minutes at 400°F (200°C), until the cheese is melted and the edges are crispy.
Optional: Broil for 1–2 minutes for extra golden, bubbly cheese (watch closely).
🍴 Serving Size & Adjustments
Makes 1 large (10–12 inch) pizza: serves 2–3 people.
For a personal-size pizza (~8 inches): halve the recipe.
🥗 Topping Ideas – Change It Up!
🌿 Mediterranean-Inspired
Sliced zucchini
Thinly sliced red onion
Kalamata olives
Crumbled feta
Sprinkle of oregano + drizzle of olive oil after baking
🍄 Herby Mushroom & Leek
Sautéed mushrooms (cremini or button)
Thinly sliced leeks (sautéed until soft)
Fresh thyme or oregano
Sprinkle of goat cheese or mozzarella
Cottage cheese is having a moment—but honestly, I’m not sure it ever left the Jewish kitchen. While the rest of the world is just now discovering how versatile and protein-packed it is, we’ve been here the whole time, quietly spooning it into blintzes, kugels, and now, pizza crusts. Call it a comeback if you want—but we know it’s just another Wednesday night dinner.
This recipe is open to all—so share it with the cottage cheese lover in your life or someone you’re hoping to woo to the curd side. Because honestly, being cottage cheese-curious is just good life planning.
To our health & Inspiration
Kenden
