Pizza dough has never been easier—or faster—thanks to Chef Richard Blais' genius combination of cottage cheese and self-rising flour.
"This is one of my favorite recipes—it's kind of a kitchen hack, and we're going to make our pizza dough using cottage cheese and self-rising flour. That's the key to this. I know this recipe sounds crazy, but it's delicious! It's not a traditional pizza crust, but your kids won't know the difference. You can top them however you'd like, but I made one traditional and one with BBQ chicken," says Chef Blais.
- 1 ½ cups self-rising flour, plus more for work surface
- 1 ½ cups cottage cheese
- Pinch of salt
- Neutral cooking oil, such as canola or vegetable
- ¼ cup store-bought marinara sauce
- 5 to 6 slices pepperoni
- ¾ cups shredded mozzarella cheese
- A few fresh basil leaves, torn (optional)
- 1 teaspoon dried oregano
- ¼ cup barbecue sauce
- 1 cup shredded rotisserie chicken
- ¼ cup caramelized onions, optional
- 1 cup shredded cheddar or jack cheese
- 1 teaspoon chopped fresh cilantro
Preheat oven to 450˚F to 500˚F.
Combine self-rising flour, cottage cheese and a pinch of salt in the bowl of a food processor. Pulse until a sticky dough forms, then place on a floured work surface. Knead with the palm of your hand a few times and then form a large dough ball. Divide the dough in half and roll out or stretch to form two ¼-inch-thick pizza doughs.
Preheat an oven-safe griddle over medium heat and lightly coat with oil. Transfer pizza doughs to the griddle and top with desired toppings. For the pepperoni pizza, spread marinara sauce from edge to edge, then top with mozzarella, pepperoni, torn basil and oregano. For the BBQ chicken pizza, spread the barbecue sauce from edge to edge, then top with shredded chicken, caramelized onions (if using), cheddar cheese, and cilantro.
Transfer griddle to oven and bake for about 15 minutes or until crust is golden brown.