Viral Hailey Bieber Protein Pizza

This viral Hailey Bieber protein pizza starts with a high-protein crust that bakes up with crisp edges and a tender center, then gets finished with marinara and melty mozzarella. It actually eats like pizza, not just a lighter substitute, which is a big reason it’s worth making. If you want a protein pizza that's satisfying enough for a full meal, this one delivers.

Why This Hailey Bieber Protein Pizza Actually Works

When Hailey Bieber’s protein pizza started making the rounds online, I was curious but skeptical. A crust built around cottage cheese and egg whites doesn’t exactly sound like something that should satisfy a real pizza craving. After making it myself, though, I got why people kept recreating it. It actually works, and more importantly, it actually tastes good.

The main reason is the texture of the protein pizza crust. Blended cottage cheese keeps it from turning dry and the egg whites help it set and hold together. The mix of gluten free flour and coconut flour gives it enough structure to support the sauce and cheese without making it heavy. Baking the crust first, then adding the toppings, is what helps it crisp up properly instead of staying soft underneath.

What I like most is that it still scratches the pizza itch while having over 35 grams of protein. You get the marinara, the melted mozzarella, and a crust that’s sturdy enough to eat like pizza. If you want a higher-protein version that still feels satisfying, this one is worth making.

Ingredients You'll Need

For the Crust:

• ¼ cup cottage cheese
• ⅓ cup liquid egg whites
• ⅓ cup gluten free flour
• 1½ tablespoon coconut flour
• 1 teaspoon baking powder
• Oregano, red pepper flakes, and garlic powder to taste

For the Topping:

• ¼ cup marinara sauce
• ½ cup shredded mozzarella cheese (regular or dairy free)

How to Make Hailey Bieber Protein Pizza

Step 1: Make the Crust Mixture

Preheat the oven to 350°F.

In a medium bowl, combine the cottage cheese, liquid egg whites, gluten free flour, coconut flour, baking powder, and seasonings. Stir until a thick, cohesive batter forms. It will be thicker than a pancake batter but loose enough to spread.

Step 2: Form and Pre-Bake the Crust

Line a baking sheet with parchment paper and lightly spray with cooking spray. Spoon the crust mixture onto the center of the parchment and spread it into a round pizza shape, about ¼ inch thick. Bake for 10 minutes until the crust is set and lightly golden on the edges.

Step 3: Peel and Top

Carefully peel the parchment paper away from the bottom of the crust. This is the step that allows the bottom of the crust to crisp up fully rather than staying soft from steam. Top the crust with the marinara sauce, spreading it evenly, then scatter the mozzarella cheese over the top.

Step 4: Bake to Finish

Return the pizza to the oven directly on the baking sheet and bake for another 12-15 minutes, until the cheese is fully melted and bubbly and the edges of the crust are crispy and golden brown.

Step 5: Slice and Serve

Allow the pizza to cool for 2-3 minutes before slicing, then serve immediately while the cheese is still melted.

Tips for the Best High Protein Pizza

Use full-fat cottage cheese if you can. It gives the crust a smoother, richer texture and helps keep it from drying out.

Check the batter before spreading it. You want it thick enough to hold its shape, but still easy to spread. If it feels too loose, the crust can bake up softer in the middle.

Keep the sauce light. This crust can handle toppings, but it still does better with a thinner layer of sauce than a regular pizza dough would. Too much sauce can make the center softer than you want.

Don’t go too heavy on toppings. Mozzarella works well because it melts evenly without weighing the crust down too much. If you add extra toppings, keep them light so the crust stays crisp.

Use ingredients that aren’t watery. If you add extra toppings like vegetables, cook or drain them first. Extra moisture is one of the fastest ways to end up with a soggy pizza.

Let it rest for a couple minutes before slicing. That short rest helps the cheese set a little so the slices hold together better.

Eat it fresh if you want the best texture. This pizza is definitely best right after baking, when the edges are crisp and the cheese is still hot and melty.

Protein Pizza Topping Ideas

The base version keeps it simple with marinara and mozzarella, but the cottage cheese pizza crust works well with a lot of different topping combinations.

Pepperoni: Add a few slices over the cheese before the second bake if you want a more classic pizza version.

Veggie: Mushrooms, bell peppers, onions, and olives all work well here and keep the pizza feeling a little lighter.

White pizza: Skip the marinara and use a little olive oil, garlic, ricotta, and mozzarella instead for a simpler white pizza version.

BBQ chicken: Swap the marinara for BBQ sauce and top it with shredded chicken and red onion.

Dairy-free: If you need a dairy-free version, use your favorite dairy-free mozzarella and a dairy-free cottage cheese alternative in the crust.

Hailey Bieber Protein Pizza FAQs

What is Hailey Bieber’s protein pizza?

Hailey Bieber’s protein pizza is a viral high-protein pizza made with a cottage cheese and egg white crust instead of traditional dough. This version keeps that same idea, then tops it with marinara and mozzarella for a pizza that’s lighter but still really satisfying.

What is protein pizza crust made of?

This protein pizza crust is made with cottage cheese, liquid egg whites, gluten free flour, coconut flour, baking powder, and seasonings. Once baked, it turns into a sturdy crust with crisp edges and a tender center.

Can you taste the cottage cheese in protein pizza crust?

Not really. Once the crust bakes, the cottage cheese helps with texture more than flavor. What you notice most is a cheesy, savory crust that still tastes like pizza.

Why is my protein pizza crust soggy?

That usually happens when the crust isn’t baked long enough before adding toppings, when the parchment isn’t removed after the first bake, or when too much sauce is used. Pre-baking the crust first is what helps it hold up.

Can I use whole eggs instead of egg whites?

You can, but the texture will be a little different. Egg whites keep the crust lower in calories, while whole eggs will make it a little richer and softer.

Can I use regular flour instead of gluten free flour?

Yes, regular all-purpose flour can work, but it may change the texture a bit. This recipe is built around gluten free flour and coconut flour, so that combination will give you the closest result to the pizza Hailey made.

How do I keep cottage cheese pizza crust crispy?

Bake the crust fully before topping it, peel off the parchment after the first bake, and don’t overload it with sauce or watery toppings. Those steps make the biggest difference.

Can I make protein pizza ahead of time?

It’s best fresh, but you can bake the crust ahead and add the toppings later when you’re ready to finish it. That’s the easiest way to get ahead without losing too much texture.

How do I store and reheat protein pizza?

Store leftover slices in an airtight container in the fridge for up to 2 days. For the best texture, reheat the pizza in the oven at 350°F for 5-8 minutes or in the air fryer at 375°F for 3-4 minutes. 

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