Big Mac Pizza with 2 Ingredient Cottage Cheese Crust
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This Big Mac pizza recipe combines my love of pizza with the classic fast food burger. The homemade pizza crust is made with cottage cheese, flour and simple spices for a flavorful and high-protein crust. Add the classic Big Mac toppings, like ground beef, pickle slices, diced onion and cheese, top with a drizzle of copycat Big Mac sauce and prepare to be amazed.
If you’re trying to picture this culinary masterpiece, it’s loaded with meat, similar to a meat pie. The crust is thick and doughy and the perfect high protein cheesy and crispy base. The Big Mac toppings give it the classic burger taste while staying true to pizza vibes and the entire pizza is made with simple ingredients.
Big Mac inspired dishes have become my guilty pleasure and are very well loved around here, like Big Mac casserole, Big Mac salad and Big Mac sloppy joes. It only seemed logical to merge pizza and Big Macs and let me be the first to say…it’s every bit as delicious as it sounds.
Why you’ll love this recipe
- 33 grams of protein per slice.
- A meat pie with all the Big Mac flavors.
- Easy recipe for pizza night.
Ingredients and Substitutions
These are the main ingredients and substitutions for the Big Mac pizza. See the recipe card below for the full ingredients list and instructions.
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- Self-Rising Flour: self-rising flour comes with baking powder already in it, eliminating the need to add any leavening agents. If you don’t have it, you can use all-purpose flour and add salt and baking powder. For this recipe, you will add 3 1/3 tsp. of baking powder and a heavy 1/2 tsp. of salt.
- Cottage Cheese: low-fat or full-fat. I am using low-fat Good Culture cottage cheese.
- Lean Ground Beef: you can use ground turkey, chicken or pork.
- Dill Pickles: I suggest not skipping these as they really do add the perfect Big Mac flavor.
- Yellow Mustard: this helps flavor the meat.
- White Onions: the true Big Mac onion but you can also use yellow if preferred.
- Shredded Iceberg Lettuce: if lettuce on pizza sounds weird, just give it a try!
- Cheddar Cheese: again, traditional Big Mac flavors but if mozzarella cheese is more your jam you can use that as well.
- Big Mac Sauce: we’re using my homemade copycat Big Mac sauce but you can use store-bought Thousand Island dressing for a similar (not quite the same) flavor.
Variations
- Use the cottage cheese crust to make other variations like in my air fryer pizzas.
- Add other vegetables like tomatoes and olives.
- Use ground turkey, chicken or pork in place of beef.
- If you want to get truly authentic, add a sprinkle of sesame seeds on top.
- Use cauliflower crust or fat head dough instead.
Dietary Modifications
- This has not been tested to be gluten or dairy-free. If you give it a try, please leave a comment and tell us how it turned out.
How to make this Big Mac Cheeseburger Pizza (a visual step-by-step guide):
Step 1: preheat and prep pizza dough
Preheat the oven to 425 degrees Fahrenheit.
In a large mixing bowl, combine the flour, cottage cheese, salt, basil and oregano (image 1).
Using a rubber spatula and eventually your hands mash the ingredients together until they begin to stick (image 2). This will take some work but it will come together.
Step 2: roll dough into a pizza shape
The dough will be VERY sticky and that is ok! Lay the ball onto a well floured surface and roll it around so it’s coated in the flour (image 3).
Lightly press it down into a thick disk on the board (image 4).
Transfer the disk to a large 12-inch cast iron (or larger) and press it out so it evenly reaches the edges of the cast iron surface (image 5). I do not suggest using a smaller cast iron, the crust will be too thick.
Step 3: cook ground beef
Heat a large skillet over medium heat and brown the ground beef until cooked through. Crumble ground beef as you go. Add the yellow mustard, garlic powder, onion powder, salt and pepper and stir to combine (image 6).
Step 4: make the sauce and assemble your pizza
In a small bowl, mix sauce ingredients and top the raw dough with ½ to ¾ of the sauce (image 7), leaving some remaining to drizzle on top of the pizza. Top the sauce with ½ cup shredded cheddar cheese, 56g (image 8).
Using a slotted spoon scoop the cooked beef out of the skillet and onto the cheese-covered pizza (image 9). Evenly spread the meat mixture around the pizza. Top with the remaining ¼ cup of cheddar cheese (image 10).
Step 5: bake
Lightly spray the edges of the crust with cooking spray to help them brown in the oven and place the pizza in the oven and bake for 25-30 minutes. Remove when the cheese has melted and the crust has browned (image 11). The inside of the dough will continue cooking while it rests.
Step 6: remove and add the remaining toppings
Remove the pizza, top with shredded lettuce, chopped white onion, pickles and the remaining burger Sauce (image 11). Cut into 6 pieces and enjoy.
Expert Tip!
Let the pizza cool for a few minutes prior to cutting, the crust will set in the center as it cools in the pan.
Recipe FAQs
Yes, but you will have to add leavening agents to ensure your crust rises as self-rising flour comes with salt and baking powder already mixed in it. The rule is to add 1 1/2 tsp. of baking powder and 1/4 tsp. of table salt to EACH cup of flour. For this recipe, you will add 3 1/3 tsp. of baking powder and a heavy 1/2 tsp. of salt to all-purpose flour.
Ground beef will give you the most authentic tasting pizza. You can use ground turkey or ground chicken, but I suggest flavoring it with burger seasoning for more flavor.
Serve with a side salad and French fries.
This pizza is best eaten immediately, but you can store leftovers separately in an airtight container. The special sauce should be stored on it’s own as well the burger toppings to prevent the crust from getting soggy. Reheat in the microwave or air fryer for a crispy crust.
You can but it’ll be way too thick and the meat won’t fit on it at all.
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Big Mac Pizza
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Ingredients
Pizza Dough
- 2 1/4 cups self-rising flour 270g (plus more for rolling)
- 2 cups low-fat cottage cheese 16 oz.
- 1/4 tsp. salt
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- chopped green leaf lettuce
Meat
- 1 lb. lean ground beef 96/4
- 1 tsp. yellow mustard
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt
- fresh cracked pepper
Big Mac Sauce
- 1/4 cup light mayonnaise 60g
- 1/4 cup kethcup 60g
- 1/4 cup dill pickles finely chopped
- 1 Tbsp. pickkle juice
Toppings
- 3/4 cup shredded cheddar cheese 84g
- shredded iceberg lettuce
- finely chopped white onion
- dil pickles
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl combine the flour, cottage cheese, salt, basil and oregano. Using a rubber spatula and eventually your hands mash the ingredients together until they begin to stick and form a large dough ball. This will take some work but it will come together.
- The dough will be VERY sticky and that is ok! Lay the ball onto a well floured surface and roll it around so it’s coated in the flour. Use well floured hands and press it down into a thick disk. Transfer the disk to a large 12-inch cast iron (or larger) coated with nonstick spray and press it out so it evenly reaches the edges of the cast iron surface.
- Heat a large skillet over medium and brown the ground beef until cooked through. Add the yellow mustard, garlic powder, onion powder, salt and pepper and stir to combine.
- While the meat cooks, add the mayonnaise, ketchup, pickles and juice to a small mixing bowl. Mix to combine and top the raw dough with ½ to ¾ of the sauce, leaving some remaining to drizzle on top of the pizza.
- Top the sauce with ½ cup shredded cheddar cheese, 56g. Using a slotted spoon scoop the ground beef out of the skillet and onto the cheese-covered pizza. Evenly spread the meat around the pizza.
- Top with the remaining ¼ cup of cheddar cheese. Lightly spray the edges of the crust with cooking spray to help them brown in the oven and place the pizza in the oven and bake for 25-30 minutes.
- Remove the pizza and let cool for 5 minutes. Top with shredded lettuce, chopped white onion, pickles and the remaining Big Mac Sauce. Cut into 6 pieces and enjoy.
Notes
- All nutrition facts are an estimate and will change with any substitutions.
- This recipe works best in a cast iron for a nice crispy crust.
- I do not suggest a smaller cast iron than 12-inches. If using smaller you should cut the recipe in half so the dough bakes well and you can fit the meat on the crust.
- Use this crust recipe and top with all your favorite pizza toppings.
What would estimated nutrients be if it was just the crust, trying other toppings too!
You could easily just build the crust recipe in your tracking app and then you can change to however many slices you end up doing with your preferred toppings added.
This was a hit – and SUPER filling! I don’t have a cast iron pan so I baked the dough on a cookie sheet with parchment paper and it worked out great.
Yay!! So happy you loved it and that it worked on a cookie sheet for you!!
Omg wow! Another great recipe! Thank you 👏🏻 👏🏻
🥳 so happy you loved it!!!
This was delicious! I loved every bite. Only wish I could have more sauce 😉
I made this last week and it is SO good (honestly, every recipe of yours I’ve made have been great). My family requested it again this week…I have an obnoxious amount of sourdough starter/discard. Do you think I could use some in place of the cottage cheese??
I have never tried with starter so I can’t say!! I’m so glad you love it though, thank you!
I’m absolutely in love with this crust! I come back to it almost weekly! Tonight I’m out of cottage cheese, may sub Greek yogurt and hope for the best!
I recommend this recipe to everyone!!
Yay!!! Thank you!! Greek yogurt will work great too.
We do pizza every Friday and this is such a fun yummy twist!!! You never disappoint!!!!
Love pizza Fridays!! Thank you!!
I had to try this as soon as I saw it, but it just wasn’t worth the work. The dough was sooo sticky and clung to my hands, I didn’t even try to make it into a ball, I just kind of patted it into the pan. That was not an easy task, and it wasn’t easy getting the dough to spread in a 12 inch skillet.
Once I got it in there, I spread the sauce and put the meat on and then the cheese (I didn’t see the note to do a bit of cheese under the meat). When it came out of the oven, we had to chisel it out of the pan despite generously oiling both the bottom and sides.
I used Mexican cheese because that’s what I had on hand, this was tasty, but it didn’t remind of a Big Mac.
Definitely a sticky dough but making sure to use floured hands and a well floured surface helps it all come together. Sticking to the cast iron has never been an issue with this dough or yogurt dough for me so I’m not sure why yours would have stuck, was your cast iron seasoned?
Loved it! Only thing I changed was blended the cottage cheese first. Really helps with mixing and the stickiness.
Amazing dish!! Will definitely be using this crust recipe. It’s so easy, delicious and filling! Do you happen to have the macros for just the crust?
So happy to hear you loved it!! Thank you! You can use your tracking app to quickly do the crust macros, that way if you want to make it thinner you can adjust by servings.
Are you able to substitute Gluten free flour in this recipe? It would be wonderful if I could!
I would use Bob’s 1:1 gluten free flour!
I literally have happy tears– This truly curved my craving for fast food!! It tasted IDENTICAL to a Big Mac– I will definitely be making this often! Thank you for the amazing recipe!