Cottage Cheese Pizza Crust

Who doesn’t love pizza? Just because you are keto, low-carb, or just want to be a healthy eater does not mean that you can’t enjoy pizza. After an absolute ton of experimenting, this recipe is my take on the viral Cottage Cheese Pizza Crust.

If there’s one food item I would have thought my picky husband would have never tried it is cottage cheese. I get it! Even though I have never had an aversion to cottage cheese, it’s easy to understand how many people do. It’s lumpy and bumpy so it’s a texture issue for most that think they don’t like it.

Recently, cottage cheese has taken over the low carb/keto/whole food worlds. Why? It is completely loaded with protein. One cup of cottage cheese contains a whopping 24g of protein and only 3.7g of carbohydrates. Few foods pack that much protein in a serving.In addition to using cottage cheese for pizza crusts, I have made many luscious desserts with cottage cheese as a base. Once it is blended up, the lumps disappear so the gross texture issue is a moot point. I will share some of those recipes soon but for today, let’s make a pizza!

We don’t like the same toppings on our pizza so I always make a big, rectangular shaped crust and split it between the two of us. You could easily do smaller, individual sizes if desired. I am one of the weird people in the world that love pineapple on pizza so that’s why you see it on the pics below. Believe me, I know pineapple is not low carb! Even though I seldom eat fruit due the high sugar content, I splurge on this.

Cottage Cheese Pizza Crust

The cottage cheese pizza crust has gone viral for being high in protein and lower in carbs while still delivering a crispy, delicious base. Here’s my variation of this great recipe and some tips for the best results.

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Course Main Course

Cuisine Italian

Servings 2

Ingredients

  

• 12 oz full fat cottage cheese small curd works best
• 1/2 cup shredded parmesan cheese
• 2 large eggs
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1/2 teaspoon avocado oil to grease the parchment paper
• 1 jar of sugar free pizza sauce for pizza topping
• 1-2 cups grated mozzarella cheese for pizza topping/do not buy low-fat or skim cheese.
• your favorite pizza toppings

Instructions

 

• Preheat oven to 350°F (200°C) and line a baking sheet or pizza stone with parchment paper which has been greased lightly with avocado oil.
• Blend cottage cheese in a food processor or blender until smooth. (This step helps with texture, but you can skip it if you like the curds.)
• Add the rest of the ingredients to your blender combining the blended cottage cheese, parmesan , eggs, almond flour, and seasonings. Stir until well combined.
• Spread the batter – Pour the mixture onto the parchment paper and spread it into a thin, even circle or rectangle (about ¼ inch thick).
• Bake the crust – Bake for 20 minutes until golden brown and firm to the touch. Take out and gently remove from the parchment paper. Turn the crust over and bake an additional 5 minutes or so.
• Add toppings – Remove from the oven. Remove the crust from the parchment paper (to keep it from sweating and softening) and cool on a wire rack for 5 minutes. Add your favorite pizza sauce, cheese, and toppings.
• Final bake – Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

Notes

 Blend the cottage cheese for a smoother texture if you don’t want curds in the crust.
 Use parchment paper to prevent sticking since this dough is softer than traditional pizza dough.
 Let it cool slightly before adding toppings to avoid sogginess. Do not overdo the sauce and toppings to keep things crispy.
 Crispier crust? Use a pizza stone for even heat distribution.

Keyword cottage cheese, keto, low carboyhydrate, pizza, viral pizza crust