I’ve tried a lot of keto pizza crusts over the years, and this cottage cheese version is one of my favorites. It’s simple, it works, and it actually tastes good.
A lot of low carb crusts end up either too soft or too crumbly. This one hits a nice middle ground. It’s firm enough to pick up with your hands and has a lightly cheesy flavor baked right into it.
Cottage cheese is the star ingredient here. Once you blend it smooth with an egg, it creates a base that keeps the crust moist on the inside while it gets golden on the outside.
You don’t need any specialty ingredients for this recipe. Just some pantry basics and about 30 minutes of your time.
Load it up with your favorite low carb toppings and you’ve got a proper pizza night that fits right into your keto lifestyle.
Why You’ll Love This Recipe
Tastes Like Real Pizza – The Italian seasoning and garlic powder are baked right into the crust so every bite is flavorful even before you add toppings.
It Actually Holds Up to Toppings – The combo of almond flour and two types of cheese gives this crust real structure so it won’t fall apart when you pick up a slice.
High Protein for a Pizza Crust – Between the cottage cheese and egg this crust packs way more protein than typical keto crusts made with just almond flour.
Recipe Ingredients
- 1 cup Cottage Cheese (full fat)
- 1 1/2 cups Almond Flour
- 1/2 cup Shredded Mozzarella
- 1/4 cup Grated Parmesan
- 1 large Egg
- 1 tsp Baking Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
How To Make
Step 1
Preheat your oven to 400°F. Line a large baking sheet or pizza stone with parchment paper.
Step 2
Blend the cottage cheese and egg together in a blender until completely smooth.
Step 3
In a large bowl, combine the almond flour, shredded mozzarella, grated parmesan, baking powder, Italian seasoning, garlic powder, and salt. Pour in the blended cottage cheese and stir until a cohesive dough forms.
Step 4
Transfer the dough onto the prepared baking sheet. Place a piece of parchment paper on top and use a rolling pin to roll the dough into a circle or rectangle about 1/4 inch thick. Remove the top parchment.
Step 5
Par-bake the crust for 15 to 18 minutes, until it is firm and just starting to turn golden around the edges.
Step 6
Remove from the oven and add your favorite low carb pizza sauce, cheese, and toppings. Return to the oven and bake for an additional 8 to 10 minutes, until the cheese is melted and bubbly.
Step 7
Let the pizza rest for 3 to 5 minutes on the pan, then slide it onto a cutting board. Slice and serve immediately.
Tips
Blend the Cottage Cheese Until Smooth
This is the most important step. You need to blend the cottage cheese and egg until there are zero lumps left. If you skip this or only give it a quick mix, you’ll have chunks of cottage cheese in your crust and it won’t hold together properly.
Give it a good 30 to 45 seconds in the blender. It should look like a completely smooth, pourable batter before you add it to the dry ingredients.
Use Full Fat Cottage Cheese
Go with full fat cottage cheese, not low fat or fat free. The lower fat versions have more moisture and less binding ability, which means your crust will come out soggy and won’t crisp up the way you want it to.
Full fat also keeps this recipe more keto friendly since you’re getting healthy fats instead of extra carbs that some low fat dairy products sneak in.
Roll the Dough Thin and Even
When you roll the dough out, aim for an even 1/4 inch thickness across the entire crust. If some spots are thicker than others, those areas will be doughy and undercooked while the thinner parts overcook.
The parchment paper on top trick mentioned in the recipe is key here. The dough is sticky and will cling to a bare rolling pin. Press down firmly and roll from the center outward to get it even.
If you want a crispier crust, go slightly thinner than 1/4 inch. Just keep it consistent.
More Recipes
- Keto Pizza Chips
- Keto Garlic Bread Bites
- Keto Italian Herb Cheese Crackers
- Keto Crispy Pepperoni Chips
- Keto Bacon Wrapped Jalapeño Poppers
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
You can, but coconut flour absorbs way more liquid than almond flour, so you cannot just swap them 1:1. You would need roughly 1/3 to 1/2 cup of coconut flour in place of the 1 1/2 cups of almond flour, and you may need to add a bit more egg or cottage cheese to keep the dough from being too dry and crumbly.
The texture will also be slightly different – coconut flour crusts tend to be a bit more cake-like and less sturdy. If you are new to this recipe, almond flour is the safer bet for your first try.
Keto Cottage Cheese Pizza Crust
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a large baking sheet or pizza stone with parchment paper.
- Blend the cottage cheese and egg together in a blender until completely smooth.
- In a large bowl, combine the almond flour, shredded mozzarella, grated parmesan, baking powder, Italian seasoning, garlic powder, and salt. Pour in the blended cottage cheese and stir until a cohesive dough forms.
- Transfer the dough onto the prepared baking sheet. Place a piece of parchment paper on top and use a rolling pin to roll the dough into a circle or rectangle about 1/4 inch thick. Remove the top parchment.
- Par-bake the crust for 15 to 18 minutes, until it is firm and just starting to turn golden around the edges.
- Remove from the oven and add your favorite low carb pizza sauce, cheese, and toppings. Return to the oven and bake for an additional 8 to 10 minutes, until the cheese is melted and bubbly.
- Let the pizza rest for 3 to 5 minutes on the pan, then slide it onto a cutting board. Slice and serve immediately.