Cottage Cheese Pizza Crust (No Flour)
A low-carb, high-protein pizza crust made with cottage cheese, eggs, and mozzarella—crispy, cheesy, and flourless! Perfect for keto and gluten-free pizza nights.
Equipment
- Blender or food processor
- Mixing bowl
- Spatula
- Baking tray or pizza stone
- Parchment paper
- Oven
Ingredients
For the Crust
- 1 cup cottage cheese full-fat for best results
- 2 large eggs
- 1½ cups shredded mozzarella cheese
- 1 tbsp grated Parmesan optional, for extra crispiness
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- salt pinch
Optional Toppings
- Classic marinara, pepperoni, basil
- Veggie zucchini, bell peppers, onions
- Gourmet pesto, goat cheese, arugula
- Keto olives, sausage, mushrooms
Instructions
- Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking tray or pizza stone with parchment paper and lightly oil it. - Step 2: Blend the Cottage Cheese
Place the cottage cheese into a blender or food processor. Blend until smooth and creamy. - Step 3: Mix the Dough
In a mixing bowl, combine blended cottage cheese, eggs, shredded mozzarella, Italian seasoning, garlic powder, and Parmesan (if using). Stir until fully combined. - Step 4: Shape the Crust
Spread mixture onto prepared baking sheet into your desired pizza shape (round or rectangular), about ¼ inch thick. - Step 5: Bake the Crust
Bake for 22–25 minutes, or until edges are golden brown and crust is firm. - Step 6: Add Toppings and Finish
Remove crust from oven. Spread on your favorite sauce, add toppings, and bake an additional 8–10 minutes, until cheese is melted and bubbly.
Notes
This crust is naturally gluten-free and flourless. For extra crispiness, bake directly on a preheated pizza stone. Store leftovers in the fridge up to 3 days or freeze for later.