Keto Cottage Cheese Pizza Crust: Easy Low-Carb Perfection
Keto cottage cheese pizza crust is the low-carb twist that pizza lovers didn’t know they needed. Unlike cauliflower crusts that crumble or almond flour versions that taste overly dense, this keto cottage cheese pizza crust offers a delicious, sturdy base that feels like the real deal. It’s protein-packed, gluten-free, and made from just a few basic ingredients. In this post, I’ll show you how to make it from scratch, share my go-to tips for crispy edges and toppings, and explain why this keto cottage cheese pizza crust has become my weeknight favorite. Let’s dive into a crust that truly delivers.
Keto Cottage Cheese Pizza Crust
- Total Time: 32 minutes
- Yield: 1 10-inch crust 1x
Description
Crispy, golden, and keto-friendly, this cottage cheese pizza crust is a low-carb, high-protein twist that delivers real pizza satisfaction.
Ingredients
1 cup full-fat cottage cheese
1 cup shredded mozzarella
1 egg
2 tablespoons almond flour
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Instructions
1. Preheat oven to 400°F and line baking sheet with parchment.
2. Strain cottage cheese if watery.
3. Mix all ingredients in a bowl until well combined.
4. Spread mixture into a 10” circle or rectangle, about 1/4-inch thick.
5. Bake for 20–22 minutes or until golden and firm.
6. Let cool slightly, then top with your favorite keto-friendly toppings and bake again until cheese is melted.
Notes
Strain cottage cheese using a mesh sieve if it’s too watery.
Use parchment paper—not foil—for best results.
Flip the crust halfway through baking for a crispier texture.
Pairs well with garlic cream sauce or pesto instead of tomato.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 50mg
Table of Contents
Why I Fell in Love with Keto Cottage Cheese Pizza Crust
Cottage Cheese in the Kitchen: A Personal Throwback
Hi, I’m Callie Brooks. I’ve loved food since before I could reach the stove. The first time I used cottage cheese in a recipe wasn’t in pizza—it was in a baked penne dish my mama called “Lazy Lasagna.” I remember squinting at the curds and asking, “Are you sure this goes in food?” Turns out, it wasn’t just food—it was magic. Years later, when I shifted into a low-carb lifestyle, cottage cheese returned as a secret weapon. Creamy, mild, and protein-rich, it practically begged to be part of a better crust. That’s how keto cottage cheese pizza crust found its way into my kitchen.
Keto Crust Discovery: Messy Start, Perfect Finish
Like most kitchen wins, this one started with failure. My first attempt at keto cottage cheese pizza crust was a sticky, soggy mess that clung to the parchment like melted glue. But even then, the flavor was shockingly good—tangy, cheesy, almost buttery. That moment was my turning point. I refined the mix: blending smooth cottage cheese, shredded mozzarella, an egg, and a dash of almond flour. What came out of the oven was golden, crisp, and held its own under toppings. Keto cottage cheese pizza crust didn’t just work—it blew past my expectations. Now it’s the star of pizza night, and honestly, I crave it more than traditional dough.
If you’re tired of bland crusts or mushy alternatives, keto cottage cheese pizza crust might just be the upgrade your dinner table needs. For more low-carb inspiration, take a peek at our blog or explore our keto-friendly recipe categories to keep your menu fresh.
How to Make Keto Cottage Cheese Pizza Crust
The Simple Ingredients That Work Magic
The beauty of keto cottage cheese pizza crust is its simplicity. You need only a handful of ingredients, yet they work together to create something that feels indulgent and tastes amazing. Here’s what you’ll need:
- 1 cup full-fat cottage cheese – smooth or small curd, just drain excess liquid
- 1 egg – acts as the binder
- 1 cup shredded mozzarella cheese – for structure and crisp edges
- 2 tablespoons almond flour – adds stability without carbs
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
That’s it. No yeast. No rising. No stress. The cottage cheese gives this crust its creamy texture, while the mozzarella creates that chew and crunch we expect from a real pizza base. Almond flour holds everything together just enough without overpowering the flavor.
Using quality cottage cheese is important here—it should be rich and creamy, not watery. If you’re using a brand with extra moisture, strain it through cheesecloth or a fine mesh sieve for 10–15 minutes before mixing. This step makes a huge difference in how well your keto cottage cheese pizza crust holds its shape.
Step-by-Step: From Mixing to Baking
First, preheat your oven to 400°F and line a baking sheet with parchment paper—this crust will stick to bare metal, no matter how nonstick your pan claims to be.
In a large bowl, combine the cottage cheese, egg, mozzarella, almond flour, garlic powder, and salt. Stir until well mixed. The texture will be thick and sticky—perfect for spreading.
Pour the mixture onto the prepared baking sheet. Use a spatula to smooth it into a 10-inch round or rectangle, about ¼ inch thick. Don’t go too thick or you’ll lose the crisp edge.
Bake for 20–22 minutes, or until golden brown and firm to the touch. Let it cool for a few minutes before adding toppings, then return it to the oven to melt cheese or cook other toppings as needed.
For more low-carb ideas to pair with this, check out our tips on grilled salmon onigiri—a surprising but delicious contrast to pizza night.
Tips, Tricks & Customizations
Get the Texture Right Every Time
Achieving the perfect keto cottage cheese pizza crust comes down to moisture control and baking technique. The most common issue people face is sogginess, and that usually comes from skipping the draining step. If your cottage cheese is watery, strain it before mixing. Even 10 minutes in a mesh sieve can drastically improve your crust’s hold and texture.
Pre-baking is essential. Always bake the crust before adding any sauce or toppings. This ensures the edges firm up and the center sets. If you’re looking for extra crispiness, once the first bake is done, flip the crust and bake for 5 more minutes before topping it. It’s a game-changer.
Also, use parchment paper, not foil. Foil traps moisture, while parchment allows the heat to circulate and dry the base for a firmer finish. A pizza stone works even better, especially if you preheat it—just slide the parchment right on top for that irresistible crunch.
Add-Ons & Flavor Combos You’ll Crave
Once your keto cottage cheese pizza crust is baked and ready, it becomes a delicious blank canvas. You can keep it classic with sugar-free marinara, shredded mozzarella, and pepperoni—or explore bold flavors with pesto, goat cheese, and artichokes.
Try going full white pizza style with garlic cream sauce, ricotta, spinach, and mushrooms. Or channel taco night with salsa, cheddar, seasoned ground beef, and fresh avocado slices after baking.
The best part? Everything stays keto, high in protein, and low in carbs. You’re not just making a substitute—you’re building something worth repeating.
For a vibrant twist, try topping your crust with ideas inspired by our ceviche food description—think lime-marinated shrimp and avocado slices on a white sauce base. Sounds wild, but it works.
Don’t be afraid to double the batch, either. You can easily refrigerate the crust for later or prep a second to freeze. That kind of flexibility makes this keto cottage cheese pizza crust a true staple for busy weeknights.
Storage, Nutrition & FAQ Deep Dive
How to Store, Reheat & Repurpose
One of the best things about keto cottage cheese pizza crust is how well it stores. After baking, let the crust cool completely. You can refrigerate it in an airtight container for up to 4 days or freeze it (wrapped tightly) for up to 2 months.
To reheat, skip the microwave—it will make the crust soggy. Instead, pop it into a 375°F oven or toaster oven for 5–7 minutes. That brings back the crisp texture without overcooking. Air fryers work great too, especially for individual slices.
This crust also makes a great base for other meals. Try cutting it into strips and using it as low-carb breadsticks, or layer it into a keto lasagna bake. Don’t be afraid to get creative—its mild flavor is incredibly versatile.
Conclusion
Keto cottage cheese pizza crust isn’t just a smart substitute—it’s a recipe that stands on its own. With only a few ingredients, it transforms into a crisp, golden crust that satisfies both your craving and your macros. Whether you’re deep into your keto journey or just trying to eat cleaner, this crust is a game-changer. It’s easy, customizable, and doesn’t require obscure ingredients or hours in the kitchen. So go ahead, make room on your weeknight menu. Once you try it, this keto cottage cheese pizza crust may just become your favorite new classic.
Can I make pizza dough with cottage cheese?
Yes, and that’s exactly what keto cottage cheese pizza crust does. Cottage cheese offers protein, creaminess, and moisture, making it an ideal base for a low-carb crust. It binds well with eggs and cheese, giving structure without gluten or flour.
What pizza dough is keto friendly?
Keto-friendly pizza dough skips wheat flour and instead uses ingredients like almond flour, coconut flour, shredded cheese, or—you guessed it—cottage cheese. Options like fathead dough, cauliflower crust, and this keto cottage cheese pizza crust are popular because they’re low in carbs and high in fat and protein, fitting the keto profile perfectly.
Is cottage cheese OK on keto?
Absolutely. Cottage cheese is relatively low in carbs and high in protein and fat, especially when you choose full-fat versions. A half-cup typically has around 4g net carbs, making it an excellent ingredient for keto-friendly meals like this crust.
What is keto uncrust pizza made of?
“Keto uncrust” pizza usually refers to pizzas made without a traditional dough base. They’re often built on cheese crisps, deli meats, or egg mixtures. The keto cottage cheese pizza crust fits right in—it’s made without flour and holds up like real crust, so you get the pizza feel without the carb count.
Need more low-carb inspiration? Check out our fusion-friendly Chilean ceviche recipe—it pairs wonderfully with a slice of this pizza for a light but flavorful keto dinner combo.
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