Can you use cottage cheese for pizza crust?

Yes, you absolutely can. Cottage cheese creates a soft, protein-packed base that works well in a low-carb lifestyle. When blended with eggs and properly drained, it forms a batter that bakes into a sturdy, flexible pizza crust. The result is a lighter alternative to almond or cauliflower crusts that still holds toppings without breaking apart.

What does egg do to pizza crust?

Eggs are essential in the keto cottage cheese egg pizza crust because they act as the primary binder. Without gluten or flour, eggs give the crust structure, help it firm up during baking, and provide a slight crisp on the edges. They also contribute healthy fats and protein, which are perfect for keto macros.

What is a keto substitute for pizza crust?

Besides the cottage cheese and egg version, popular keto crust alternatives include: Fathead dough (made with cheese, almond flour, and cream cheese) Chicken crust (using ground chicken and eggs) Almond flour crusts (for a nutty, gluten-free option)

Keto Cottage Cheese Egg Pizza Crust – The Best Low-Carb Crust Recipe (2025)

Description

A delicious, gluten-free, and low-carb pizza crust made with just a few simple ingredients—cottage cheese and eggs. Perfect for keto, diabetic-friendly, and high-protein diets, this crust is easy to prepare and holds up beautifully under all your favorite toppings. Crispy on the outside and tender in the middle, it’s a satisfying alternative to flour-based pizza crusts.

Ingredients

Scale

1 cup full-fat cottage cheese (small curd preferred)
2 large eggs
½ cup shredded mozzarella cheese (optional, for added firmness)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
1 tablespoon almond flour or psyllium husk (optional for structure)
Cooking spray or olive oil (for greasing parchment)

Instructions

Preheat Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or non-stick spray.
Drain Cottage Cheese
Place the cottage cheese in a fine mesh strainer or cheesecloth. Let it sit for 10–15 minutes to remove excess moisture.
Blend Base
In a blender or food processor, combine the drained cottage cheese and eggs. Blend until smooth and lump-free.
Add Seasoning
Transfer the mixture to a bowl. Stir in garlic powder, Italian seasoning, salt, black pepper, and optional almond flour or psyllium husk.
Spread on Tray
Pour the mixture onto the lined baking sheet. Use a spatula to spread it evenly into a thin, round or rectangular crust—about ¼ inch thick.
Bake the Crust
Place the tray in the oven and bake for 20–25 minutes, or until the edges are golden and the center is set. The crust should feel firm to the touch.
Cool & Add Toppings
Let the crust cool for 5 minutes. Add your desired keto-friendly toppings like sugar-free marinara, mozzarella, pepperoni, or vegetables.
Bake Again
Increase the oven temperature to 425°F (220°C). Return the pizza to the oven and bake for 5–8 minutes until cheese is melted and bubbly.
Serve
Slice, serve hot, and enjoy!

Notes

Use small-curd, full-fat cottage cheese for better structure.Make it ahead: Bake the crust, cool, and freeze for up to 2 months.

Avoid toppings with high moisture content (like raw tomatoes) unless pre-cooked.

Use parchment paper—not foil—to avoid sticking and promote even browning.

For extra flavor, brush the edges of the crust with garlic butter before the final bake.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American, Keto

Nutrition

Serving Size: 1 slice (1/3 of crust with no toppings)
Calories: 140
Sugar: 1g
Sodium: 290mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 14g
Cholesterol: 110mg

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