Why You’ll Love This Recipe
I like this recipe because it’s quick, gluten-free, and keto-friendly, but still feels indulgent. The cottage cheese keeps it tender, the eggs hold it together, and the almond flour gives it a slight crunch. It’s perfect for nights when I want pizza without the carb overload.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 cup cottage cheese
• 2 large eggs
• 1/2 cup almond flour (or oat flour for a non-keto version)
• Optional: pinch of salt or Italian seasoning
Directions
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I preheat my oven to 400°F and line a baking sheet with parchment paper.
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In a blender or food processor, I blend the cottage cheese, eggs, and almond flour until smooth.
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I pour the batter onto the prepared sheet, spreading it into a thin round or rectangle.
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I bake the crust for 20–25 minutes, until golden brown and firm.
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I remove it from the oven, add my favorite pizza toppings, and bake again for 8–10 minutes until the cheese is bubbly and the edges are crispy.
Servings and timing
This recipe makes 1 crust that serves 2 people. It takes me 5 minutes to prepare and 25–30 minutes to bake, so I can have pizza ready in about 35 minutes.
Variations
Sometimes I swap almond flour with coconut flour (about 2 tablespoons, since it absorbs more liquid). For a Mediterranean twist, I add oregano and garlic powder to the batter. If I want a higher-protein option, I sprinkle extra Parmesan into the crust before baking.
Storage/Reheating
I keep leftovers in the fridge for up to 3 days. To reheat, I pop slices in the oven at 375°F for 5–7 minutes so the crust stays crisp. I’ve also frozen the crust after the first bake, then added toppings and baked when ready to serve.
FAQs
Can I make this without almond flour?
Yes, I sometimes use oat flour for a non-keto version, or coconut flour (adjusting the amount).
Does the crust taste like cottage cheese?
No, once baked it tastes cheesy and nutty, without a strong cottage cheese flavor.
Can I make mini pizzas instead of one large crust?
Yes, I spread the batter into smaller rounds for personal-sized pizzas, which also bake faster.
How do I make the crust crispier?
I bake it longer before adding toppings, or broil it briefly after topping.
Can I use low-fat cottage cheese?
Yes, though I find full-fat gives the crust a richer flavor and sturdier texture.
Conclusion
I love this 3-Ingredient Cottage Cheese Pizza Crust because it’s simple, versatile, and packed with protein. It gives me all the joy of pizza night without the carbs weighing me down, and I can easily customize it with different flours, herbs, or toppings. It’s a recipe I keep coming back to whenever I want a healthier pizza fix.
Print3-Ingredient Cottage Cheese Pizza Crust – Crispy, Cheesy & Low-Carb
This crispy, cheesy pizza crust is made with just cottage cheese, eggs, and almond flour. Low-carb, gluten-free, and protein-packed for a healthier slice.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Total Time: 25–30 minutes
- Yield: 1 crust (serves 2)
- Category: Pizza, Low-Carb
- Method: Oven-Baked
- Cuisine: American, Low-Carb
- Diet: Gluten Free
Ingredients
1 cup cottage cheese
2 large eggs
½ cup almond flour (or oat flour for non-keto version)
Optional: Pinch of salt or Italian seasoning for added flavor
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with olive oil if desired.
In a blender or food processor, combine cottage cheese and eggs. Blend until smooth.
Add almond (or oat) flour and optional seasoning. Mix until fully combined.
Pour the mixture onto the prepared baking sheet and shape into a thin, even circle or rectangle.
Bake for 20–25 minutes or until golden, set, and lightly crispy on the edges.
Let the crust cool slightly before adding your favorite toppings. Return to the oven to melt cheese or warm toppings, if needed.
Notes
Almond flour keeps this recipe keto and gluten-free; oat flour makes it great for non-keto eaters.
The crust holds up well for classic pizza toppings or can be used for flatbreads and wraps.
Bake longer for extra crispiness or broil for the last 1–2 minutes.
Store leftovers in the fridge up to 3 days or freeze crusts for later.
Great for meal prepping low-carb lunches or quick dinners.
