Crispy 2-Ingredient Cottage Cheese Pizza Crust

Why You’ll Love This Recipe

I love how simple this crust is—no flour, no gluten, and just a handful of ingredients I already have in my fridge. It’s low-carb, high-protein, and surprisingly sturdy once cooked. Whether I’m looking for a quick weeknight dinner or a lighter alternative to traditional pizza, this recipe always hits the spot. And it’s endlessly customizable with herbs, spices, and toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese (blended smooth for best texture)

• 2 large eggs

• 1 teaspoon olive oil (for greasing the skillet)

• ½ teaspoon garlic powder (optional)

• ½ teaspoon dried oregano (optional)

Directions

Step 1: Blend the Batter

I blend the cottage cheese and eggs together until completely smooth. If I’m adding garlic powder and oregano, I stir them in after blending for extra flavor.

Step 2: Cook the Crust

I heat a nonstick skillet over medium heat and lightly grease it with olive oil. I pour the batter into the pan and use a spatula to spread it into a thin, even circle. I cook it for about 4–5 minutes, until the bottom is golden and firm enough to flip. Then I carefully flip and cook the other side until golden.

Step 3: Crisp It Up

For that extra crispiness I love, I transfer the cooked crust to a baking sheet and bake it at 400°F (200°C) for another 5–7 minutes. This helps firm up the center and edges even more.

Step 4: Add Toppings

Once the crust is crisped up, I add marinara sauce, shredded cheese, and any toppings I like—pepperoni, mushrooms, peppers, or just a sprinkle of fresh basil.

Step 5: Finish & Serve

I return the pizza to the oven for about 5 more minutes, just until the cheese melts. Then I slice it up and enjoy my low-carb, high-protein pizza guilt-free.

Servings and Timing

This recipe makes 1 medium pizza crust (about 2 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I make mini pizzas in a skillet by pouring smaller amounts of batter and cooking them like pancakes.

• Sometimes I add Italian seasoning or crushed red pepper to the batter for a flavor boost.

• For a breakfast version, I top it with scrambled eggs, bacon, and a sprinkle of cheddar.

• I’ve even tried it with pesto, goat cheese, and sun-dried tomatoes for a fancier twist.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days.
To reheat, I pop slices in the oven or air fryer for a few minutes to bring back that crispy texture.
I don’t recommend microwaving—it softens the crust too much.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, I’ve tried this with ricotta and it works well, though the crust turns out a bit softer and less crispy.

Do I need to strain the cottage cheese?

If the cottage cheese is very watery, I sometimes strain it lightly or blend it well to avoid a runny batter.

Is this crust sturdy enough to hold toppings?

Once cooked and crisped in the oven, it holds up well to light toppings. I keep the sauce and cheese balanced for best results.

Can I make this crust ahead of time?

Yes, I often make the crust and store it in the fridge, then reheat and top it when I’m ready to eat.

Is this crust keto-friendly?

Absolutely—it’s low in carbs, high in protein, and fits well into a keto or low-carb diet.

Conclusion

This Crispy Cottage Cheese Pizza Crust is the ultimate easy, protein-packed way to satisfy my pizza cravings without the carbs. It’s fast, flexible, and totally delicious with just two main ingredients. Whether I go classic or get creative with toppings, this crust never disappoints.

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