This high-protein cottage cheese pizza crust is crispy, chewy, and completely keto-friendly. Made with almond flour, cottage cheese, and eggs, it holds up beautifully to classic toppings without the carbs or bloat.
A Cheesy Beginning
Healthy pizza crusts used to disappoint me either too floppy, too fussy, or just plain sad. Then one night, with a half tub of small curd cottage cheese in the fridge and no time for dough to rise, I threw together a quick mix of cottage cheese, eggs, flour, and herbs. I had no idea it would become my go-to crust.
That first cottage cheese pizza crust came out golden at the edges, soft in the center, and sturdy enough to hold sauce and toppings. It tasted like real pizza, but with none of the bloated feeling afterward. Better yet? It delivered a huge hit of protein without tasting “healthy.”
If you’re as hooked on dairy-powered recipes as I am, start the day with my high-protein Cottage Cheese Pancakes; they prove the same protein magic works just as well at breakfast.
Now, this is the only crust we use on pizza nights.
Why Cottage Cheese Works
The magic of a cottage cheese pizza crust is how simple, flexible, and satisfying it is. Cottage cheese adds richness and moisture, while eggs and flour bring structure. With the right balance, it bakes into a crisp-edged, chewy base that holds up like classic crust.
It also happens to pack 24 grams of protein per serving. That’s more than most protein shakes. And because the flavor is mild, it pairs beautifully with anything, pepperoni, roasted veggies, pesto, you name it. (USDA FoodData Central — April 2025 update)
For a clean, family-friendly dinner that doesn’t feel like a compromise, this cottage cheese pizza crust is a total keeper. Bonus? It comes together in one bowl, no yeast needed.
How to Make Cottage Cheese Pizza Crust (Topped with Mozzarella, Pepperoni & Basil)
This version of cottage cheese pizza crust delivers on every level, crispy at the edges, firm in the center, and finished with classic pizza flavors: marinara, bubbling mozzarella, thin-sliced pepperoni, and a handful of fresh basil. It’s keto, gluten-free, and so easy you’ll be making it on repeat.
What You’ll Need
Crust Ingredients:
- 1 cup small curd full-fat cottage cheese
- 2 large eggs
- ¼ cup almond flour (for keto, gluten-free structure)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- Salt and pepper to taste
Toppings:
- ½ cup sugar-free marinara
- ¾ cup shredded mozzarella cheese (whole milk preferred)
- 12 slices turkey or classic pepperoni
- 1 tbsp freshly chopped basil
This combination bakes into a golden cottage cheese pizza crust that holds its shape under classic toppings and finishes with a fresh, herby touch.
- 1 cup small curd full-fat cottage cheese
- 2 large eggs
- 0.25 cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- Salt and pepper to taste
- 0.5 cup sugar-free marinara sauce
- 0.75 cup shredded mozzarella cheese (whole milk preferred)
- 12 slices turkey or classic pepperoni
- 1 tbsp freshly chopped basil
baking sheet
parchment paper
mixing bowl
spoon or spatula
oven
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix the cottage cheese, eggs, almond flour, garlic powder, onion powder, oregano, salt, and pepper in a bowl until smooth.
Pour the mixture onto the parchment-lined baking sheet and shape into a 10-inch circle, about ¼-inch thick.
Bake for 25–30 minutes until the edges are golden and the crust is set.
Let crust rest for 2 minutes before topping to avoid sogginess.
Spread marinara sauce over crust, add mozzarella and pepperoni slices.
Return to oven for 5–7 minutes until cheese is melted and bubbling.
Top with fresh chopped basil, slice, and serve hot.
Calories: 420kcalCarbohydrates: 8gProtein: 40gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 215mgSodium: 850mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 950IUVitamin C: 2mgCalcium: 350mgIron: 2mg
Use only small curd cottage cheese to prevent sogginess. Let the crust rest before topping to keep it firm. Add 1–2 tbsp grated parmesan for more structure. To freeze, bake the crust, cool completely, and wrap tightly. Bake straight from frozen when ready.
Step-by-Step: From One Bowl to Rustic Perfection
Finish with chopped basil. Slice and serve while hot and cheesy.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix the cottage cheese, eggs, almond flour, and seasonings in a bowl until smooth. No blender needed.
Pour onto parchment and shape into a 10-inch circle, about ¼-inch thick.
Bake for 25–30 minutes, until edges are golden and crust is set.
Let the crust rest for 2 minutes, this step is key to avoid sogginess.
Spread marinara over the crust, top with mozzarella and pepperoni slices.
Return to the oven for 5–7 minutes, until cheese melts and bubbles.
Fixes, Variations & Serving Ideas (Keto Cottage Cheese Pizza Crust)
Avoiding a Soggy Crust: Common Pitfalls
Even the best keto cottage cheese pizza crust can go soggy if you don’t get a few things right. First don’t use large curd cottage cheese. It releases too much moisture. Stick with small curd and drain any extra liquid if needed. Second don’t skip the resting step after that first bake. Letting your crust cool for just 2 minutes before adding sauce keeps it firm and sliceable.
If your crust turns out too soft, it’s often because the almond flour ratio was too low or it was spread too thin. Start with ¼ cup almond flour and go a little thicker in shape next time. Want even more structure? Add 1–2 tablespoons of grated parmesan to the mix.
Toppings That Work (and Won’t Ruin Keto Goals)
Your cottage cheese pizza crust is a blank canvas, but not every topping plays nice with keto macros. Stick with sugar-free sauces, full-fat cheese, and toppings that don’t add water. Think:
- Roasted red peppers (patted dry)
- Mushrooms sautéed to remove moisture
- Spinach or basil added after baking
Avoid raw tomato slices or watery vegetables unless you cook and dry them first. For something fun, try brushing the edges with garlic-infused olive oil and sprinkling sesame seeds before the second bake, it gives the crust a gourmet finish.
This cottage cheese pizza crust holds its own at the table. It’s not a “diet food”, it’s just flat-out delicious.
Why It’s a Healthy Pizza Crust Worth Making Weekly
Nutritional Wins Without the Guilt
This cottage cheese pizza crust doesn’t just taste good, it backs it up with real nutritional power. At roughly 40 grams of protein per serving, it fuels your muscles, supports energy, and keeps you full longer than any store-bought crust ever could. And because it’s made with almond flour and cottage cheese, it skips the refined carbs and added sugars completely.
If you’re following keto or gluten-free eating, this recipe fits in perfectly1. With low net carbs and clean ingredients, it’s a smarter slice that doesn’t spike blood sugar or leave you bloated. Even better? It’s so easy, you can whip it up midweek without planning ahead.
Unlike traditional crusts, you’ll never need to knead, rise, or roll. One bowl, one pan, and dinner’s ready in under 40 minutes.
Why This Crust Beats Other “Healthy” Alternatives
Let’s be honest: most “healthy” crusts feel like a trade-off. Cauliflower crust can be soggy. Chickpea flour crust gets dense. And keto tortillas as pizza bases? They don’t cut it.
What makes this cottage cheese pizza crust stand out is balance. It’s sturdy but tender. It crisps at the edges but holds toppings like a champ. And it actually tastes like pizza not like a swap.
It’s also freezer-friendly. Just bake the crust, cool completely, wrap tightly, and freeze. On busy nights, pull one out, add toppings, and bake straight from frozen.
Whether you’re living low-carb, eating high-protein, or just craving a better-for-you pizza that actually satisfies, this crust belongs in your rotation. And once you taste it, it’s going to stay there.
FAQ: Cottage Cheese Pizza Crust
Can I make pizza dough with cottage cheese?
Yes, cottage cheese makes an excellent base for pizza dough, especially in keto and high-protein recipes. When combined with eggs and almond flour, it forms a sturdy, golden crust that bakes beautifully without yeast or gluten.
Does cottage cheese melt on pizza?
Not quite like mozzarella. Cottage cheese softens and becomes creamy, but it doesn’t get stringy or stretchy. That’s why it works best as an ingredient in the crust or in blended sauces, not as the main topping.
Why is my cottage cheese pizza bowl watery?
If your crust turns out watery, it’s often because of using large curd cottage cheese or skipping the resting time after baking. For best results, use small curd and let the crust cool for 2 minutes before topping to avoid sogginess.
What is the healthiest crust for pizza?
A cottage cheese pizza crust is one of the healthiest options, it’s low in carbs, high in protein, gluten-free, and customizable. Other healthy options include cauliflower crust, chicken crust, or almond flour bases.
Does cottage cheese melt?
Cottage cheese doesn’t melt like traditional cheeses, it softens and adds moisture. That’s why it’s ideal in baked crusts or folded into fillings, rather than layered on top like mozzarella.
Is cottage cheese pizza healthy?
Absolutely. This crust is packed with protein, low in refined carbs, and full of calcium. When topped with clean ingredients and healthy fats, it becomes a complete meal that supports energy, fullness, and better blood sugar balance.
Conclusion
For years, I thought “healthy pizza” meant flavorless crusts and disappointing dinners. Then this cottage cheese pizza crust changed the game. It’s easy, satisfying, and fits any lifestyle, from keto and gluten-free to simply trying to eat more real food.
The best part? You can make it your own. Use your favorite low-carb toppings, experiment with herbs and sauces, and enjoy every slice knowing it’s doing your body just as much good as your taste buds.
Whether you’re new to cottage cheese or already hooked on its creamy, protein-rich magic, this crust is proof that healthy comfort food doesn’t have to be complicated, or boring.
And if you’re exploring even lighter bread swaps, cottage cheese cloud bread is another no-flour favorite that proves healthy and satisfying can live on the same plate.
Let’s keep cooking like this, bold, flavorful, and always made with heart.
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