Keto Cottage Cheese Crust Pizza

Name: Keto Cottage Cheese Crust Pizza (Pepperoni, No Flour, 34g Protein)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 2
Cuisine: Keto
Ingredients: 1 cup (about 225 g) cottage cheese, full fat works best; ½ cup (about 45 g) grated parmesan cheese; 1 tsp Italian seasoning; 3 tbsp pizza sauce, no added sugar; ¾ cup (about 85 g) shredded mozzarella; 15 to 20 slices pepperoni

Pepperoni, No Flour, 34g Protein

Whole cottage cheese crust pepperoni pizza on parchment with one slice cut

A thin, crispy pizza crust made from just cottage cheese and parmesan, topped with sauce, melted mozzarella and pepperoni. No flour, no dough, and you can still pick up a slice with your hand.

2Serves
10 minprep
40 minbake
350°Foven
serving(est.): 420 kcal, 34g protein, 27g fat, 8g carbs after fiber

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Why this works

The crust on this pizza is cottage cheese. That's it. Spread it thin on parchment, cover it with parmesan, and bake until it turns golden and crisp at the edges. Then it gets sauce, mozzarella and pepperoni like any other pizza, and you can pick a slice up with your hand.

A slice of cottage cheese crust pepperoni pizza lifted with a long mozzarella pull

The secret is patience on the first bake. Pull it too early and the middle stays soft. Wait until it's golden all over.

The recipe

Keto Cottage Cheese Crust Pizza

Serves 2 · 10 min prep · 40 min bake · 350°F oven · per serving (est.): about 420 kcal, 34g protein, 27g fat, about 8g carbs after fiber

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Ingredients

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Method

01
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02
Spread the cottage cheese into a thin, even circle, about 10 inches (25 cm) across. Keep the edges as thick as the middle so it bakes evenly.
03
Sprinkle the parmesan over the whole circle in a thin layer, right to the edges, then add the Italian seasoning.
04
Bake for about 30 minutes, until golden brown all over and firm in the middle. Some brands and fat levels need a few minutes more or less.
05
Let it cool for 5 minutes so the crust sets.
06
Spread on the pizza sauce, then top with the mozzarella and pepperoni.
07
Bake for another 5 to 10 minutes, until the cheese is melted and bubbling.
08
Let it cool for a few minutes before slicing, so the crust holds together.

Good to know

Drain watery cottage cheese first. Press it in a sieve for a few minutes, or the crust stays soft.

Thin is better. A thick layer steams instead of crisping.

Keto swap: many jarred pizza sauces have added sugar. Check the label, or use plain tomato passata with a pinch of oregano and garlic.

Topping ideas: sausage and peppers, mushrooms and olives, or chicken, spinach and a little pesto.

Leftovers keep in the fridge for up to 3 days. Reheat in a hot pan or air fryer to bring the crisp back.

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Questions

Before you start

Does a cottage cheese crust really hold together?

Yes, once it's baked until golden all over. The parmesan layer is what makes it firm and crisp. Let it cool a little before topping and again before slicing.

Can I blend the cottage cheese first?

You can. Blending gives a smoother, more even crust, but it isn't needed. Spread it straight from the tub and the curds melt as it bakes.

Is this pizza keto?

Yes. There's no flour in the crust, and the toppings are low carb. Choose a pizza sauce with no added sugar to keep the carbs down.

The cookbook

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