Description
This keto cottage cheese egg pizza crust is a high-protein, low-carb alternative to traditional dough. With just a handful of ingredients, it’s quick to prep, holds up under toppings, and tastes amazing with only 2–4g net carbs per slice. Perfect for keto meal prep or guilt-free pizza nights.
Ingredients
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1 cup full-fat cottage cheese
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2 large eggs (use 3 for firmer crust)
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½ cup shredded mozzarella (optional, for texture)
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2 tablespoons grated Parmesan cheese (optional)
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½ teaspoon garlic powder
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1 teaspoon dried Italian herbs
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¼ teaspoon salt
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1 teaspoon olive oil or butter (for greasing tray)
Instructions
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Preheat oven to 375°F (190°C). Line a baking tray with parchment paper and lightly grease it with olive oil or butter.
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In a bowl, combine cottage cheese, eggs, and shredded mozzarella (if using). Mix well.
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Add garlic powder, Italian herbs, salt, and Parmesan. Stir until fully blended.
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Pour mixture onto the prepared tray and spread into a 10-inch round or rectangle, about ¼ inch thick.
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Bake for 18–22 minutes until golden and firm at the edges.
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Remove from oven, add keto-friendly toppings, and return to oven for 5–10 more minutes until cheese is bubbly.
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Let cool for 2–3 minutes before slicing. Serve hot and enjoy!
Notes
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For a crispier crust, broil the pizza for 2–3 minutes at the end of baking.
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Blending the cottage cheese will create a smoother crust.
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Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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Suitable for nut-free and gluten-free diets.
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Swap cottage cheese with vegan ricotta or tofu to make dairy-free.
- Prep Time: 5 mn
- Cook Time: 20 mn
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 135 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 105mg