Keto cottage cheese egg pizza crust is the ultimate solution for anyone on a low-carb diet who misses the joy of real pizza. This crust delivers all the essentials—chewy texture, crispy edges, and deep flavor—without using any flour. Whether you’re cooking solo or feeding a crowd, this keto-friendly base is quick, delicious, and satisfies cravings while keeping your macros on track.
In this article, you’ll learn how to make low carb pizza crust with cottage cheese from scratch, read my personal story, get a full ingredient list, step-by-step instructions, topping ideas, crust variations, FAQs, and a short recipe version you can save.
Table of Contents
Keto Cottage Cheese Egg Pizza Crust That’s Crispy, Cheesy, and Low-Carb
- Total Time: 30 min
- Yield: 1 pizza crust (serves 2–3) 1x
Description
Keto cottage cheese egg pizza crust is crispy, cheesy, and totally low-carb. A simple protein-packed base ready in under 30 minutes.
Ingredients
1 cup full-fat cottage cheese
3 large eggs
½ cup shredded mozzarella
2 tbsp grated parmesan
½ tsp garlic powder
½ tsp Italian seasoning
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Blend cottage cheese and eggs until smooth.
3. Mix in shredded cheese, parmesan, and spices.
4. Spread batter on parchment into a round or rectangle, ¼” thick.
5. Bake for 20–25 minutes or until golden and firm.
6. Add toppings, return to oven for 8–10 minutes.
7. Cool slightly, slice, and serve.
Notes
Optional: Add almond flour or pork rinds for texture.
Crust freezes well after baking; reheat in oven.
Pairs well with salads or roasted vegetables.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 145mg
My Vermont Roots and a Cheese-Loving Kitchen
Keto cottage cheese egg pizza crust brings me right back to Friday pizza nights growing up in Vermont. My mom used to make the dough from scratch while I grated cheese and “supervised.” Pizza was comfort food in its purest form. But years later, after going keto, nothing I tried felt close—cauliflower crusts were soggy, and almond flour bases were too dense.
One night, with just cottage cheese and eggs in the fridge, I blended them up, added some cheese and spices, and baked it like a crust. What came out of the oven changed everything—it was golden, flexible, and packed with flavor. It held toppings without cracking and brought back that joyful pizza night feeling.
Now it’s a staple in our home. And if you’re a fan of cozy, filling recipes with simple ingredients, you’ll probably enjoy my chicken shepherd’s pie too—another easy comfort dish with a keto twist.
How to Make the Perfect Keto Cottage Cheese Egg Pizza Crust
Why This Keto Cottage Cheese Egg Pizza Crust Works Every Time
This keto cottage cheese egg pizza crust is one of my favorite quick wins in the kitchen. It comes together in under 10 minutes, and the texture is surprisingly close to a traditional crust—crispy around the edges, tender in the center, and strong enough to hold any topping. What makes this keto cottage cheese egg pizza crust stand out is how it uses high-protein ingredients to replace flour-based dough without sacrificing flavor or structure.
Cottage cheese adds moisture and a rich, savory flavor. Eggs hold everything together and help create a solid base. A bit of parmesan and mozzarella gives it that irresistible cheesy pull and golden finish. And the best part? You don’t need any fancy ingredients or expensive flours—just basics from the fridge.
Ingredients for Keto Cottage Cheese Egg Pizza Crust
For the crust:
- 1 cup full-fat cottage cheese
- 3 large eggs
- ½ cup shredded mozzarella (optional, adds crispness)
- 2 tbsp grated parmesan
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper to taste
Toppings (add after baking crust):
- Sugar-free marinara or crushed tomatoes
- Extra mozzarella
- Pepperoni, mushrooms, olives, or spinach
- Fresh basil (optional)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Blend cottage cheese and eggs until completely smooth.
- Pour into a bowl and stir in mozzarella, parmesan, and seasoning.
- Spread the mixture on your baking sheet in a circle or rectangle, about ¼” thick.
- Bake for 20–25 minutes or until the keto cottage cheese egg pizza crust is golden and firm.
- Add toppings of choice and return to oven for 8–10 minutes until the cheese melts.
- Cool slightly, slice, and serve.
This keto cottage cheese egg pizza crust holds up beautifully—no knife and fork needed. Whether you’re adding classic pepperoni or veggies, it’s the easiest way to keep pizza night keto and delicious.
Crust Variations and Keto-Friendly Swaps That Actually Work
Creative Ways to Use Keto Cottage Cheese Egg Pizza Crust
The beauty of keto cottage cheese egg pizza crust is how flexible and forgiving it is. Once you master the base, the variations are endless—and all low-carb. You can switch up the flavor, the texture, and even the shape depending on what you’re craving or what’s left in your fridge.
Want your keto cottage cheese egg pizza crust thinner and crispier? Spread the batter more evenly and bake a few minutes longer. Prefer it thicker like a pan-style base? Keep it slightly thicker and reduce the baking temp by 10 degrees for a more tender center. You can even bake it in a cast-iron skillet for a deep-dish effect that browns beautifully and holds toppings like a champ.
Add-ins work wonderfully too. Stir a tablespoon of almond flour into the batter for a firmer bite. Mix in ground flaxseed or chia for a fiber boost. A teaspoon of dried Italian herbs or chili flakes turns your keto cottage cheese egg pizza crust into a flavorful canvas before you even add toppings.
Mini pizzas? Absolutely. Spoon the batter into small rounds on parchment, bake, and freeze. Then just top and toast whenever hunger hits. This keto cottage cheese egg pizza crust recipe is my go-to when I need meal prep to work harder without extra effort.
If you love adaptable recipes that still feel homemade, you’ll definitely want to try my potato chicken ranch casserole—it’s another crowd-pleaser built on comfort and convenience.
Comparing Other Low-Carb Pizza Bases
Still not sure cottage cheese belongs in a crust? I get it. But after testing cauliflower, fathead, and even meat-based versions, keto cottage cheese egg pizza crust is still the easy high protein keto pizza crust and most reliable choice in my kitchen.
| Crust Type | Main Ingredients |
|---|---|
| Cottage Cheese & Egg | Cottage cheese, eggs, mozzarella |
| Fathead Dough | Mozzarella, almond flour, cream cheese |
| Cauliflower Crust | Cauliflower, eggs, cheese |
| Chicken Crust | Ground chicken, egg, cheese |
Fathead dough is delicious but takes extra time and cleanup. Cauliflower requires steaming, squeezing, and serious patience. Chicken crusts are protein-packed but can turn rubbery. In contrast, keto cottage cheese egg pizza crust comes together in one bowl, bakes in under 25 minutes, and delivers a crispy, cheesy, satisfying result every single time.
If you’re looking for ease, flavor, and a no-fail option for keto pizza night, this crust wins—hands down.
FAQs on Keto Cottage Cheese Egg Pizza Crust
Can you use cottage cheese for pizza crust?
Yes, and it works beautifully. When blended and baked with eggs and cheese, cottage cheese creates a rich, savory, and sturdy base perfect for keto pizza. It’s the foundation of this keto cottage cheese egg pizza crust recipe.
How do you make egg and cottage cheese pizza base?
It’s simple: blend cottage cheese and eggs until smooth, stir in cheese and spices, spread the mixture onto a baking sheet, and bake. That’s your base! Top with sauce, cheese, and anything you love, then bake again.
Is cottage cheese OK with keto?
Absolutely. Full-fat cottage cheese is keto-approved—it’s low in carbs, high in protein, and adds creaminess to meals. It’s a secret weapon for many low-carb dishes, including this keto cottage cheese egg pizza crust.
What is a keto substitute for pizza crust?
Besides this keto cottage cheese egg pizza crust, there are cauliflower crusts, fathead dough, and even chicken-based crusts. But this version is one of the easiest, most affordable, and beginner-friendly options out there.
Can I freeze keto cottage cheese egg pizza crust?
Yes! Bake the crust first, let it cool completely, then wrap it in parchment and freeze it in a sealed bag or container. It reheats well in the oven—just crisp it up at 375°F for about 8–10 minutes. Perfect for quick dinners or meal prep.
How long does this crust stay fresh in the fridge?
Once baked, your keto cottage cheese egg pizza crust can stay fresh in the fridge for up to 3 days. Keep it in an airtight container and reheat in a skillet or toaster oven for best texture.
What toppings work best with cottage cheese crust?
Because this crust is soft but sturdy, it works well with classic toppings like mozzarella, pepperoni, olives, and mushrooms. I also love arugula and prosciutto for a fresh spin, or buffalo chicken for a bold twist.
Why is my keto cottage cheese crust soggy?
If your crust turns out too soft, it may need more baking time. Make sure to spread it thin—no more than ¼-inch—and don’t skip the cooling step before adding toppings. Also, avoid overly watery sauces or wet veggies unless they’ve been pre-cooked.
Conclusion : Why This Crust Works
If you’re on a keto diet, this keto cottage cheese egg pizza crust delivers everything you’re missing: chew, crunch, flavor, and that warm pizza-night feeling. It’s fast, delicious, and keeps well—perfect for busy nights or meal prep.
Pair it with something fresh like my retinol carrot salad or protein pasta salad for a complete keto meal.
Whether you’re brand new to keto or just tired of bland substitutes, this crust brings the flavor—and brings pizza back to the table.
