Keto Cottage Cheese Egg Pizza Crust – Easy, Low-Carb, High-Protein

Keto cottage cheese egg pizza crust is my latest obsession and trust me, it’s worth the hype. Born from my craving for something lighter than traditional dough, this low-carb crust is made with just cottage cheese and eggs. That’s it. No flour, no fuss, and only 3 net carbs per serving.

The result? A crisp, golden base that holds your favorite toppings beautifully. It’s high in protein, gluten-free, and easy to make, making it perfect for anyone living the keto life or just trying to eat a bit better. This keto cottage cheese egg pizza crust brings all the flavor, without the carb crash.

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Why This Keto Cottage Cheese Egg Pizza Crust Works

High-Protein, Low-Carb Magic

This isn’t your average low-carb pizza experiment. What sets this keto cottage cheese egg pizza crust apart is its powerhouse nutrition. With just two ingredients cottage cheese and eggs you’re looking at a protein-rich base that delivers 12 grams of protein per slice. That’s excellent for muscle maintenance and satiety, especially if you’re following a keto or high-protein diet. Even better, each serving comes in at only 3 net carbs, making it a perfect go-to for carb-conscious eaters.

This means no bloating from flour, no post-meal slump, and absolutely no compromise on taste. It’s thin, golden, and surprisingly sturdy, offering a guilt-free foundation for all your favorite toppings.

Only Two Main Ingredients Super Simple

We’ve all had recipes that look simple on the surface but involve hidden steps or mystery ingredients. Not this one. You only need two core items: cottage cheese (I recommend Good Culture or Daisy’s 2% or 4% milkfat) and large eggs. That’s it.

To elevate the flavor, a pinch of Italian seasoning and garlic powder does wonders, but they’re completely optional. This keto cottage cheese egg pizza crust stands out because of its sheer simplicity. Just mix, spread, bake, and you’re done. It’s your easy ticket to a crisp, keto-friendly pizza night. Whether you’re eating low-carb full-time or just swapping in smarter choices, this recipe delivers on every level.

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What You’ll Need to Make This Keto Cottage Cheese Egg Pizza Crust

Choosing the Best Cottage Cheese and Eggs

When a recipe has just two main ingredients, quality matters. To get the best results with your keto cottage cheese egg pizza crust, stick with 2% or 4% milkfat cottage cheese Good Culture and Daisy’s never let me down. The fat helps bind everything and adds flavor, so skip fat-free versions. Trust me, the texture and taste just won’t be the same.

As for eggs, two large ones are all you need. Whether they’re cold or room temperature doesn’t make a big difference in this recipe. Just crack, mix, and go. No draining, no blending just mix and go. That extra moisture? It actually helps the crust stay together.

Optional Flavor Boosters & Topping Ideas

This keto cottage cheese egg pizza crust is great on its own, but you can kick it up a notch with just a few extras. I usually stir in garlic powder, Italian seasoning, and a pinch of salt to boost flavor in the base. These aren’t musts, but they do add depth.

Toppings? Keep it light this is a thin crust, after all. Think marinara or pesto sauce, shredded mozzarella, a few slices of pepperoni, or thin-cut veggies like bell peppers, mushrooms, or onions. Fresh basil or olives make it pop without weighing it down. You can even keep it simple with just cheese for a classic feel.

Step-by-Step: How to Make a Keto Cottage Cheese Egg Pizza Crust

Mixing and Spreading the Crust Base

To make your keto cottage cheese egg pizza crust, begin by preheating your oven to 350°F. Line a baking sheet with parchment paper this is essential to prevent sticking. Whisk 1 cup of 2% or 4% cottage cheese with 2 large eggs in a medium bowl until fully combined. Add garlic powder, Italian seasoning, and a pinch of salt if desired. Don’t worry if the mixture seems a bit wet; that moisture actually helps bind the crust as it bakes.

Then, spread the mixture evenly over your parchment-lined baking sheet. Use a rubber spatula to gently spread it into a circle or rectangle about ¼ inch thick. The thinner you go, the crispier your keto cottage cheese egg pizza crust will be, but make sure not to spread it too thin or it won’t hold toppings well.

This step is as easy as it gets no dough to knead, no rising time. Just mix, spread, and bake. It’s exactly the kind of quick-prep recipe that makes low-carb eating sustainable.

Baking and Setting the Perfect Keto Crust

Bake the pan on the middle rack of your oven for 35 to 45 minutes. You’re looking for a lightly golden color and firm edges. The crust should lift cleanly from the parchment paper once it cools slightly.

After baking, let the crust rest for at least 5–10 minutes before topping. This step is key it helps the crust set and keeps it from tearing. Once the crust has cooled slightly, top it with sauce, cheese, and your go-to low-carb ingredients think pepperoni, olives, or mushrooms. Return the pizza to the oven and bake for another 7 to 10 minutes until the cheese is hot and bubbly.

Tips, Storage, and Serving Ideas

Expert Tips for the Best Keto Cottage Cheese Egg Pizza Crust

Getting this keto cottage cheese egg pizza crust just right comes down to a few simple tricks. First, always use parchment paper not foil or a bare pan to keep the crust from sticking. If you’re extra cautious, a light spray of cooking oil on the parchment can help too.

Choose good-quality cottage cheese with at least 2% milkfat. Fat-free versions tend to lack the richness and binding power that make this crust hold together. And while it might be tempting to blend the cottage cheese smooth, don’t it’s the texture and moisture that create the crisp edges and soft interior.

Spread the mixture evenly to about ¼ inch thick for the perfect balance of crispy and sturdy. Too thin, and it may crack. Too thick, and it stays soft. Finally, don’t skip the cooling time. Letting the crust rest helps it firm up and release cleanly from the parchment.

How to Store and Serve Your Pizza

This keto cottage cheese egg pizza crust is best fresh, but you can definitely make it ahead. After baking the crust (without toppings), let it cool completely and store it in an airtight container in the fridge for up to 24 hours. When you’re ready to serve, simply add your toppings and return it to the oven to finish baking.

Leftover slices? Keep leftovers refrigerated in an airtight container for up to three days. Refrigerate any remaining slices for up to 3 days, and reheat at 350°F in the oven or air fryer for best texture. Avoid microwaving it can make the crust soggy.

Conclusion

If you’re looking for a quick, high-protein alternative to traditional pizza crust, this keto cottage cheese egg pizza crust checks every box. It’s light yet satisfying, gluten-free, and requires just two simple ingredients. Whether you’re new to low-carb eating or a seasoned keto cook, this recipe offers an easy way to enjoy pizza night without the carbs.

With endless topping options and minimal prep, you can make it your own every time. And the best part? It’s nutritious enough to eat every day. So grab your cottage cheese, crack a couple of eggs, and get baking. Your next favorite pizza crust is waiting.

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