Description
This 2-ingredient keto cottage cheese egg pizza crust is low-carb, gluten-free, and loaded with protein. Bakes into a thin, crispy base perfect for your favorite toppings.
Ingredients
Scale
- 1 cup cottage cheese (2%–4% fat)
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- Pinch of salt and pepper
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine cottage cheese and eggs until mostly smooth.
- Add garlic powder, Italian seasoning, salt, and pepper. Stir well.
- Pour mixture onto prepared pan and spread into a thin round or rectangle (¼ inch thick).
- Bake for 35–40 minutes until golden and set.
- Cool for 10 minutes, then add toppings.
- Return to oven for 5–10 minutes until cheese melts.
- Cool again slightly before slicing and serving.
Notes
Use full-fat cottage cheese for best results.
Let crust cool before and after adding toppings to avoid sogginess.
Store leftovers in the fridge for 3 days or freeze plain crust for up to 2 months.
Reheat in oven or air fryer at 350°F for 5–8 minutes.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 109
- Sugar: 3.1g
- Sodium: 279.4mg
- Fat: 4.9g
- Saturated Fat: 2g
- Carbohydrates: 3.8g
- Fiber: 0g
- Protein: 12.1g
- Cholesterol: 133mg