Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts.
I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included!
The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein.
The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal.
TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST:
COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed.
COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes.
GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do.
OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer.
BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking.
COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days.
TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference.
I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda).
 Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-sq-1024x1024.jpeg I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included! The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein. The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-ingredients-797x1024.jpeg TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST: COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed. COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes. GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do. OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer. BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking. COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days. TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-1024x647.jpeg I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda). 2 Ingredient 2 Minute Pizza Dough https://thefitfork.com/2-ingredient-2-minute-homemade-pizza-crust/)
- 1 cup 2% or 4% cottage cheese Not zero-fat
- ¼ cup coconut flour
- 1 tbsp ground flax seed*
- Optional: ½ tsp garlic salt or other seasoning of your choice However, don't add seasonings with a lot of salt added. Cottage cheese already has enough sodium.
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Preheat oven to 400F.
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Add ingredients to bowl, mix until combined. Form into two balls.
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Line baking sheet with parchment paper or a silicone baking sheet. Use hands to smoosh down and form into two thin discs, approx. 6” diameter.
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Bake for approx. 20 minutes, or until turned golden brown and edges just about to get too brown. Remove from oven and let cool on pan about 5-10 minutes.
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Top with ingredients of choice and return to oven to bake for 10 more minutes, or until toppings done to your liking.
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If you don’t use the 2nd crust, wrap up and store in fridge for use later, up to 5 days.
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*If you can’t find this flax meal, try subbing in with 1 tbsp. more coconut flour. I can’t 100% vouch for outcome, but it should work. The flax is just a nice variety, offers fiber and omega fatty acids.
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I really loved how the pizza crust turned out! It’s delicious on its own!
I’m so glad you loved this! And yes, it’s pretty good on it’s own!
I have been searching for a pizza recipe like this! I’m so glad I found this! The best alternative to the usual pizza my family orders. We are pizza lovers and this is a hit for all of us. We are planning already for a pizza summer party!
This low-carb pizza crust was amazing! The crust had a great texture and flavor. I used Good Culture 2% cottage cheese and added everything bagel seasoning. It made for a tasty base for my pizza.
This was so good! So much better than cauliflower crust!
This is a new favorite! Love that it’s low carb and gluten free. Its a healthier alternative, and the texture turned out great.
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My crust looks white not golden like yours
Did it firm up on the baking sheet after baking and cooling? If so, it’s fine . . .will turn a little more golden after you add your toppings and reheat for the final pizza. Also, Also I’m wondering if there is some varying by what rack level it is in the oven.
Hi there i know you said to stick with coconut flour only but wondering if there’s any chance almond flour would work? I only have that. Also, this would make 1 large pizza then or? Lastly, the Flax I have is milled golden roasted… I’m not sure what kind you’re saying is needed?
I have NOT tried almond flour . . . my concerns are that it’s not nearly as “absorbent” as coconut flour (which does a really good job of leaching up moisture and keeping the crust from getting soggy). You could TRY almond meal, but be aware that it has a 4:1 measuring ratio to coconut flour. I wouldn’t throw in the 4x at first, maybe double the coconut flour measurement and then add in more until a dough like consistency formed that holds together, no longer sticking to mat/hands. These are just my best guesses . . . . let me know if you try it and how it turns out. Also in this instance, maybe avoid using too much of the liquid in the cottage cheese container.
Also on the flax seed . . . if it is ground (aka milled) flax seed (like a flour consistency) it should work . . . it’s in the recipe to add more fiber BUT you can omit and use more of the flour
Would plain flour work in this?
I have not tried regular, all-purpose flour. I am worried though that, because it it not as super-absorbing as coconut flour, that it could be a little soggy from all the cottage cheese moisture. You’d probably have to play around with the recipe and add more flour.