Cottage Cheese Pizza Crust with Coconut Flour (High Protein & Keto)
Golden, sturdy, and packed with cheesy goodness, this cottage cheese pizza crust with coconut flour is everything you wanted your low-carb crust to be and more. It’s firm enough to hold like real pizza, yet soft and satisfying with every bite.
Unlike my 2-ingredient cottage cheese pizza crust, this upgraded version of low-carb pizza recipe uses whey protein and coconut flour for a heartier texture and better structure. It’s less eggy, more pizza-like, and holds toppings without tearing. Perfect for Friday night cravings or meal prep wins.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
11
Serves: 28
Ingredients
- 1 cup1 cup1 cup Cottage Cheese, full-fat
- 222 Eggs, large
- 2 Tbsp2 Tbsp2 Tbsp Unflavored Whey Protein
- 2 Tbsp2 Tbsp2 Tbsp Coconut Flour
- .5 tsp.5 tsp.5 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Salt
- .25 tsp.25 tsp.25 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Oregano, Dried
- .25 cup.25 cup.25 cup Pepperoni
- .25 cup.25 cup.25 cup Mozzarella Cheese
- .25 cup.25 cup.25 cup Pizza Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper.
- Add cottage cheese, eggs, whey protein, coconut flour, baking powder, salt, and optional seasonings into a blender or food processor. Blend until smooth and thick.
- Pour the crust mixture (pizza dough) into two 8” pizza rounds (or one large 16” pizza) on the parchment-lined tray. Use a spatula to spread evenly.
- Bake for 15–18 minutes or until golden brown and firm to the touch.
- Remove from the oven, top with pizza sauce, mozzarella cheese, and pepperoni slices, then bake for another 5–8 minutes until cheese is bubbly.
- Cool for 3–5 minutes. Slice and serve with fresh basil or chili flakes if desired.
Notes
For best results, use full-fat cottage cheese (4% milkfat or higher). Blending the cottage cheese ensures a smooth, lump-free dough. Let the dough rest for a few minutes to allow the coconut flour to absorb moisture. Line your pan with parchment paper for easy removal and crisp edges. Don’t skip the initial crust bake before adding toppings – it helps the crust stay sturdy. Store leftovers wrapped in plastic wrap or an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer for a crisp finish.
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About This Recipe
Show nutritional information
Baked Goods Gluten Free Grain Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 22 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 3 g |
| Cholesterol: | 4 g |
| Sodium: | 72 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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