A low-carb, high-protein keto pizza crust made with cottage cheese, egg, and almond flour. Perfectly crispy and quick to prepare.
1 cup small curd cottage cheese (≥13g protein per 1/2 cup)
1 large egg
2 cups superfine almond flour
Optional: 1/4 tsp garlic powder, oregano or basil
1. Preheat oven to 350°F (177°C).
2. Mix cottage cheese, egg, and almond flour in a large bowl.
3. Place dough on parchment paper. Cover with another sheet. Roll into a circle.
4. Remove top parchment. Transfer crust (with bottom parchment) onto a baking tray.
5. Bake for 15–20 minutes until firm and lightly golden.
6. Add your toppings and bake an additional 5–10 minutes until cheese is melted and edges are crisp.
Use cottage cheese with at least 13g protein per 1/2 cup for best results.
Use plastic wrap instead of parchment on top if dough sticks.
Freeze baked crusts flat for easy use later.