Low Carb Cottage Cheese Pizza

I stumbled onto this cottage cheese flatbread pizza on a Wednesday night when my fridge felt like it was mocking me—half a tub of cottage cheese staring back, eggs in the door, and absolutely zero motivation to order delivery again. Something clicked when I thought about blending it all together, and twenty minutes later I had this tender, protein-packed crust that didn't taste like I was compromising on anything. My partner came home to the smell of melting cheese and fresh basil, and before I could even plate it properly, they'd already claimed half.

Last month I made this for my friend who'd just started a new diet, and I'll admit I was nervous she'd just be polite about it. But she ate two slices and asked for the recipe before leaving, which meant everything—it wasn't a sacrifice meal, it was just good pizza that happened to fit her life. That's when I realized this dish works because it doesn't announce what it's missing; it just delivers what it's got.

Ingredients

• Cottage cheese (1 cup, full-fat or low-fat): This is your secret weapon for structure and protein; blending it smooth is non-negotiable or you'll get a gritty, bumpy crust that nobody wants.
• Eggs (2 large): The binder that holds everything together and adds richness; room temperature eggs blend more smoothly if you have the patience to wait five minutes.
• Mozzarella cheese (1/2 cup grated, plus 1/2 cup for topping): Mozzarella melts beautifully and creates that stringy, satisfying cheese pull; use freshly grated if you can because pre-shredded stuff has anti-caking agents that interfere with the texture.
• Parmesan cheese (1/4 cup grated): This adds a savory depth that keeps the crust from tasting flat or one-note.
• Coconut flour (2 tablespoons): It absorbs moisture and helps firm up the crust; if you swap it for almond flour, the texture becomes slightly denser and nuttier, which some people prefer.
• Baking powder (1/2 teaspoon): A small amount gives the crust a tender lift without making it cakey.
• Garlic powder, dried oregano, salt, pepper (1/4 teaspoon each): These seasonings prevent the crust from tasting like plain cheese; don't skip them or you'll miss the pizza flavor entirely.
• Sugar-free tomato sauce (1/2 cup): Any brand works, but ones without added sugars taste cleaner and let the cheese shine.
• Black olives, cherry tomatoes, fresh basil: These toppings add brightness and texture; the basil goes on after baking so it stays fresh and aromatic.

Instructions

Heat your oven and prep your workspace:

Crank the oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost painless. Everything's ready to go the moment your batter is mixed.

Blend the cottage cheese and eggs until completely smooth:

Use a blender or food processor and don't stop until there are zero lumps; this step determines whether your crust will be tender or gritty, so take it seriously. It usually takes 30 to 60 seconds depending on your machine's power.

Combine all dry ingredients with the wet mixture:

In a large bowl, fold together the blended cottage cheese, mozzarella, parmesan, coconut flour, baking powder, and seasonings until you have a thick, uniform batter. It should be spreadable but not runny—think thick pancake batter rather than cake batter.

Spread the batter onto your prepared baking sheet:

Use a spatula to create an even 10-inch oval or rectangle about 1/3-inch thick; don't worry about perfection because homemade always looks better than it sounds. The batter will spread a tiny bit more as it bakes, so give yourself a little breathing room at the edges.

Bake the crust for its first round:

Slide it into the oven for 15 minutes until it's lightly golden on top and feels set when you gently touch it. The edges will be more firm than the center, and that's exactly what you want.

Add your toppings quickly:

Spread the tomato sauce evenly across the warm crust, then scatter the mozzarella, olives, and tomatoes over the top. Work quickly so the crust doesn't cool down too much before the cheese finishes melting.

Finish baking until the cheese melts and bubbles:

Return it to the oven for 5 to 7 minutes, watching through the window so the cheese gets bubbly but the sauce doesn't burn. If you want extra-crispy edges, turn the broiler on for the last minute, but keep your eye on it because things go from perfect to charred in seconds.

Garnish and serve immediately:

Tear fresh basil leaves over the hot pizza, let it cool for two minutes so the cheese sets slightly, then slice and serve while everything's still warm and the cheese has that perfect pull.

Save

There's a moment right after you pull this out of the oven when the kitchen smells like a pizzeria and everyone within five feet suddenly forgets they ever doubted a cottage cheese pizza crust. That moment is why I keep making this—not because it's virtuous or diet-friendly, but because it's genuinely good and it brings people around the table.

Customizing Your Toppings

The beauty of this flatbread is that it's a blank canvas for whatever you're craving or whatever's lingering in your fridge. Pepperoni becomes crispy at the edges, spinach and mushrooms add earthiness without extra carbs, and roasted red peppers bring sweetness that plays perfectly against the savory crust. I've even made it with caramelized onions and fresh ricotta on top, which sounds fancy but takes literally three extra minutes. The key is not overloading it—too many toppings and the moisture seeps into the crust and makes it soggy, so stick to four or five items maximum and you'll be golden.

Storage and Reheating Tips

Leftovers keep in an airtight container in the refrigerator for up to three days, and reheating in a 350°F oven for five minutes restores most of the cheese's appeal—the microwave will make it rubbery, so skip that route if you value your dinner experience. You can also freeze the baked-but-not-topped crust for up to a month and add fresh toppings straight from the freezer, though it'll need an extra 3 to 4 minutes in the oven. For meal prep, I sometimes bake the crust ahead and keep it in a container, then top and finish it fresh on busy nights when I need dinner on the table in fifteen minutes flat.

The Science Behind the Crust

Cottage cheese is mostly water and casein protein, which means when you blend it and bake it, the water evaporates and the protein sets into a structure similar to eggs or cheese-based dishes like frittatas. The coconut flour absorbs extra moisture without adding carbs, while the baking powder creates tiny air pockets that keep it tender instead of dense. The mozzarella and parmesan add both flavor and fat, which makes the crust more forgiving and less likely to dry out—this is why cottage cheese pizza actually works when you'd think it shouldn't.

• The first bake sets the crust so it can hold toppings without becoming soggy.
• Don't skip the seasoning in the crust itself or it'll taste one-note and mild.
• If your crust spreads too thin and becomes paper-like, you likely used low-fat cottage cheese; full-fat versions have more structure.

Save

This pizza saved my weeknight rotation and challenged everything I thought I knew about low-carb cooking. Make it once and you'll understand why it's become the thing people actually request.

Recipe Help & FAQs

→ What makes the flatbread low carb?

The crust uses cottage cheese and coconut flour instead of wheat flour, resulting in a lower carbohydrate content.

→ Can I use almond flour instead of coconut flour?

Yes, almond flour can be substituted for a nuttier flavor and slightly denser texture.

→ How do I achieve a crispier crust?

Broil the pizza for 1–2 minutes at the end of baking to crisp the edges.

→ Are there recommended toppings besides olives and tomatoes?

You can swap olives and tomatoes for other low-carb options like pepperoni, spinach, or mushrooms.

→ Is this dish gluten-free?

Yes, this uses gluten-free ingredients, but always check labels for cross-contamination risks.