Low Carb Cottage Cheese Pizza (Printable Version)

Tender flatbread made with cottage cheese, topped with savory tomato sauce, mozzarella, and olives.

# Ingredient List:

→ Flatbread Base

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup grated parmesan cheese
05 - 2 tablespoons coconut flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Pizza Topping

11 - 1/2 cup sugar-free tomato sauce
12 - 1/2 cup shredded mozzarella cheese
13 - 1/4 cup sliced black olives
14 - 1/4 cup sliced cherry tomatoes
15 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a blender or food processor, blend cottage cheese and eggs until completely smooth.
03 - In a large bowl, combine blended cottage cheese mixture, shredded mozzarella, parmesan, coconut flour, baking powder, garlic powder, oregano, salt, and pepper. Mix thoroughly to form a thick batter.
04 - Spread batter evenly onto prepared baking sheet in a 10-inch oval or rectangle, approximately 1/3-inch thick. Bake for 15 minutes until lightly golden and set.
05 - Remove flatbread from oven. Spread tomato sauce evenly over crust, then top with shredded mozzarella, olives, and cherry tomatoes.
06 - Return pizza to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
07 - Garnish with fresh basil leaves, slice into portions, and serve hot.

# Expert Advice:

01 -
  • You get that pizza satisfaction without the blood sugar spike or the carb guilt that follows.
  • It's genuinely fast—under 40 minutes from craving to eating, which means weeknight dinners actually happen.
  • The texture is surprisingly tender and cheesy, nothing rubbery or weird about it despite being low-carb.
  • One pizza is 28 grams of protein per serving, so it keeps you full without the afternoon energy crash.
02 -
  • If you skip the blending step and try to mix cottage cheese by hand, you'll end up with a bumpy, separated crust that tastes gritty no matter what else you do—the blender is not optional.
  • Spreading the batter evenly is harder than it sounds because it's thick and sticky; wet your spatula slightly to make it glide, and don't be afraid to use your fingers to even it out.
  • The crust will not be crispy like traditional pizza crust, and that's fine—it's tender and cheesy, which is a different kind of delicious that some people actually prefer.
03 -
  • If your batter seems too thick to spread, let it sit for two minutes—sometimes the coconut flour needs a moment to absorb moisture and become more workable.
  • A wet spatula or your damp fingers are your best friends for spreading and evening out the batter without tearing it.
  • For the crispiest bottom crust, use a metal baking sheet instead of a ceramic one, and consider placing it on a preheated rack in the lower third of the oven.
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