This protein pizza recipe has an easy cottage cheese crust and packs a whooping 30 grams of protein into each serving. Made with simple ingredients and minimal effort, it’s nut-free, gluten-free, and keto-friendly. Not to mention delicious!
Trying to increase your protein intake? Check out this list of Low Carb High Protein Recipes.
Cottage Cheese Pizza Crust
I am sure many of you have seen the viral cottage cheese flatbread recipes that have been making the rounds. So many food bloggers have been jumping on board and trying the trend.
It seems like a great idea, but I tend to avoid jumping on trends. I do, however, like to take great ideas and use them for other great ideas. And it occurred to me that it would also make a good low-carb pizza crust.
Turns out I was right. I love it when that happens! If you love cottage cheese, be sure to check out my Protein Bagels and Cottage Cheese Muffins too.
Why we love it
It is astonishingly easy to make these protein pizza crusts. Far easier than making keto pizza crust with fathead dough, as well as less heavy and filling.
Simply blend all of the crust ingredients together in a blender or food processor and pour into round cake pans. You end up with two crusts, each about 8 inches in diameter. Then place them on a lightly greased cookie sheet, top with your favorite toppings, and bake until bubbly and melted. Seriously delicious!
★★★★★
Myndi says: “ So quick and easy to prepare. It tastes great too and I have a second one to use the next time I want pizza. Thank you so much for all your delicious recipes!“
Ingredients And Substitutions
- Cottage cheese: I use part skim 2% cottage cheese to make this less heavy. Good Culture has 14g of protein per cup so it’s a great choice for this recipe.
- Eggs: Eggs are critical to holding the crust together!
- Protein powder: Whey protein is the best choice for this recipe. Egg white protein will likely make it rubbery. Some plant-based protein may work.
- Coconut flour: This helps give the crust a little additional structure and volume.
- Pizza seasoning: This adds some flavor to the dough. You can also or Italian seasoning or dried basil.
- Pizza toppings of choice: You can make any kind of pizza with this crust. If you make the classic pepperoni and cheese pizza, you get over 30 gram of protein per serving.
How to Make Protein Pizza
- Prepare the crust mixture: Blend the cottage cheese, eggs, protein powder, coconut flour and pizza seasoning until smooth.
- Pour into pans: Divide the mixture evenly between two round cake pans lined with parchment paper.
- Bake the crusts: Bake at 350ºF until the crusts are firm to the touch.
- Remove the parchment paper: Once cooled, peel the crusts from the paper. Lightly grease a baking sheet and place the crusts upside down on it.
- Add the toppings: Top with your favorite pizza toppings. and bake again until cooked to your liking.
Carolyn’s Tips for Success
You need to line the baking pans with parchment paper and grease the parchment to keep the crusts from sticking. If you prefer, you can spread the crust mixture out on one large 11×15 inch baking pan.
Flipping the crusts upside down before you top them allows the crust to brown up better. I also like putting them directly on the metal baking pan for a crispy thin-crust texture.
For the protein powder, you can try using plant-based protein, collagen, or bone broth protein. I caution against egg white protein powder, as it will make the crusts quite rubbery.
Frequently Asked Questions
More Delicious Keto Pizza Recipes
Protein Pizza Recipe
Equipment
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup whey protein powder
- 2 tbsp coconut flour
- 1 tsp pizza seasoning, or Italian seasoning
- Pizza toppings of choice
Instructions
- Preheat the oven to 350ºF and line two 9-inch round baking pans with parchment paper. Grease the parchment.
- In a blender, combine the cottage cheese, eggs, protein powder, coconut flour, and pizza seasoning. Blend until smooth.
- Divide the mixture evenly between the two pans, spreading to the edges. Shake the pans gently to even them out as much as possible.
- Bake for 25 to 30 minutes, or until the crusts are firm to the touch. Remove and let cool at least 10 minutes.
- Once cooled, carefully peel the crusts from the parchment paper. Lightly grease a baking sheet and place the crusts upside down on the baking sheet.
- Add your favorite pizza toppings. Return to the oven and bake until the cheese is melted and bubbly, about 10 to 12 minutes.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This is the best thin crust low carb pizza that I have ever made. I used a brown rice protein powder, but otherwise followed the recipe exactly. Although fathead doughs are good, they can be heavy, and I’ve never been able to get them this thin.
Thanks for another great recipe Carolynn!
This is a very easy and delicious thin crust pizza recipe. I made today for the first time and accidentally left out the protein powder and it still turned out great! I used Zaatar seasoning and made a Caprese style pizza. Before topping I heated the crust in a toaster oven, flipped it and toasted a bit more then topped with mozzarella pearls and mini tri-color grape tomatoes. I put it back in the oven until the cheese melted then topped with lemon zest, a few tsp avocado oil, and chopped basil. I love that it’s not as filling as fat head pizza, insanely delicious, and quick to make!
Can I use Ricotta instead of cottage cheese?
You are welcome to try but I can’t say for sure how it will turn out. Cottage cheese is also higher in protein.
This was SO good! My coconut flour was expired so I used 1/3 cup almond flour instead. I also added a bit of garlic powder along with the Italian seasoning. The finished pizza (after baking with sauce and toppings) wasn’t quite as crisp as I like, so after I cut the pizza, I put individual slices in my air fryer for a few minutes and it was perfect! The next time I make it, I’m going to try baking the topped pizza on a pizza stone instead of a baking sheet.
Hi Carolyn! I was just wondering if it would be feasible to use egg white protein powder in place of the whey protein powder?
I had the question. I’m sensitive to whey and happen to have egg white protein on hand.
Use this recipe all the time. The best tasting and so easy to make. Family luvs this as a pizza crust or I use it for sandwiches. Thank you for such a great versatile recipe.
A dream come true!
As a person who is grain-free I am so happy to have a crisp crusted pizza. It is sturdy enough to hold and delicious!
Glad you like it!
This is the best keto pizza crust recipe I have found.
LOVED this thin crust recipe. It was easy! I think the hardest thing was washing out my food processor ( I don’t currently have a blender). It’s a pizza crust that is light enough that I get to enjoy the toppings and not overeat (that’s been my issue with the fathead dough recipes). I am making this pizza again and again!
So glad you enjoyed it!
Hi I am wondering if I could substitute Greek yogurt for the cottage cheese? Thanks!
No it won’t work at all. WAYYYYY too much moisture content in yogurt.
Hi Carolyn, all of your recipes are wonderful… what can be used for the protein powder, all I have is vanilla and I’m afraid it will be to sweet… Or do you think that would be okay?
thanks and keep those recipes coming!!
Deb
Definitely do NOT use the vanilla. 🙂 You could try using a bit of almond flour, but it’s obviously not going to be as high protein.
This looks GREAT. So glad I checked back on this site to see if you had added more pizza options….and bingo.
Wondering if this could be done as a cast iron skillet pizza….just pour it in, par bake and then top and return to oven?
Before giving it a shot thought I might check to see if you /anyone had tried it with these ingredients.
Thanks for all your terrific recipes.