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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Delicious!
These delicious and easy to make personal pan sized pizza crusts are perfect for making ahead of time for those busy nights. They bake up just aa the instructions show and hold up very well to lots of toppings. Another great recipe from this website! Thank you!
This crust is amazing! It holds up well (like a regular carb-loaded crust), slides right out of the pan, and the flavor is spot on. Very simple to make, yet far superior to any other we’ve made
This recipe looks fantastic. I’m going to try it. I especially like the fact that the crusts can be made ahead and frozen. My pizza desires fulfilled😋! Would you please be able to give me the metric conversion for this recipe? Thanks 😊
I’m anxious to try this, but are they thin enough to be tortillas? Good for rolling/wrapping? Maybe your next project?! Thanks for all your amazing recipes. I have 4 of your books, and cook your stuff multiple times a week.
Protein powder: Whey protein is the best choice for this recipe.
I’m very new to using protein powder, totally confused looking at Amazon or grocery store displays. Will you recommend some brands that are good & any advice?
My preferred brand is linked right in the recipe.
I made this protein pizza crust tonight. I usually make fathead dough for pizza crust. My non-keto husband liked this recipe. I liked it too. We agreed we’d like it a bit crispier, so next time I will broil the top of the crust, before taking it out of the pan, to see if that works to crisp it up a bit. This recipe is easier to make than fathead dough. Thanks for the recipe!
Easy to do. Lots of protein
Winner! I’ve been experimenting making shrimp toasts, crab and artichoke spreads and avocado toast with various toppings. Using this crust recipe makes it very easy to provide enough for a family or a party. I like this because while it is nutrient dense, it doesn’t get heavy like keto bread does.
Great to hear!
Looking for a good recipe and now I have found it !!!
Basically I could have high protein and add my sauce and then all protein toppings, along with black and green olives
This is a definite WINNER! So easy to make and my husband loved it. I may try almond flour next time. I will be using this recipe to make cinnamon bagels and dinner rolls. Thank you for your hard work and making it easier for the rest of us!😁
Is this batter thick enough for cinnamon bagels and dinner rolls? It looks runny.
Pizza is the one thing we miss most since cutting back on carbs. This was absolutely delicious! We will be eating this regularly! Thanks for the recipe!
So simple and delicious.
My dough came out very firm. Not at all runny. what did I do wrong.
I really can’t say without more info. But given that this recipe uses just cottage cheese, eggs, and some protein powder, you must have mismeasured something.
Well nevermind, we put in 1 c coconut flour, we misread the recipe, but we made another batch and it was delicious!
Yup… that would do it! 🙂
Fridays are pizza night in my house. Normally I will just get some wings and be satisfied, but missed pizza. I made this tonight and it was so good! I loved the texture and how firm it was (more like actual pizza crust). I will definitely be making this again!
So delighted you enjoyed it!