Cottage Cheese Mozzarella Flatbread Crust

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Ingredients

  • 1 cup (225 g) cottage cheese
  • 1 large egg
  • ½ cup (50 g) grated Parmesan cheese
  • 1 cup (110 g) shredded mozzarella cheese, divided
  • ¼ cup (25 g) almond flour
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper

Equipment

  • Mixing bowl
  • Rubber spatula
  • Baking sheet
  • Parchment paper

Instructions

1. Prepare the pan

  • Preheat oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.

2. Mix the base

In a bowl combine:

  • Cottage cheese
  • Egg
  • Almond flour
  • Parmesan cheese
  • Garlic powder
  • Italian seasoning
  • Salt
  • Pepper

Mix until evenly combined.

3. Add mozzarella

  • Stir in about ½ cup mozzarella.
  • Reserve the remaining mozzarella for the top.

4. Shape

  • Spread mixture onto parchment paper.
  • Form a circle approximately 10–12 inches (25–30 cm) wide.
  • Keep thickness fairly even.

5. Top

  • Sprinkle remaining mozzarella evenly over the surface.

6. Bake

  • Bake 22–28 minutes or until:
    • Deep golden brown
    • Edges crisp
    • Cheese fully melted

7. Cool

  • Allow to cool 5–10 minutes.
  • Slice and serve.

Approximate Nutrition Information

Assuming 1 whole recipe:

Nutrient Amount
Calories ~950–1,050
Protein ~75–85 g
Fat ~60–70 g
Carbs ~15–20 g
Fiber ~3–5 g

Per Serving (¼ recipe)

Nutrient Amount
Calories ~240–260
Protein ~19–21 g
Fat ~15–18 g
Carbs ~4–5 g

Values vary by cheese brands and cottage cheese fat percentage.

Nut Information

Contains Nuts?

If almond flour is used:

Yes. Contains tree nuts (almonds).

Common Allergens Present

  • Milk (cottage cheese, mozzarella, Parmesan)
  • Egg
  • Tree nuts (almond flour)

Nut-Free Alternative

Replace almond flour with:

  • Oat flour
  • Coconut flour (use less, about 2 tbsp)
  • Ground sunflower seed flour
  • Finely crushed pork rinds (for keto version)

Then the recipe becomes tree-nut free.

Frequently Asked Questions

Q: Can I use low-fat cottage cheese?

Yes. The crust may be slightly softer but will still work.

Q: Can I blend the cottage cheese?

Yes. Blending creates a smoother, more uniform texture.

Q: Why is my crust soggy?

Possible causes:

  • Cottage cheese contained excess liquid.
  • Crust was spread too thick.
  • Not baked long enough.

Drain excess moisture if needed.

Q: Can I make it keto?

Yes.
Use:

  • Full-fat cottage cheese
  • Almond flour
  • Full-fat mozzarella

This keeps carbohydrates relatively low.

Q: Can I freeze it?

Yes.

  • Bake completely.
  • Cool fully.
  • Wrap tightly.
  • Freeze up to 2 months.

Reheat at 375°F (190°C) until crisp.

Q: Can I use it as pizza crust?

Absolutely. After the first bake:

  1. Add sauce and toppings.
  2. Return to oven 5–10 minutes.
  3. Bake until toppings are cooked and cheese bubbles.

Q: How do I make it crispier?

  • Spread thinner.
  • Bake a few minutes longer.
  • Use a pizza stone.
  • Broil briefly at the end.

Q: Can I add extra seasonings?

Good additions include:

  • Onion powder
  • Crushed red pepper
  • Dried basil
  • Oregano
  • Everything bagel seasoning

Storage

Refrigerator: 3–4 days in an airtight container.

Freezer: Up to 2 months.

Reheat: Oven or air fryer for best texture. Avoid microwaving if you want it crispy.

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