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:
- Add sauce and toppings.
- Return to oven 5–10 minutes.
- 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.