Cottage Cheese Pizza Crust with Coconut Flour

Golden, sturdy, and packed with cheesy goodness, this cottage cheese pizza crust with coconut flour is everything you wanted your low-carb crust to be and more. It’s firm enough to hold like real pizza, yet soft and satisfying with every bite.

Unlike my 2-ingredient cottage cheese pizza crust, this upgraded version of low-carb pizza recipe uses whey protein and coconut flour for a heartier texture and better structure. It’s less eggy, more pizza-like, and holds toppings without tearing. Perfect for Friday night cravings or meal prep wins.

Made with simple ingredients, this high protein pizza crust is grain-free, gluten-free, and ready in under 30 minutes – no dough rest, no complicated steps.

Each 8” pizza has 334 kcal, 6.5 grams of net carbs, and a whopping 30 grams of protein. This low-carb crust satisfies pizza cravings and keeps your macros on track.

Why You’ll Love This Recipe

• Feels like real pizza – Sturdy enough to hold in your hand without falling apart.
• Cheesy, savory, and satisfying – Not eggy or bland like many low-carb crusts.
• No gluten, no grains – Coconut flour keeps it keto and allergy-friendly.
• Easy prep – Mix, bake, top, and eat—no dough rise or fuss.
• High in protein – Keeps you full and energized with every slice.
• High protein, low-carb pizza crust that doesn’t taste like diet food.
• Fits your keto goals without sacrificing pizza night.

Ingredients

Pizza Base

• Cottage cheese
• Eggs
• Whey protein
• Coconut flour
• Baking powder 
• Salt

Optional Pizza Base Seasonings

• Garlic powder
• Oregano 
• Italian seasoning

Optional Pizza Toppings

• Pepperoni slices
• Mozzarella cheese
• Pizza sauce or tomato sauce

Instructions

• Preheat oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper.
• Add cottage cheese, eggs, whey protein, coconut flour, baking powder, salt, and optional seasonings into a blender or food processor. Blend until smooth and thick.
• Pour the crust mixture (pizza dough) into two 8” pizza rounds (or one large 16” pizza) on the parchment-lined tray. Use a spatula to spread evenly.
• Bake for 15–18 minutes or until golden brown and firm to the touch.
• Remove from the oven, top with pizza sauce, mozzarella cheese, and pepperoni slices, then bake for another 5–8 minutes until cheese is bubbly.
• Cool for 3–5 minutes. Slice and serve with fresh basil or chili flakes if desired.

Expert Tips

• Use full fat small curd cottage cheese for the smoothest blend.
• A food processor or high-speed blender gives the best texture.
• Let the crust cool before slicing – it firms up beautifully!
• Want extra crisp edges? Bake directly on a pizza stone for the final bake.
• Add olive oil spray to parchment to prevent sticking and promote crisping.

Ingredient Swaps

• Swap whey protein for unflavored collagen or egg white protein.
• Use Greek yogurt instead of cottage cheese (texture will be thicker).
• Sub coconut flour with almond flour (use 3x the amount, texture will be softer).
• Try turkey pepperoni or veggie toppings for variation.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze baked crusts (no toppings) between sheets of parchment in a zip bag for up to 1 month.
• Reheat: Warm in an oven or air fryer until crisp.

What to Serve With

Complete your low-carb pizza night with one (or two!) of these delicious keto-friendly sauces and dips:

• Cottage Cheese Ranch Dressing
• Cottage Cheese Tzatziki Sauce
• Keto Cottage Cheese Alfredo Sauce

Conclusion

This cottage cheese keto pizza crust recipe with coconut flour is a must-try if you’re looking for a low-carb, high-protein alternative to traditional pizza. It’s cozy, cheesy, and ready for all your favorite toppings. If you’re making this, don’t forget to tag me on Instagram or share your version in the Facebook group—I love seeing your creations!

More Keto Recipes to Try

Love this sturdy, cheesy crust? Here are more pizza creations to keep the pizza cravings coming:

• 2-Ingredient Cottage Cheese Pizza Crust – Pepperoni
• 2-Ingredient Cottage Cheese Pizza Crust – Margherita
• Pepperoni Pizza with Fathead Dough
• Breakfast Cottage Cheese Pizza Bowl 
• Breakfast Keto Chaffle Pizza

FAQ

Q: What makes this crust different from other cottage cheese pizzas?

A: This version isn’t just cottage cheese and eggs, it’s upgraded with coconut flour, whey protein, and baking powder for a sturdier base. The result is a more realistic keto crust that tastes closer to traditional pizza crusts but with fewer carbs and more dietary fiber. It’s also less “eggy” and has a creamy texture thanks to the blended cottage cheese mixture.

Q: Can I make this in an air fryer?

A: Yes! For best results, line the basket with a sheet of parchment paper, spread the crust mixture evenly, and air fry at 350°F for 12–14 minutes. Add your favorite pizza toppings, then cook again until the cheese is bubbly and golden. It’s perfect for weeknights when you need a quick, low-carb meal fast.

Q: Is this crust freezer-friendly?

A: Totally. Bake the crust, let it cool completely, then wrap tightly in plastic wrap and freeze flat. Next time you’re ready to eat, just thaw, add your marinara sauce and toppings, and do a quick crust bake in the oven. Great for meal prep and busy weeks.

Q: Can I make this without coconut flour?

A: You can swap with almond meal or superfine almond flour (use 3x more), though the texture will be a bit softer and less crisp. It’s still a delicious recipe and a great option for anyone avoiding coconut.

Q: Does it work with fat-free or low-fat cottage cheese?

A: It does! I recommend full-fat or milkfat cottage cheese for the creamiest result, but fat-free cottage cheese will still work. Just know the crust might be slightly drier. Adding a spoonful of cream cheese can help boost the moisture.

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