Is this Keto cottage cheese egg pizza crust gluten-free?

Yes, 100%. This crust contains no wheat, flour, or grains, making it completely gluten-free. It’s perfect for those with gluten sensitivity or celiac disease and still delivers that satisfying pizza texture.

Why is my pizza crust sticking to the pan?

Sticking usually happens if you skip parchment paper or don’t grease the baking surface well. Always use parchment or a silicone mat and lightly brush with olive oil for an easy release after baking.

Can I use Greek yogurt instead in a keto cottage cheese egg pizza crust?

You can, but it’s not ideal. Greek yogurt has a higher moisture content and fewer binding proteins than cottage cheese, which can lead to a softer, less structured crust. For best results, stick with full-fat cottage cheese.

Will this pizza crust hold up to more toppings?

Yes, as long as you bake the crust fully and allow it to cool before topping. Avoid wet ingredients like raw tomatoes or mushrooms unless pre-cooked to prevent sogginess.

Do I need to blend the cottage cheese first?

Yes. Blending cottage cheese smooths the curds, helps it mix evenly with eggs and cheese, and results in a firmer, more cohesive crust that slices and lifts better.

Can this pizza dough be made in advance?

Absolutely. You can prep the batter and store it for 1–2 days in the fridge or bake the crust ahead of time and freeze it. It reheats perfectly in the oven or air fryer.

Keto Cottage Cheese Egg Pizza Crust – The Best 1g Carb Gluten-Free Recipe -

Ingredients

Scale

1 cup cottage cheese
2 eggs
¼ cup shredded mozzarella
Garlic powder, Italian herbs, salt

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Instructions

Blend cottage cheese until smooth
Mix all ingredients
Spread on parchment and bake 375°F for 18–22 min
Cool before adding toppings
Bake 10 min more after topping

Author: Jessica Lupone!
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Keto
Method: Oven
Cuisine: Italian
Diet: Gluten Free

Nutrition

Calories: 110 cal
Fat: 7g
Protein: 11g