Gluten Free Cottage Cheese Rice Pizza Crust

If you have been looking for a pizza crust that works without gluten, I think you will really like this one.

The secret here is cottage cheese. It blends into the batter and gives the crust a soft, tender inside while still baking up firm.

Cottage cheese also adds a nice mild flavor and keeps the crust from turning dry, which can be a common problem with gluten free bakes.

The brown rice flour and tapioca work together to give you that real pizza feel, so it holds up well when you add your toppings.

It takes a little patience with the baking and flipping, but the result is a crust that is crisp on the bottom and easy to slice.

Why I Love This Recipe

Truly Gluten Free – This crust uses brown rice and tapioca flour, so anyone avoiding gluten can finally enjoy pizza night again.

Great Crispy Bottom – Flipping the crust halfway gives you a bottom that turns golden and crisp instead of soggy.

Sturdy and Foldable – The psyllium husk holds everything together so slices stay firm and never fall apart in your hands.

Simple Ingredients – Everything here is easy to find, with no strange gums or hard-to-buy items on the list.

The Ingredients

• 1 cup Full-Fat Small-Curd Cottage Cheese
• 2 Large Eggs
• 1 cup Brown Rice Flour
• 1/2 cup Tapioca Flour
• 1 tbsp Whole Psyllium Husk
• 1 tsp Baking Powder
• 1/2 tsp Onion Powder
• 3/4 tsp Fine Sea Salt
• 1 tbsp Olive Oil

How to Make This Recipe

Step 1

Preheat the oven to 425 F. Line a baking sheet with parchment paper and lightly coat it with half of the olive oil.

Step 2

Blend the cottage cheese, eggs, and remaining olive oil until completely smooth.

Step 3

Whisk together the brown rice flour, tapioca flour, psyllium husk, baking powder, onion powder, and salt. Stir in the cottage cheese mixture until a thick batter forms.

Step 4

Let the batter rest for 12 minutes. Spread it into a 12-inch circle about 1/4-inch thick, using a lightly oiled spatula to smooth the surface.

Step 5

Bake for 18 to 21 minutes, until the crust is firm and golden around the edge. Turn it over and remove the parchment.

Step 6

Bake for another 6 to 8 minutes, until the bottom is crisp and lightly browned. Rest the crust for 4 minutes before adding toppings.

Quick Tips

Blend the Cottage Cheese Until Totally Smooth

Take your time when blending the cottage cheese with the eggs and oil. You want zero lumps left, so let the blender run for a full minute or even a bit longer.

If you leave curds in the mix, they show up as little bumps in your crust and mess with the smooth, even texture. A high-speed blender or a small food processor works best here.

Don’t Skip the 12-Minute Rest

After you stir everything together, letting the batter sit for those 12 minutes really matters. The psyllium husk needs that time to soak up moisture and thicken up the batter.

From my experience, if you spread it too early it stays runny and won’t hold a nice round shape. Give it the full rest and you’ll notice the batter turns thick and much easier to work with.

Keep the Thickness Even

When you spread the batter into that 12-inch circle, aim for an even 1/4-inch all the way across. Use a lightly oiled spatula so the batter doesn’t stick and drag.

Thin spots can get too dark and crisp while thick spots stay soft in the middle. Check the whole circle before it goes in the oven and smooth out any uneven areas.

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Quick Answers

Why do I have to flip the crust while baking?

Flipping the crust lets both sides firm up and get crisp, which stops the middle from staying soft or soggy once you add your toppings.

Gluten free batters hold more moisture, so cooking the bottom directly on the pan after the flip is what gives you that sturdy, pizza-like base.