Keto Cottage Cheese Protein Pizza Crust
This keto pizza crust is packed with protein and bakes up golden and sturdy. It holds all your favorite toppings with ease.
Ingredients
- 1 cup Full-Fat Small-Curd Cottage Cheese
- 1 Large Egg
- 1 1/4 cups Fine Almond Flour
- 3/4 cup Finely Grated Parmesan Cheese
- 1 1/2 tbsp Whole Psyllium Husk
- 1 tsp Baking Powder
- 1/2 tsp Italian Seasoning
- 1/2 tsp Fine Sea Salt
- 1 tbsp Olive Oil
Equipment
- blender
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and lightly brush the parchment with half of the olive oil.
- Blend the cottage cheese and egg until smooth. In a separate bowl, combine the almond flour, Parmesan cheese, psyllium husk, baking powder, Italian seasoning, and salt.
- Stir the cottage cheese mixture into the dry ingredients. Let the soft dough stand for 8 minutes so the psyllium can create a firm, flexible texture.
- Place the dough on the prepared sheet and cover it with a second piece of parchment. Press it into an 11-inch circle about 1/4-inch thick, then remove the top parchment and brush with the remaining olive oil.
- Bake for 17 to 20 minutes, until deeply golden around the edges. Turn the crust over, remove the parchment, and bake for another 5 minutes.
- Let the crust rest for 3 minutes before topping. Return the topped crust to the oven just until the toppings are hot and the edges are crisp.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 7gProtein: 18gFat: 24g