Flourless Cauliflower Egg Cottage Cheese Pizza Crust Recipe

Introduction

Pizza night just got a healthy upgrade with this flourless cauliflower egg cottage cheese pizza crust. Crisp, protein-packed, and low-carb, it’s a delicious way to enjoy pizza without the usual dough guilt. Plus, it sneaks in veggies so the whole family can feel good about what they’re eating.

Ingredients

• 1.25 lb cauliflower (shredded and squeezed dry to ensure a crispy crust)
• 2 eggs
• 4 oz cottage cheese (preferably thick, like Good Culture)
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

1. Step 1: Cut the cauliflower into small florets and pulse in a food processor until it resembles rice grains. Steam the riced cauliflower for 8 minutes until just tender. Spread it on a clean kitchen towel, let cool slightly, then squeeze out as much moisture as possible for a crisp crust.
2. Step 2: In a bowl, combine the squeezed cauliflower with eggs, cottage cheese, salt, and garlic powder. Mix well until the batter holds together when pressed.
3. Step 3: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Shape the cauliflower mixture into an even circle about 1 cm thick on the sheet. Bake for 15 minutes until the edges are golden and the crust is firm to the touch.

Tips & Variations

• Use fresh cauliflower for best texture; if using frozen, thaw fully and squeeze out extra moisture.
• Substitute ricotta or shredded mozzarella for cottage cheese if needed, noting texture changes.
• Add herbs like Italian seasoning or black pepper to the crust mix for extra flavor.
• Flip the crust halfway through baking for even crispiness before adding toppings.
• If egg-free, replace eggs with a flaxseed “egg” (2 tbsp ground flaxseed + 5 tbsp water, rested 5 minutes).

Storage

Let the crust cool completely, then wrap tightly or store in an airtight container in the fridge for up to 3 days. For longer storage, freeze the baked crust without toppings for up to 2 months. Thaw overnight in the fridge before using, then add toppings and bake as usual. Crisp the crust in a skillet briefly if needed before adding toppings when using refrigerated crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works if fully thawed and squeezed well to remove moisture. This step is key to preventing a soggy crust.

Will the crust hold up with lots of toppings?

Yes! The combination of eggs and cottage cheese makes the crust sturdy enough to support generous toppings without falling apart.

Flourless Cauliflower Egg Cottage Cheese Pizza Crust Recipe

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★★★★★

4.8 from 95 reviews

• Author: Harper
• Total Time: 45-60 minutes
• Yield: 4 slices 1x
• Diet: Low Carb

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Description

This Flourless Cauliflower Egg Cottage Cheese Pizza Crust is a low-carb, protein-packed alternative to traditional pizza dough. Made with riced cauliflower, eggs, and cottage cheese, this crust is crispy, sturdy, and perfect for anyone looking to enjoy pizza with fewer carbs and more veggies. With simple ingredients and a quick bake time, it’s an excellent choice for a healthy weeknight meal.

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Ingredients

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Crust Ingredients

• 1.25 lb cauliflower (shredded and squeezed dry to ensure a crispy crust)
• 2 eggs
• 4 oz cottage cheese (preferably thick like Good Culture)
• 1/2 tsp salt
• 1/2 tsp garlic powder

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Instructions

1. Prepare the Cauliflower: Cut the cauliflower into small florets and pulse in a food processor until the texture resembles rice grains. This step helps ensure even cooking and a crispy crust.
2. Steam the Cauliflower: Bring water to a boil in a steamer pot and steam the riced cauliflower for 8 minutes until just tender. Avoid overcooking to maintain texture.
3. Drain the Cauliflower: Spread the steamed cauliflower on a clean kitchen towel and let it cool for a few minutes to handle safely. Then gather the towel corners and squeeze firmly to remove as much moisture as possible. This is crucial for preventing a soggy crust.
4. Mix the Crust Base: In a mixing bowl, combine the squeezed cauliflower with eggs, cottage cheese, salt, and garlic powder. Mix thoroughly until evenly distributed and the mixture holds together when pressed.
5. Shape the Crust: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Transfer the cauliflower mixture onto the sheet and shape it into an even circle about 1 cm thick, using your hands or the back of a measuring cup to ensure uniform thickness.
6. Bake the Crust: Bake the crust for 15 minutes until the edges turn golden brown and the crust is set and slightly firm to the touch. For extra crispiness, you can flip the crust halfway through baking.

Notes

• Use fresh cauliflower for best texture; frozen cauliflower is acceptable but must be fully thawed and thoroughly squeezed.
• Ensure that the cauliflower is completely cooled before squeezing out moisture to avoid burns and better water extraction.
• Using a thicker cottage cheese yields a sturdier, more cohesive crust.
• Adjust seasoning by adding herbs like Italian herbs, black pepper, or additional garlic powder for extra flavor.
• For a crispier crust, flip halfway through baking and bake a few more minutes on the second side.
• Store cooled crust wrapped tightly in plastic wrap or airtight container in the fridge for up to 3 days.
• Freeze baked crust without toppings for up to 2 months; thaw in fridge overnight before using.

• Prep Time: 30-40 minutes
• Cook Time: 15-20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: cauliflower pizza crust, low carb pizza, gluten free pizza crust, cauliflower crust, keto pizza, protein packed pizza crust, flourless pizza crust