Cauliflower Cottage Cheese Pizza Crust (Low Carb, High Protein)

Pizza night at my house used to mean ordering delivery and feeling sluggish by bedtime. Then I started playing around with a cauliflower cottage cheese pizza crust that turned our whole Friday routine upside down in the best way.

Jessica was skeptical. Like, arms-crossed, eyebrow-raised skeptical. She's 12 and has strong opinions about pizza, so when she took that first bite last month and asked for seconds, I nearly dropped my spatula.

This crust is lower in carbs, packed with protein, and holds its shape when you pick up a slice. That last part matters because no kid wants a floppy fork-and-knife pizza. Alex, who usually votes for takeout, said it reminded him of the crispy thin-crust style he grew up with in the Twin Cities.

If you love the classic version, you might also want to try my cottage cheese pizza crust since the texture is a little different but just as family-friendly.

Jump to:

• Why You Will Like This Recipe
• Ingredients for This Cauliflower Cottage Cheese Pizza Crust
• How to Make the Cauliflower Cottage Cheese Pizza Crust
• Storage and Reheating Tips
• Variations on This Cottage Cheese Pizza Crust
• FAQ About Cauliflower Cottage Cheese Pizza Crust
• Recipes You May Like
• Final Thoughts
• Cauliflower Cottage Cheese Pizza Crust

Why You Will Like This Recipe

• Just 4 simple ingredients you probably already have in the fridge
• Ready in about 35 minutes from start to finish
• Naturally gluten free and low carb, so it fits a lot of eating styles
• Sneaks in a serving of veggies without anyone noticing
• Holds up to toppings without turning into a sad puddle
• Kid-approved by my toughest taste tester

Ingredients for This Cauliflower Cottage Cheese Pizza Crust

Here's everything you need. Don't skip the cheesecloth step, I promise it's the difference between a great crust and a soggy mess.

• 1 medium cauliflower (about 500 g)
• 2 medium eggs (around 100 g total)
• 100 g cottage cheese (I use small curd, 4% for best flavor)
• ¼ teaspoon salt

A quick note on the cottage cheese: if yours looks extra watery, give it a gentle pat with a paper towel before adding it in. I learned that the hard way during my second batch when the dough just wouldn't hold together.

How to Make the Cauliflower Cottage Cheese Pizza Crust

The process has two parts. Get your cauliflower ready first, then mix up the dough. Breaking it up like this makes the whole thing feel less overwhelming on a busy Wednesday.

Step 1: Rice the Cauliflower

1. Heat up your steamer. Bring the water to a boil, then drop it to a simmer.
2. Pull the leaves off the cauliflower. The stem is fine to keep since it's all getting blended anyway.
3. Chop the head into chunks that fit in your blender.
4. Pulse the cauliflower into rice-sized bits. A smaller blender? Work in 3 to 5 batches.
5. Drop the cauliflower rice into the steamer basket.
6. Steam for 8 minutes, no longer. Mushy cauliflower makes mushy crust.
7. Take it off the heat and let it cool enough to handle.

Step 2: Squeeze Out the Water

This is the step that matters most. Seriously.

Dump the steamed cauliflower into the middle of a clean cheesecloth. Bundle it up tight and squeeze with everything you've got. You'll lose almost half the weight in liquid, and that's exactly what should happen.

I usually do this over the sink while watching Jessica do her math homework at the counter. She thinks it's gross. I think it's satisfying.

Step 3: Mix the Dough

1. Turn the oven to 180°C (350°F).
2. Toss the squeezed cauliflower, eggs, and cottage cheese into a big mixing bowl.
3. Sprinkle in the salt.
4. Stir everything together until it's well combined. No dry pockets.

Step 4: Shape and Bake

1. Line a baking tray with parchment paper.
2. Spoon the mixture onto the tray and press it into a round pizza shape, about 1 cm thick. Keep the edges slightly thicker so they don't burn.
3. Slide it into the oven and bake for 15 minutes.
4. Pull the crust out, add your toppings, and bake again until the cheese is bubbly.

Storage and Reheating Tips

Leftover crust keeps well for 3 days in the fridge if you wrap it in foil or store it in an airtight container.

For longer storage, freeze the par-baked crust (before adding toppings) for up to 2 months. I stack mine between sheets of parchment so they don't stick.

To reheat, pop it in a 180°C oven for about 5 minutes. The microwave works in a pinch but you'll lose some of the crispy edge, and honestly, the edge is half the fun.

Variations on This Cottage Cheese Pizza Crust

Want to change things up? Here are the tweaks my family has tested:

• Add 2 tablespoons of grated Parmesan to the dough for more flavor
• Mix in ½ teaspoon of Italian herbs or garlic powder
• Swap cottage cheese for ricotta (slightly different texture but works)
• Try adding a tablespoon of almond flour if your dough feels too wet
• Make mini crusts on the same tray for personal pizzas

Have you ever tried freezing pre-shaped rounds? It's a game-changer on school nights when you need dinner on the table fast.

The biggest mistake I see people make is skipping the squeeze. Don't. Wet cauliflower equals sad pizza.

FAQ About Cauliflower Cottage Cheese Pizza Crust

Recipes You May Like

• 2 Ingredient Cottage Cheese Pizza Crust for the nights when you want pizza in under 20 minutes
• Chicken Cottage Cheese Pizza Crust if you're after even more protein
• Gluten Free Cottage Cheese Pizza Crust for friends and family with gluten sensitivities

Final Thoughts

This cauliflower cottage cheese pizza crust has become a real staple in our rotation. It's simple, the ingredients are basic, and nobody at the dinner table complains about eating their vegetables.

Give it a shot this week. Pile it with whatever toppings your family loves, and don't forget to save this recipe to Pinterest so you can find it again on a busy Friday.

Let me know in the comments how yours turns out. I love hearing about your family's pizza nights.

Happy cooking,

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