Protein Cottage Cheese Pizza Crust with Almond Flour | No Yeast!

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and provides a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino can be less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Start with 2/3 cup of cottage cheese in a food processor, blender, or chopper cup with an immersion blender.

Add 2 tsp of light olive oil to the cottage cheese and blend until smooth.

Transfer the blended mixture to a mixing bowl.

Add 1 cup of almond flour and 1/3 cup of gluten-free flour to the bowl.

Add 1 and 1/4 tsp of baking powder, 1 tsp of garlic powder, 1/2 tsp of onion powder, and 1/4 tsp of salt to the bowl.

Mix all the ingredients together until well blended, using a spatula.

Check the consistency of the dough; it should be sticky and fluffy, adjusting with more flour if too wet or a touch of milk if too dry.

Press the dough into a 10-inch round pizza pan or form it freehand on parchment paper, lightly spraying the pan with oil.

Oil your hands with light olive oil to handle the sticky dough and form it into a ball before pressing it out.

Build up the edges of the crust a little thicker for even browning.

Bake the crust in a preheated oven at 425°F for 10 to 12 minutes until golden brown.

Remove the crust from the oven and add pizza sauce, mozzarella cheese, and toppings like pepperoni.

Return the topped pizza to the oven for about 5 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens