The Last Keto Pizza Recipe You'll Ever Need

Ingredients

• 2 cups Whole Milk Cottage Cheese (full‑fat, drained if watery)
• 4 pieces Large Eggs (best quality, room temperature)
• 1 spray Olive Oil Spray (for greasing pan)
• 8 oz Low‑Moisture Mozzarella Cheese (shredded)
• 0.25 cup Parmesan Cheese (grated)
• 20 pieces Pepperoni Slices (regular sliced pepperoni)
• 0.5 cup Keto Pizza Sauce (store‑bought low‑carb or homemade)
• 1 sheet Parchment Paper (cut to fit 9‑inch pizza pan)
• 5 leaves Fresh Basil (torn for garnish, optional)
• 0.5 tsp Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven (First Bake)

   Set the oven to 350°F and let it preheat while you prepare the crust.

   Time: PT10M

   Temperature: 350°F

2. Prepare Parchment Paper

   Cut a sheet of parchment paper slightly larger than the 9‑inch pizza pan, fold it in quarters, place the center corner in the middle of the pan, then trim the excess with scissors.

   Time: PT5M

3. Blend Cottage Cheese and Eggs

   Place 2 cups of cottage cheese into the immersion blender’s container, add 4 eggs, and blend until the mixture is completely smooth with no lumps.

   Time: PT5M

4. Grease the Pan

   Lightly spray the parchment‑lined pizza pan with olive oil spray.

   Time: PT2M

5. Form the Crust

   Pour the blended batter onto the pan, then shake and spread it to form a thin, even circle. Use a spatula to smooth the edges and tighten the rim.

   Time: PT5M

6. Add Parmesan

   Sprinkle the grated Parmesan evenly over the top of the raw crust.

   Time: PT1M

7. First Bake – Set the Crust

   Place the pan in the preheated oven and bake for 20 minutes, or until the crust is set and lightly golden.

   Time: PT20M

   Temperature: 350°F

8. Cool and Remove Parchment

   Remove the pan, let the crust cool for 2 minutes, then flip the pan over and peel the parchment paper away.

   Time: PT3M

9. Preheat Oven (Second Bake)

   Increase the oven temperature to 400°F and allow it to come back up while you add toppings.

   Time: PT5M

   Temperature: 400°F

10. Spread Pizza Sauce

    Ladle about ½ cup of keto pizza sauce onto the crust and spread it in a thin, even layer, leaving a small border if desired.

    Time: PT2M

11. Add Mozzarella

    Evenly distribute 8 oz of shredded mozzarella over the sauce.

    Time: PT2M

12. Add Pepperoni

    Place the pepperoni slices over the cheese in a single layer.

    Time: PT1M

13. Optional Garnishes

    Sprinkle extra Parmesan, torn fresh basil leaves, and a pinch of red pepper flakes if desired.

    Time: PT1M

14. Final Bake – Melt & Brown

    Return the pizza to the oven and bake at 400°F for 10 minutes, or until the cheese is bubbling and the crust is golden brown.

    Time: PT10M

    Temperature: 400°F

15. Rest, Slice, and Serve

    Remove the pizza, let it rest for 2 minutes, then slice into 8 wedges and serve hot.

    Time: PT2M

Nutrition Facts

Calories

1370

Protein

12g per slice

Carbohydrates

4g per slice

Fat

12g per slice

Fiber

0g per slice

Ingredient Substitutions

• Instead of Whole Milk Cottage Cheese: Ricotta cheese, Greek yogurt (strained)
• Instead of Large Eggs: Flaxseed egg (1 tbsp flaxseed + 3 tbsp water), Chia egg
• Instead of Olive Oil Spray: Avocado oil spray, Butter brushed with pastry brush
• Instead of Low‑Moisture Mozzarella Cheese: Cheddar cheese, Provolone
• Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast
• Instead of Pepperoni Slices: Salami, Cooked sausage
• Instead of Keto Pizza Sauce: Tomato paste diluted with herbs, Alfredo sauce (keto version)
• Instead of Parchment Paper: Silicone baking mat
• Instead of Fresh Basil: Oregano, Spinach
• Instead of Red Pepper Flakes: Cayenne pepper

Equipment Needed

• Immersion Blender
• Blender Container
• 9‑Inch Pizza Pan
• Parchment Paper
• Olive Oil Spray Bottle
• Spatula
• Oven
• Measuring Cups
• Knife/Scissors

Critical Steps — Do Not Skip

• Blend cottage cheese and eggs until completely smooth.
• Bake the crust before adding any toppings to set its structure.
• Flip the crust to remove parchment paper without tearing.
• Final high‑heat bake to achieve bubbling cheese and a crisp crust.

Chef Tips from the Video

• Use full‑fat cottage cheese for the best texture; low‑fat versions can make the crust dry.
• Let the blended batter rest for 2‑3 minutes before spreading; it helps the mixture settle.
• If you prefer a crispier edge, brush the outer rim with a little extra olive oil before the first bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap individual slices in foil and freeze for up to 1 month; reheat directly in the oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crust batter ahead of time and refrigerate for up to 24 hours; bake when ready.
• Keto pizza sauce can be made in bulk and stored in the freezer for up to 2 months.
• Pre‑bake the crust, let it cool, then store wrapped in plastic; add toppings and finish bake later.

Frequently Asked Questions