Low-carb pizza
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
The crust is made from just cottage cheese and egg – they bind perfectly, creating a dense, flexible base without any flour. Spread the mixture thinly on parchment paper or a non-stick pan – it bakes in 15–20 minutes at 180–200°C (350–390°F). Brush with a mix of mayonnaise and tomato paste, add your favorite toppings (we've used sausages, pickles, olives, and tomatoes), then sprinkle generously with cheese. The result – a crispy edge and gooey melted cheese, just like authentic Italian pizza.
Preheat oven to 180–200°C (350–390°F)
Turn on the oven in advance so it reaches the right temperature before baking.
Make the dough
In a bowl, mix cottage cheese (200 g) and egg (55 g) until smooth. Add a pinch of salt and spices if desired.
Shape the base
Line a baking sheet with parchment paper or use a non-stick pan. Spoon the dough onto it and spread into a round or rectangle about 0.5–1 cm (0.2–0.4 inch) thick.
Spread the sauce
In a small bowl, mix mayonnaise (20 g) and tomato paste (6 g). Spread the mixture evenly over the dough.
Add the toppings
Slice sausages, pickles, tomatoes, and olives (or any toppings you like). Arrange them over the sauce.
Top with cheese and bake
Grate semi-hard cheese (30 g) and sprinkle generously over the pizza. Bake for 15–20 minutes until the cheese melts and edges are golden. Let it cool slightly before serving.
CHEF'S TIP
Choose dry cottage cheese
Use cottage cheese with low moisture (5–9% fat). If it's wet, squeeze out excess whey through cheesecloth – otherwise the crust may not bake properly.
Spread the base evenly
Spread the dough onto the baking sheet or pan with a spoon or spatula, ensuring even thickness – this guarantees even cooking.
Customize your toppings
Feel free to use any toppings: chicken, ham, mushrooms, peppers, onions. Avoid too many wet ingredients (slice fresh tomatoes thinly) to prevent a soggy crust.
Cheese for the perfect crust
Use cheese that melts well (mozzarella, cheddar, gouda). Distribute grated cheese evenly for a golden, crispy finish.
SUBSTITUTIONS
Add your taste
- Cottage cheese → ricotta or silken tofu For a lighter texture, replace cottage cheese with ricotta or silken tofu (for vegan version).
- Mayonnaise → sour cream + mustard For a lighter sauce, mix sour cream with mustard instead of mayo – it adds tang and reduces calories.
- Toppings of your choice Swap sausages for cooked chicken or shrimp, add mushrooms, bell peppers, or capers – experiment freely!
- No tomato paste If you don't have tomato paste, use sugar-free ketchup or crushed fresh tomatoes with herbs.
HOW TO STORE
How to Store Low-Carb Pizza
Cool the pizza on a wire rack, then transfer to an airtight container or wrap in foil. Refrigerate for up to 2 days. Reheat on a dry skillet or in the oven at 150°C (300°F) for 5–7 minutes to restore crispiness. Freezing is not recommended – the crust may become watery and lose texture upon thawing.
GOOD TO KNOW