Cottage Cheese Pizza Base with Almond Flour
Cottage cheese, cream cheese, and egg provide protein and calcium, while almond flour makes the base more filling without wheat dough. Xanthan gum helps it hold shape, so the crust works well with dry keto toppings and minimal sauce.
Mix cottage cheese 9% (130 g), cream cheese spread (50 g), and eggs (100 g) until as smooth as possible. Add almond flour (50 g), garlic powder (4 g), starch-free baking powder (2 g), xanthan gum (2 g), and sea salt (0 g), then stir well.
Let the dough stand for 5 minutes, so the almond flour and xanthan gum can hydrate. Preheat the oven to 180°C and line a baking tray with parchment.
Spread the dough with wet hands into a thin circle or rectangle. Bake the base for 15 minutes at 180°C, until it sets and the edges brown lightly. For a finished pizza, add dry keto toppings and avoid overloading the tender base with wet sauce.
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