Crispy zucchini cottage cheese pizza crust that’s low carb, keto-friendly, and packed with protein.

Scale

1 pound zucchini (about 2 medium), trimmed

1 teaspoon kosher salt, divided

1 cup cottage cheese

1 large egg

1 teaspoon Italian seasoning

Freshly-ground black pepper

4 ounces low-moisture mozzarella cheese, grated (1 cup), divided

1/3 cup pizza or marinara sauce

Fresh basil and red pepper flakes, for serving

Cook Mode Prevent your screen from going dark

1. Heat oven to 450°F. Line baking sheet with parchment and spray.

2. Grate zucchini, toss with 1/2 teaspoon salt, let sit 10-15 minutes.

3. Press cottage cheese between paper towels to remove moisture.

4. Mix cottage cheese, egg, seasoning, remaining salt, pepper, and 1/4 cup mozzarella.

5. Squeeze zucchini dry and mix into bowl.

6. Shape into thin circle on baking sheet.

7. Bake 20-25 minutes until golden underneath.

8. Flip crust using second baking sheet and bake 5 minutes more.

9. Spread sauce, top with remaining cheese.

10. Broil 2 minutes until bubbly. Garnish and serve.

Remove as much moisture as possible from zucchini.

Bake thoroughly before adding sauce.

Reheat in oven for best texture.