03/23/2026
Cauli crusts fall apart. So do many cottage based crusts. When you add a “flour” you get a bomb and unbreakable crust. I use unflavored A2 protein powder for baking bread, wraps or anything savory. It’s unparalleled in nutrients. You have to balance things out so your baking isn’t dry because often protein powders can do that. So a trick is extra egg or cottage. Recipe below…
High Protein STURDY Pizza Crust
1/2 cup cottage cheese
1 egg
4 scoops viscera unflavored A2 protein powder
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1/4 cup shredded mozzarella cheese
(Below not counted as ingredients… optional)
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1/4 tsp baking powder
Dash of Salt and garlic powder
Blend the cottage, egg and protein powder. You’re gonna have to shake that thang and scrape the sides. Stir in the cheese, baking powder and seasoning. Pour onto a silpat and spread into a large dinner plate sized circle. Bake for 10 minutes at 400 degrees. Remove to top.
Spread on pizza sauce. Add fun toppings. Sprinkle with cheese or use fresh mozzarella. Bake until your cheese is melted (about 8 min). Cool a bit. Slice. Serve.
Macros in video are for the crust. But since there’s soooo much protein- a little Rao’s sauce and sprinkle of cheese or hit of parm and you’re good to go without adding many more calories. I added some olives- yum!