Preheat and prep: Set the oven to 425°F (220°C). Line a large baking sheet or pizza pan with parchment paper. Lightly oil the parchment to prevent sticking.

Blend the base: Add cottage cheese and eggs to a blender or food processor. Blend until completely smooth and creamy, about 20–30 seconds. This step gives the crust a clean, even texture.

Mix in dry ingredients: In a bowl, combine almond flour, mozzarella, Parmesan, baking powder, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Stir to mix.

Combine: Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Add olive oil. Stir until a thick batter forms. It should be spreadable, not pourable.

Shape the crust: Transfer the batter to the prepared pan. Use an offset spatula or the back of a spoon to spread it into a circle or rectangle about 1/4 inch thick. Keep the edges slightly thicker for a sturdier rim.

Par-bake: Bake for 12–15 minutes until set, lightly golden, and the edges begin to crisp. If the center looks wet, give it another 2–3 minutes.

Flip for extra crispness (optional but recommended): Carefully grasp the parchment and crust, flip onto another sheet of lightly oiled parchment, then peel away the original paper. Return to the oven for 4–6 minutes more. This step helps drive off moisture and keeps the bottom crisp.

Top and finish: Add a thin layer of sauce, cheese, and toppings. Bake for 6–10 minutes, until the cheese melts and bubbles and the crust edges turn a deeper golden brown.

Rest and slice: Let the pizza rest 3–5 minutes before slicing. This helps the crust firm up and prevents sogginess.