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Preheat your oven to 350°F (177°C).
Add almond flour and cottage cheese to a large mixing bowl. Mix together until you have a dough.
Transfer the dough to a large sheet of parchment paper. Place another large sheet of parchment paper on top. Make sure to use a good quality parchment paper brand (we recommend Reynolds) because some inferior brands do not have a good nonstick coating. Roll the dough out until it is a circle, about 11 inches in diameter (the thickness should be about halfway between ¼ and ½ inch). Peel off the top layer of parchment paper.
Transfer the pizza crust (with the bottom layer of parchment paper still on) to a large baking sheet.
Bake in the preheated oven for about 15-20 minutes, or until the surface is lightly golden and crust is firm/dry enough to hold toppings.
Remove the crust from the oven to add your toppings. I added a thin layer of low sugar tomato sauce, shredded mozzarella cheese and pepperoni slices.
Bake pizza for another 5-10 minutes or until cheese is melted and crust edges are golden brown.