Cottage Cheese Pizza Bowl (Print Page)

Creamy cottage cheese baked with pizza sauce, melted mozzarella, and classic toppings for a low-carb meal.

# What You Need:

→ Dairy

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1/2 cup shredded mozzarella cheese
03 - 2 tablespoons grated Parmesan cheese

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/4 bell pepper, diced
07 - 1/4 cup sliced black olives

→ Sauce & Seasonings

08 - 1/3 cup pizza sauce or marinara
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - Pinch of crushed red pepper flakes, optional
12 - Salt and pepper, to taste

→ Optional Toppings

13 - 6-8 slices turkey pepperoni or vegetarian pepperoni
14 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat oven to 400°F. Position the rack in the center.
02 - Divide the cottage cheese equally between two small oven-safe bowls, spreading it into an even layer at the bottom of each.
03 - Spoon pizza sauce evenly over the cottage cheese layer in each bowl, spreading to cover the surface.
04 - Top with halved cherry tomatoes, thinly sliced red onion, diced bell pepper, and sliced black olives, distributing evenly across both bowls.
05 - Sprinkle shredded mozzarella and grated Parmesan over the vegetables in each bowl.
06 - Layer turkey or vegetarian pepperoni slices on top, if using.
07 - Season each bowl with dried oregano, dried basil, crushed red pepper flakes, salt, and pepper to taste.
08 - Place the bowls on a baking sheet and bake for 12-15 minutes, until the cheese is bubbly and lightly golden on top.
09 - Carefully remove from the oven. Garnish with fresh basil leaves if desired and serve immediately while hot.

# Expert Tips:

01 -
  • It scratches the pizza itch in twenty five minutes flat with zero dough proofing or stretching required.
  • The cottage cheese melts into the sauce and creates this impossibly creamy, tangy base that tastes nothing like a diet hack.
02 -
  • Those oven safe bowls get dangerously hot, so always set them on a baking sheet before they go in and use thick oven mitts to remove them.
  • Low fat cottage cheese works fine but releases more liquid during baking, so you may notice a little pooling around the edges that full fat avoids.
03 -
  • Let the bowls rest for three to four minutes after taking them out of the oven because the layered cheeses need that time to set and the flavors settle into each other.
  • Dab the cottage cheese with a paper towel before layering if it seems excessively watery, since excess moisture is the biggest threat to achieving that satisfying, cohesive bite.

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