If you love a cozy pizza night but want something lower in carbs and higher in protein, this cottage cheese pizza bowl is the perfect swap—creamy cottage cheese forms the base, with mozzarella, pizza sauce, and your favorite toppings baked until bubbly. I first made this when I wanted that pizza flavor without the crust, and after a few tweaks it became a weeknight staple I reliably turn to.
Why Make This Recipe
- Low-carb, high-protein comfort food that satisfies pizza cravings without the dough.
- Fast to prep and bakes in one dish—great for busy weeknights or solo dinners.
- Uses affordable pantry ingredients like cottage cheese, eggs, and canned tomatoes.
- Customizable: swap toppings for vegetarian or keto-friendly options. I love this recipe because it gives me pizza flavor and satiety without weighing me down after dinner.
- If you enjoy creative cottage cheese dishes, you might also like the best cottage cheese flatbread for another way to use the same ingredients.
Recipe Overview
Prep time: 10 minutes.
Cook time: 18–22 minutes at 375°F (190°C).
Total time: ~30 minutes including resting.
Servings: 2 generous bowls (or 3 small).
Difficulty: Easy — mostly mixing and a short bake.
Method: Mix cottage cheese with an egg and cheeses, layer with low-sugar pizza sauce and toppings, then bake in an ovenproof skillet or baking dish until set and golden.
My Experience Making This Recipe
I tested this bowl three times, varying cottage cheese fat levels and baking times to get the set right without drying it out. The biggest discovery was adding one egg and a little Parmesan to stabilize the curds so the bowl slices cleanly and reheats well.
How to Make Delicious & Easy Cottage Cheese Pizza Bowl (Low-Carb, High-Protein Comfort!)
Start by draining excess liquid from 1 1/2 cups (340 g) cottage cheese in a fine-mesh sieve for 10 minutes to avoid a watery bake. Stir the drained cottage cheese with 1 large beaten egg, 1/2 cup (50 g) shredded part-skim mozzarella, 2 tbsp grated Parmesan, 1/4 tsp salt, and 1/4 tsp dried oregano. Spread 1/2 cup (120 g) sugar-free pizza sauce over the mixture in a lightly oiled 8-inch ovenproof skillet or 9×9 baking dish, top with 6–8 turkey pepperoni slices (or roasted vegetables), and bake at 375°F (190°C) for 18–22 minutes until edges turn golden and center is just set. Let rest 5 minutes before serving so it firms up for cleaner portions.
Expert Tips for Success
- Drain the cottage cheese: Pour it into a fine-mesh sieve, press gently with a spoon, and let sit 8–10 minutes to remove whey; this prevents a soupy result.
- Use one egg as a binder: The egg coagulates in the oven and holds curds together without making the dish rubbery.
- Choose part-skim cheeses for balance: Full-fat yields richer flavor but can be heavier; part-skim mozzarella melts smoothly while Parmesan adds savory depth. If you like gratin-style browning, finish under the broiler for 1–2 minutes—watch closely.
- Equipment matters: An ovenproof nonstick skillet or ceramic 8×8 dish works best for even cooking and easy serving. For cauliflower add-ins, pulse riced cauliflower in a food processor and squeeze dry in a towel.
- For technique inspiration on combining cheeses and vegetables, note how a baked casserole benefits from the same principles used in recipes like the broccoli cheese casserole.
How to Serve Delicious & Easy Cottage Cheese Pizza Bowl (Low-Carb, High-Protein Comfort!)
- Serve with a crisp side salad (arugula with lemon vinaigrette) to cut richness and add freshness.
- For a low-carb plate, add roasted broccoli or asparagus; for a heartier meal, slice and enjoy with garlic bread.
- Garnish with fresh basil, red pepper flakes, and an extra drizzle of olive oil for presentation.
- Pair with a light dessert—this recipe leaves room for something sweet like a small portion of caramel apple cheesecake dip for an indulgent finish.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3 days; cool to room temperature before sealing to avoid sweating. To freeze, cut into single portions, wrap each in plastic wrap, then place in a freezer-safe container for up to 2 months. Reheat from refrigerated: bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave on medium for 60–90 seconds; if frozen, thaw overnight in the fridge before reheating for best texture.
Recipe Variations
- Keto/Lower-carb: Add 1 cup riced cauliflower (squeezed dry) into the cottage cheese mix and use full-fat cheeses.
- Vegetarian: Replace pepperoni with roasted mushrooms, olives, and bell peppers; add a pinch of smoked paprika for depth.
- Dairy-free: Use a silken tofu base blended with nutritional yeast and a binder like 1 tsp ground flaxseed + 3 tbsp water (let sit 5 minutes); top with dairy-free mozzarella alternative. This changes texture but preserves the pizza flavors.
- Mediterranean twist: Stir in 2 tbsp chopped sun-dried tomatoes and 1 tbsp chopped kalamata olives, finish with crumbled feta.
Also, if you want another comforting, baked flavor profile after dinner, check dessert ideas like these apple crisp cheesecakes.
Nutritional Highlights
- High in protein from cottage cheese and egg—good for satiety and muscle maintenance.
- Lower in carbohydrates than a traditional pizza because it replaces dough with cottage cheese and optional cauliflower.
- Allergens: Contains dairy and egg (can be adapted). One serving is moderate in sodium—consider low-sodium cottage cheese if watching salt.
Troubleshooting Common Issues
- If the bowl is watery after baking: You likely didn’t drain the cottage cheese enough; next time drain 10–15 minutes and pat curds dry.
- If it’s rubbery or dry: You overbaked or used too many eggs; aim for 18–22 minutes at 375°F and remove when center is just set.
- If toppings sink into the mixture: Partially pre-toast heavier toppings (like thick sausage) or place them on top after the mixture settles to help them stay visible and crisp.
Frequently Asked Questions
Q: Can I make this entirely stovetop without baking?
A: You can, but the texture will differ. Cook the seasoned mixture in a well-oiled nonstick skillet over medium-low for 8–10 minutes covered, then uncover and finish with a lid off to let excess moisture evaporate. It won’t brown like the oven version, but it’s quicker.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium or no-salt-added cottage cheese and canned tomatoes, then increase fresh herbs (basil, oregano) and add 1 tsp lemon zest for brightness. A small sprinkle of nutritional yeast adds umami without sodium.
Q: Can I prepare the base ahead of time?
A: Yes—mix the drained cottage cheese, egg, and cheeses up to 24 hours ahead and store in the fridge. Assemble and bake just before serving for best texture. Do not freeze the raw mixture before baking; freeze only fully baked portions.
Q: Will this work with ricotta instead of cottage cheese?
A: Yes, use whole-milk ricotta for a smoother, richer texture. Reduce added moisture by blending ricotta briefly or stirring in 1 tbsp of grated Parmesan to help it set; baking time stays similar.
Cottage Cheese Pizza Bowl
- Total Time: 30 minutes
- Yield: 2 generous bowls 1x
- Diet: Low-Carb, High-Protein
Description
A low-carb, high-protein pizza bowl featuring creamy cottage cheese and baked toppings, perfect for satisfying pizza cravings without the dough.
Ingredients
- 1 1/2 cups (340 g) cottage cheese, drained
- 1 large egg, beaten
- 1/2 cup (50 g) shredded part-skim mozzarella
- 2 tbsp grated Parmesan
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/2 cup (120 g) sugar-free pizza sauce
- 6–8 slices turkey pepperoni (or roasted vegetables)
Instructions
- Drain excess liquid from cottage cheese in a fine-mesh sieve for 10 minutes.
- Stir the drained cottage cheese with beaten egg, mozzarella, Parmesan, salt, and oregano.
- Spread pizza sauce over the mixture in a lightly oiled 8-inch ovenproof skillet or 9×9 baking dish.
- Top with pepperoni or vegetables, and bake at 375°F (190°C) for 18–22 minutes until golden and set.
- Let rest for 5 minutes before serving.
Notes
Drain the cottage cheese well to prevent a watery outcome. For added flavor, finish under the broiler for 1–2 minutes if desired.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg