The first time I made this cottage cheese pizza bowl, I was skeptical about blending the cottage cheese into a “crust.”
It turned out to be a creamy, savory surprise that bakes up like a personal pizza without the carb load.
If you want a fast, high-protein dinner that feels indulgent but eats clean, this is one of my go-to weeknight wins.
If you like bowl-style dinners, you might also enjoy my take on an egg roll in a bowl for another speedy protein-packed meal: egg roll in a bowl recipe.
Why You’ll Love This Recipe
- High protein without heavy prep.
- Ready in under 15 minutes from start to finish.
- Naturally low-carb when you use almond flour and light cheese.
- Customizable with whatever veggies or toppings you have on hand.
- Kid-friendly flavors that still feel novel and adult.
The texture is creamy and slightly custardy in the center with a soft baked edge where the cheese and pepperoni crisp. The pizza sauce gives bright tomato sweetness, the oregano adds that classic Italian warmth, and the blended cottage cheese creates a rich, satisfying protein base that holds the toppings like a mini personal pizza bowl.
"Five stars — I made this on a busy weeknight and my whole family loved how it felt like pizza but was ready in 10 minutes. Will make again!" — Reader review
Key Ingredients
Cottage cheese (1 cup, blended until smooth) — Cottage cheese is the backbone here. Blending removes curds and turns it into a silky, neutral-tasting base that bakes into a custard-like layer. Use small curd or a standard brand like Daisy or Breakstone for consistent results; full-fat cottage gives the richest texture while low-fat keeps calories down.
Pizza sauce (1/4 cup) — The sauce provides acidity and that unmistakable pizza flavor. Choose a simple marinara with no added sugars for a cleaner taste. Rao’s or a no-sugar-added store brand work well, but homemade marinara is great if you have it on hand.
Almond flour or gluten-free flour (1 tablespoon) — This small amount is the stabilizer. It helps absorb some moisture from the blended cottage cheese so you get structure without a chewy crust. Use superfine almond flour if you want the smoothest crumb; a gluten-free measure like Bob’s Red Mill 1-to-1 works if you’re avoiding nuts.
Light mozzarella cheese (1/4 cup) — Light mozzarella melts and browns to give you that pizza pull without overpowering the bowl. Fresh shredded part-skim mozzerella gives a stretchy finish while being lower in fat.
Full ingredient list:
- 1 cup of cottage cheese (blended until smooth)
- 1/4 cup pizza sauce or marinara sauce
- 1 tablespoon gluten-free flour or almond flour
- 1/4 cup chopped peppers (any color)
- 1/8 cup sliced red onions
- 1/8 cup chopped black olives
- 1 teaspoon oregano (or Italian seasoning)
- 1/4 cup light mozzarella cheese
- 4-5 turkey pepperoni slices
- Salt & black pepper to taste
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 400°F.
Choose an oven-safe bowl roughly 12–16 ounces in size; ceramic or glass works best for even heating.
Lightly spray the bowl with cooking spray or rub with a teaspoon of olive oil to prevent sticking.
Pro Tip: If you like a crispier edge, use a shallow ramekin so more surface area can brown.
Step 2: Blend the cottage cheese
Place 1 cup of cottage cheese in a blender or food processor and pulse until completely smooth.
This step turns the curds into a silky base that will bake to a custardy texture rather than grainy lumps.
Pro Tip: A high-speed blender yields the creamiest result in under 30 seconds. Scrape down the sides once so everything is uniform.
Step 3: Combine the filling
In your oven-safe bowl, combine the blended cottage cheese, 1/4 cup pizza sauce, 1 tablespoon gluten-free or almond flour, 1/4 cup chopped peppers, 1/8 cup sliced red onions, 1/8 cup chopped black olives, 1 teaspoon oregano, and salt and black pepper to taste.
Stir until everything is evenly distributed and the mixture looks glossy and thick.
Pro Tip: Use a spoon to create a slight shallow well in the center so cheese and pepperoni sit attractively on top.
Step 4: Add cheese and pepperoni
Sprinkle 1/4 cup light mozzarella evenly over the top of the cottage cheese mixture.
Arrange 4–5 turkey pepperoni slices on the cheese so they crisp up and release a little flavor into the surface.
Pro Tip: For extra browning, place the bowl on a small baking sheet so it’s easy to slide into the oven and catch any drips.
Step 5: Bake until bubbly
Bake at 400°F for about 5–7 minutes, or until the mozzarella is melted, bubbly, and the pepperoni edges have puckered and crisped.
Keep a close eye during the last two minutes — the cheese can go from browned to burnt quickly.
Visual cue: You’ll know it’s ready when the cheese is glossy with small brown bubbles and there’s a light crust forming at the edges.
Step 6: Garnish and serve
Remove from oven and let it rest for 1–2 minutes to set.
Garnish with fresh basil or parsley and a light dusting of parmesan cheese before serving.
Pro Tip: A squeeze of lemon or a few red pepper flakes on top brightens the flavors just before you eat.
Expert Tips for Success
- Use a consistent blender technique: Blend the cottage cheese until absolutely smooth. Any remaining curds will separate during baking and change the texture. A pulse-then-blend routine with scraping is ideal.
- Choose the right bowl size: A shallower dish yields more surface browning; a deeper bowl produces a softer, pudding-like center. Match choice to your texture preference.
- Don’t over-salt: Many cottage cheeses and pizza sauces contain sodium. Taste the blended mix before adding more salt, and remember the pepperoni adds saltiness too.
- Keep an eye on oven time: Because this is a fast bake at 400°F, the difference between perfectly melted and overcooked is small. Start checking at five minutes.
- Swap pepperoni for other proteins: Turkey pepperoni crisps nicely, but thin salami, pre-cooked chicken sausage, or even leftover shredded chicken work. For inspiration on other protein-forward bowls, see my high-protein cheeseburger bowls for a different flavor profile: high-protein cheeseburger bowls.
- Use almond flour for low-carb: If you’re avoiding gluten, almond flour stabilizes the mixture without changing flavor. Measure carefully — a tablespoon is enough.
- Equipment note: A small oven-safe skillet gives slightly better caramelization on the edges compared to a deep bowl because of greater surface area.
- Troubleshooting watery mixture: If your cottage cheese releases water after blending, drain briefly on a fine sieve or add an extra 1/2 teaspoon of almond flour to bind moisture.
- Add fresh herbs after baking: Basil or parsley loses its freshness in the oven. Scatter them on top post-bake for peak flavor.
- Batch prep: Make several blended cottage cheese bases and refrigerate for up to two days; add toppings and bake when ready.
Also consider textural pairings. If you want more crunch, top with toasted pine nuts or a sprinkle of crispy fried shallots after baking. For creamier mouthfeel, stir a tablespoon of ricotta into the blended cottage cheese before assembling.
Storage & Freezing
Fridge storage: Cool the baked pizza bowl to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.
Reheat on medium heat in a preheated 350°F oven for 6–8 minutes, or microwave covered for 45–60 seconds, stirring once to avoid hot spots.
Freezer storage: This recipe freezes best unbaked. Assemble the blended cottage cheese base and toppings in a freezer-safe ramekin, cover tightly with plastic wrap and foil, and freeze for up to 2 months.
To reheat from frozen, bake at 375°F for 20–30 minutes, or until fully heated and cheese is bubbling. You may need an extra 5–10 minutes if frozen solid.
Thawing: For best texture, thaw overnight in the fridge before baking. Reheat from thawed at 400°F for 8–10 minutes to crisp edges.
Leftovers tip: If the top loses its crisp after refrigeration, place under a broiler for 30–60 seconds to revive the pepperoni edges. Be sure to watch it closely.
For other make-ahead protein bowls that reheat beautifully, try my guide to healthy chicken breast recipes for more weekly meal ideas: healthy chicken breast recipes.
Variations & Substitutions
- Vegetarian: Omit pepperoni and add roasted mushrooms, artichoke hearts, or extra olives. A pinch of smoked paprika adds a meaty umami note.
- Breakfast pizza bowl: Top with a cracked egg before baking and bake until the white sets but yolk is runny for a savory breakfast twist.
- Spicy: Add sliced jalapeños and a pinch of red pepper flakes to the filling; use pepper jack instead of mozzarella for a melty spice kick.
- Keto-friendly: Use almond flour and full-fat cottage cheese; skip any sugary sauces and use a low-carb tomato paste-based sauce.
- Mediterranean: Swap pepperoni for crumbled feta and add sun-dried tomatoes and oregano for a brighter, tangy profile.
- Meat-forward: Add crumbled cooked Italian sausage or ground turkey browned with garlic, then mix into the cottage cheese base. For ideas on other protein-packed comfort meals, see my creamy beef pasta recipe for texture inspiration: creamy beef pasta.
Frequently Asked Questions
Q: Can I use ricotta instead of cottage cheese?
A: Yes, ricotta will work and gives an even creamier, slightly sweeter base. It’s milder in flavor, so you may want a touch more seasoning or oregano. Ricotta can be blended similarly for ultra-smooth texture.
Q: Is this recipe suitable for someone on a low-carb diet?
A: Absolutely. Using almond flour, light mozzarella, and turkey pepperoni keeps carbs low while providing substantial protein. Removing peas or any starch-based toppings keeps it keto-friendly.
Q: How do I make this dairy-free?
A: Dairy-free conversion is trickier because cottage cheese provides structure and protein. Try a blended silken tofu base with nutritional yeast for cheesiness and a tablespoon of tapioca starch to help bind. Expect a softer texture and adjust seasoning.
Q: Can I double the recipe for two servings?
A: Yes, you can double all ingredients and bake in two small oven-safe bowls or one larger shallow dish. If using one larger dish, watch baking time — it may need a few more minutes to become bubbly in the center.
Q: Can I add raw vegetables like spinach or zucchini?
A: You can, but pat them dry or lightly sauté first to reduce extra moisture. Raw zucchini releases water while baking and can make the bowl runny if not prepped.
For another protein-packed weeknight favorite with big flavor and easy meal prep, try the honey garlic butter chicken with mac and cheese for an indulgent option: honey garlic butter chicken.
Final Thoughts
This cottage cheese pizza bowl hits the sweet spot between comfort and nutrition. It’s quick, protein-rich, and easy to customize for whatever you have in the fridge.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it. For a similar viral take and extra inspiration, check out this tested version from Clean & Delicious: High Protein Cottage Cheese Pizza Bowls (27g!) – Clean & Delicious and this popular riff that inspired many home cooks: Cottage Cheese Pizza Bowl (Viral Recipe) – Eating Bird Food.
Cottage Cheese Pizza Bowl
Ingredients
Base Ingredients
- 1 cup cottage cheese, blended until smooth Use small curd or a standard brand like Daisy or Breakstone for consistent results.
- 1/4 cup pizza sauce or marinara sauce Choose a simple marinara with no added sugars for a cleaner taste.
- 1 tablespoon gluten-free flour or almond flour Helps absorb moisture from the cottage cheese.
Vegetable Toppings
- 1/4 cup chopped peppers (any color)
- 1/8 cup sliced red onions
- 1/8 cup chopped black olives
- 1 teaspoon oregano Or Italian seasoning.
Cheese and Protein
- 1/4 cup light mozzarella cheese Fresh shredded part-skim mozzarella gives a stretchy finish.
- 4-5 slices turkey pepperoni Crisps nicely during baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly spray an oven-safe bowl with cooking spray or rub with olive oil.
- Blend 1 cup of cottage cheese in a blender or food processor until completely smooth.
Mixing
- In your oven-safe bowl, combine the blended cottage cheese, pizza sauce, gluten-free or almond flour, chopped peppers, sliced red onions, black olives, oregano, and salt and black pepper. Stir well.
Topping
- Sprinkle light mozzarella evenly over the mixture and arrange turkey pepperoni slices on top.
Baking
- Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
Serving
- Remove from the oven, let it rest for 1-2 minutes, and garnish with fresh herbs and a light dusting of parmesan cheese before serving.
