The first time I made this pizza-style cottage cheese bake I expected something flimsy, but it came out golden, sturdy, and full of melty cheese goodness.
It’s a fast, protein-packed dinner that feels like pizza without the carbs or fuss.
If you want a weeknight recipe that’s forgiving, budget-friendly, and ready in about 40 minutes, this is it.
For a creamy cottage-cheese breakfast twist, I also love pairing leftovers with a quick smoothie idea I found that brightens the morning: avocado cottage cheese smoothie.
Why You’ll Love This Recipe
- High in protein and very filling, making it ideal for busy nights.
- No crust to fuss with — everything bakes in one dish.
- Kid-friendly flavor thanks to mozzarella and pepperoni.
- Flexible: easy to swap cheeses, add veggies, or make it vegetarian.
- Easy to scale up for meal prep or halve for two people.
The texture is rich and custardy from the cottage cheese and eggs, with pockets of stringy mozzarella and an umami hit from the turkey pepperoni. The top browns into a satisfyingly cheesy crust while the interior stays soft but sliceable. The seasoning keeps it familiar — Italian herbs and garlic — so every forkful reads like pizza in casserole form rather than an egg bake.
“Five stars — I doubled this for a family dinner and even the kids asked for seconds. Fast, filling, and perfect with a little marinara on the side.” — Sarah, reader
Key Ingredients
Cottage cheese (2 cups)
Cottage cheese is the backbone here — it brings moisture, tang, and a high-protein base that sets up like a custard when mixed with eggs. Choose a full-fat or 2% brand if you want richer flavor and creaminess; drier, low-fat cottage cheese can make the bake a little grainy unless you blend it smooth.
Eggs (3 large)
Eggs act as the binder and provide structure so the bake holds together after slicing. Use large eggs at room temperature for the most even setting; cold eggs can sometimes cause the batter to take longer to set in the oven.
Shredded mozzarella (1 cup)
Mozzarella melts beautifully and gives the top those classic pizza strings and browning. Freshly shredded block mozzarella melts more evenly and has better texture than pre-shredded blends that contain anti-caking agents.
Mini turkey pepperoni (1/2 cup)
Turkey pepperoni gives the pizza flavor with less grease and fewer calories than traditional pork pepperoni. If you prefer a vegetarian twist, replace with sautéed mushrooms or sun-dried tomatoes for a similar savory pop.
Full ingredient list:
- 2 cups cottage cheese
- 3 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup mini turkey pepperoni slices
- 1/4 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Pinch of salt and pepper
Step-by-Step Instructions
Step 1: Prep the oven and dish
Preheat your oven to 375°F (190°C).
Grease a 9×9-inch baking dish well with butter or nonstick spray so the bake releases cleanly.
Pro Tip: Run a little butter around the corners so the first slices lift out easily.
Step 2: Whisk cottage cheese and eggs
In a large bowl, whisk the cottage cheese and eggs until the mixture becomes smooth and the curds start to break down.
If you prefer an ultra-smooth custard, pulse the cottage cheese and eggs a few times in a food processor or blender.
Pro Tip: You’ll know it’s ready when the mixture is homogenous and slightly glossy — no large cottage cheese lumps visible.
Step 3: Add cheeses and seasonings
Stir in the shredded mozzarella, most of the mini turkey pepperoni (reserve a few slices for topping), grated parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper. Mix until evenly distributed.
Pro Tip: Mix gently so the mozzarella doesn’t clump; evenly-dispersed cheese means even melt and browning.
Step 4: Transfer to baking dish and top
Pour the combined mixture into the prepared baking dish and spread it level. Scatter the reserved pepperoni slices on top so they crisp in the oven and make a pretty finishing touch.
Pro Tip: Leave a tiny moat around the edge for the cheese to brown and form a crust that makes serving easier.
Step 5: Bake until set
Bake for 30–35 minutes, or until the center is set and the top is bubbly and golden brown. A knife inserted into the center should come out mostly clean with a slight custard sheen.
Pro Tip: If the top browns too quickly, loosely tent the dish with foil for the last 10 minutes.
Step 6: Rest and serve
Let the bake cool for a few minutes before slicing to make clean portions. Serve warm with a side of marinara sauce for dipping and a simple green salad.
Pro Tip: Cooling for 5–10 minutes firms the slices and concentrates the flavors.
Expert Tips for Success
- Temperature matters: Bring eggs to room temperature for a more even set. Cold eggs can increase baking time and cause uneven texture.
- Texture control: If your cottage cheese is very lumpy, pulse it briefly in a food processor to avoid a curdled mouthfeel. This makes the bake uniformly creamy without losing protein content.
- Cheese choices: Swap half the mozzarella for fontina or provolone for a nuttier, more complex melt. Avoid pre-shredded cheeses that contain cellulose; they don’t melt as smoothly.
- Pan selection: A ceramic 9×9-inch dish holds heat differently than metal. If using glass or ceramic, drop oven temp by 15°F and watch closely during the last 5–10 minutes to prevent over-browning.
- Don’t over-salt: Parmesan adds a salty punch; season sparingly at first and adjust after baking if needed. Over-salting is the top mistake with this recipe.
- Add-ins timing: If you want vegetables (spinach, diced peppers, or onions), sauté them first to remove excess moisture so they don’t make the bake watery.
- Make-ahead strategy: Mix everything the night before and keep covered in the fridge; pour into the dish and bake when ready. This tightens flavors and saves time on busy nights.
- For crispier pepperoni: Place the reserved pepperoni on top halfway through baking for maximum crisping rather than letting them sit raw on top the whole time.
- Serving suggestions: Offer warmed marinara, chili flakes, and grated parmesan at the table for customization. For a lighter side, try a citrusy arugula salad to cut the richness.
- If the center is still jiggly after baking 35 minutes, tent with foil and give it an extra 5–7 minutes — underbaked custard will tighten as it cools but should not be liquid.
Storage & Freezing
Fridge storage: Cool the bake completely before covering it tightly with plastic wrap or transferring to an airtight container. Stored this way, it will keep 3–4 days in the refrigerator. Reheat individual slices in a skillet over low heat or in the oven at 325°F until warmed through to preserve texture.
Freezer storage: For longer storage, freeze individual slices on a baking sheet until solid, then transfer to a freezer-safe bag or container. Use within 2 months for best quality. Thaw overnight in the fridge before reheating.
Reheating tips: Reheat slices from thawed or refrigerated in a 350°F oven on a wire rack set over a baking sheet to allow air circulation and re-crisp the edges. Microwave reheating is fine for speed but will soften the crust; add 1–2 minutes under a broiler at the end if you want the top bubbly.
Variations & Substitutions
- Vegetarian version: Swap pepperoni for caramelized onions, roasted red peppers, and olives. Add a teaspoon of tomato paste for a tomato-forward flavor. For a protein lift, toss in cooked lentils. For more cottage cheese vegetarian ideas, check this cottage cheese and avocado toast.
- Low-FODMAP / garlic-free: Replace garlic powder with a pinch of asafoetida when tolerated and use a firm, aged parmesan in moderation; reduce onion/garlic content elsewhere.
- Gluten-free crust alternative: This recipe is naturally crustless and gluten-free already — add a tablespoon of almond flour for a slightly firmer texture if desired.
- Spice it up: Mix a tablespoon of pizza sauce into the batter and top with chopped jalapeños for a saucier, spicier bite. Pair with a simple dessert like these quick brownie bites to finish the meal: 3-ingredient no-bake brownie bites.
Frequently Asked Questions
Q: Can I use ricotta instead of cottage cheese?
A: Yes. Ricotta will make a silkier, less tangy bake. Use whole-milk ricotta for best texture and dismiss extra liquid by stirring gently to avoid a runny center. Ricotta lacks the curd protein texture of cottage cheese, so the result is creamier rather than grainy.
Q: Is this dish high in protein?
A: Absolutely — cottage cheese plus eggs and mozzarella deliver a strong protein profile per serving. If you’re tracking macros, use a higher-protein cottage cheese and lean turkey pepperoni to increase protein while keeping fat moderate.
Q: Can I prep this ahead for meal prep?
A: Yes. Mix ingredients the night before and keep in the fridge, or fully bake, cool, and refrigerate; reheat portions through the week. The flavors often improve after a day as the herbs and cheese meld.
Q: How do I know when it’s done?
A: The center should be set with a slight jiggle and the top golden and bubbly. A thin knife inserted should come out mostly clean. If the knife is very wet, bake an extra 5–7 minutes.
Q: Can I add vegetables like spinach or zucchini?
A: Yes, but sauté or squeeze out excess moisture first. Vegetables with high water content will make the bake watery unless pre-cooked and drained.
Final Thoughts
This pizza-style cottage cheese bake is a fast, adaptable weeknight winner that gives you pizza flavor with a protein-packed, crustless base.
If you make it, please leave a star rating in the recipe card below or pin it to Pinterest for later.
For another high-protein cottage cheese pizza-inspired idea, see High Protein Cottage Cheese Pizza Bowls (27g!) – Clean & Delicious.
If you want a different take on cottage cheese bowls, try the Cottage Cheese Pizza Bowl Recipe – The Protein Chef.
Pizza-Style Cottage Cheese Bake
Ingredients
Main Ingredients
- 2 cups cottage cheese Full-fat or 2% for richer flavor.
- 3 large eggs At room temperature for even setting.
- 1 cup shredded mozzarella cheese Freshly shredded for better melting.
- 1/2 cup mini turkey pepperoni slices Can replace with sautéed mushrooms for a vegetarian option.
- 1/4 cup grated parmesan cheese Adds salty flavor.
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- pinch salt and pepper Season to taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk together the cottage cheese and eggs until smooth.
- Stir in mozzarella, most of the pepperoni, parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper.
- Pour the mixture into the prepared baking dish and top with reserved pepperoni.
Baking
- Bake for 30–35 minutes until the center is set and the top is golden brown.
- Let cool for a few minutes before slicing. Serve warm with marinara sauce.
