This high-protein cottage cheese pizza bowl delivers all the classic pizza flavors you crave without the crust. It’s gluten-free, low-carb, and loaded with protein, making it a satisfying and nutritious option for lunch, dinner, or meal prep. With melty cheese, rich marinara, and your favorite toppings, this comforting dish comes together quickly and keeps you full for hours.
Why You’ll Love This Recipe
Packed with protein (about 43g per serving) to keep you satisfied
Gluten-free and low in carbohydrates
Quick and easy to prepare in under 30 minutes
Perfect for meal prep and reheats beautifully
Customizable with your favorite pizza toppings
Family-friendly and incredibly comforting
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup full-fat cottage cheese
1/3 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce (no added sugar)
2 tablespoons grated Parmesan cheese
1/4 cup diced bell peppers
2 tablespoons sliced black olives
2 tablespoons sliced mushrooms
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh parsley (for garnish, optional)
Directions
Preheat your oven to 400°F (200°C).
Lightly grease a small oven-safe baking dish or ramekin.
Spread the cottage cheese evenly across the bottom of the dish.
Spoon the marinara sauce over the cottage cheese and gently spread it to cover.
Sprinkle oregano, basil, garlic powder, salt, and black pepper evenly on top.
Add the diced bell peppers, mushrooms, and black olives.
Top with shredded mozzarella and grated Parmesan cheese.
Bake for 15–20 minutes, or until the cheese is melted and bubbly with lightly golden edges.
Remove from the oven and let it cool for 3–5 minutes.
Garnish with fresh parsley and red pepper flakes if desired. Serve warm.
Spicy Version
Add sliced jalapeños and a pinch of chili flakes for extra heat.
Meat Lover’s Style
Add 1/4 cup cooked, diced grilled chicken or turkey sausage for even more protein.
Vegetarian Supreme
Include spinach, zucchini, red onions, and cherry tomatoes for a veggie-packed bowl.
Extra Cheesy
Mix 1 tablespoon of ricotta into the cottage cheese layer for added creaminess.
Dairy-Free Option
Use a dairy-free cottage-style alternative and plant-based shredded cheese.
Storage/Reheating
Storage
Allow the pizza bowl to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave for 1–2 minutes, stirring halfway through if needed. You can also reheat in the oven at 350°F (175°C) for about 8–10 minutes until warmed through.
Freezing is not recommended, as cottage cheese can change texture after thawing.
FAQs
Can I blend the cottage cheese for a smoother texture?
Yes, blending the cottage cheese before assembling will create a smoother, more uniform base.
Can I make this in the microwave instead of the oven?
Yes, microwave on high for 2–3 minutes until heated through and the cheese is melted.
Is this recipe keto-friendly?
It can fit into a keto plan if you use low-sugar marinara and monitor your carbohydrate intake.
Can I prepare this ahead of time?
Yes, assemble it ahead and refrigerate. Bake when ready to eat.
What can I use instead of cottage cheese?
You can substitute ricotta cheese or a thick Greek yogurt, though the protein content may vary.
How do I prevent excess liquid?
If your cottage cheese is very watery, drain it slightly before using.
Can I double the recipe?
Absolutely. Simply use a larger baking dish and adjust baking time by a few minutes if needed.
What type of marinara works best?
Choose a thick marinara sauce with no added sugar for the best texture and flavor.
Is it suitable for kids?
Yes, it’s mild, cheesy, and can be customized with kid-friendly toppings.
Can I add fresh herbs?
Yes, fresh basil or parsley added after baking enhances the flavor beautifully.
Conclusion
This high-protein cottage cheese pizza bowl is a simple yet satisfying way to enjoy all the flavors of pizza while staying on track with your nutrition goals. It’s hearty, comforting, and endlessly customizable, making it perfect for busy weeknights or meal prep. Once you try it, you may not even miss the crust.
A high-protein cottage cheese pizza bowl packed with classic pizza flavors without the crust. Gluten-free and low-carb, this quick and satisfying dish features marinara, melty mozzarella, Parmesan, and customizable toppings for a comforting meal.
Author:Sophia
Prep Time:5 minutes
Cook Time:15–20 minutes
Total Time:25 minutes
Yield:1 serving
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Gluten Free
Ingredients
1 cup full-fat cottage cheese
1/3 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce (no added sugar)
2 tablespoons grated Parmesan cheese
1/4 cup diced bell peppers
2 tablespoons sliced black olives
2 tablespoons sliced mushrooms
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
Salt to taste
Black pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C).
Lightly grease a small oven-safe baking dish or ramekin.
Spread cottage cheese evenly in the bottom of the dish.
Spoon marinara sauce over the cottage cheese and gently spread to cover.
Sprinkle oregano, basil, garlic powder, salt, and black pepper evenly over the sauce.
Add diced bell peppers, mushrooms, and sliced black olives.
Top with shredded mozzarella and grated Parmesan cheese.
Bake for 15–20 minutes, until cheese is melted, bubbly, and lightly golden on the edges.
Cool for 3–5 minutes before serving.
Garnish with chopped parsley and red pepper flakes if desired. Serve warm.
Notes
Blend cottage cheese first for a smoother texture if preferred.
Drain excess liquid from cottage cheese to prevent a watery base.
Microwave option: cook on high for 2–3 minutes until heated through.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in microwave for 1–2 minutes or oven at 350°F (175°C) for 8–10 minutes.
Freezing is not recommended due to texture changes.