High-Protein Cottage Cheese Pizza Bowl Recipe

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

How to Make High-Protein Cottage Cheese Pizza Bowl

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Preheat oven and prep dishes

Preheat your oven to 400°F.
Lightly grease four oven-safe bowls or small ramekins.
Place the bowls on a rimmed baking sheet for easy handling.
Blend the cottage cheese base

Add the cottage cheese, almond flour, salt, and black pepper to a blender.
Blend until the mixture is completely smooth and creamy.
Taste and adjust the salt and pepper if needed.
Mix in the veggies and seasoning

Transfer the blended cottage cheese mixture to a large mixing bowl.
Stir in the red bell pepper and Italian seasoning until evenly distributed.
Assemble the pizza bowls

Divide the cottage cheese mixture evenly among the prepared bowls.
Spoon about three tablespoons of marinara sauce over each bowl.
Sprinkle each bowl with an even layer of shredded mozzarella.
Top each portion with pepperoni slices and a sprinkle of Parmesan.
Use six pepperoni slices per bowl so every bite gets some topping.
Bake and serve

Bake the bowls for 18 to 20 minutes, until the cheese is melted and bubbling.
If you like browned spots, broil for 1 to 2 minutes, watching closely.
Let the bowls cool for 5 minutes before serving because they stay very hot.

Pepperoni -> turkey pepperoni: Use turkey pepperoni slices instead of regular pepperoni for a leaner option. You still get that classic pizza flavor, with less fat and slightly lighter texture.
Almond flour -> chickpea flour: Swap almond flour with chickpea flour to keep the bowl high in protein and gluten-free. Chickpea flour gives a faint nutty taste and a slightly thicker, more custard-like base.
Mozzarella -> part-skim mozzarella: Choose part-skim mozzarella if you want to reduce fat while keeping protein and stretch. It melts almost the same, with a cleaner, less greasy finish on top.

Get ultra-smooth cottage cheese: Blend the cottage cheese longer than you think, scraping the sides, for a truly sauce-like texture.
Use dry cottage cheese for less water: If your cottage cheese looks very wet, drain it in a fine-mesh strainer for 10 minutes first.
Layer in extra veggies: Add thinly sliced mushrooms, onions, or spinach under the cheese for more volume without losing the pizza feel.
Portion for meal prep: Bake the bowls in meal-prep containers that are oven-safe, then cool and refrigerate for grab-and-go lunches.
Finish with fresh toppings: Just before serving, add fresh basil, red pepper flakes, or arugula for color and a boost of brightness.

What if my pizza bowls release a lot of liquid?: This usually means the cottage cheese or marinara had extra water. Next time, drain the cottage cheese and choose a thicker, low-moisture sauce. After baking, you can also let the bowls stand longer so the base firms up.
Can I make this without a blender?: This recipe still works if you skip blending, but the texture stays more curdy. Stir the cottage cheese very well with a whisk to break up the curds a bit. For a smoother feel, choose small-curd cottage cheese if you can find it.
How do I reheat leftover pizza bowls?: Reheat in the microwave for 60 to 90 seconds, until hot in the center. For best texture, cover and warm in a 350°F oven for about 10 minutes. If the top looks dry, add a spoonful of extra marinara before reheating.
Can I make this vegetarian or gluten-free?: For a vegetarian version, use plant-based pepperoni or just load up extra veggies instead. The base is naturally gluten-free if your almond flour and marinara are certified gluten-free. Always double-check labels on pepperoni or cheese, since some brands sneak in gluten fillers.