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Protein-Packed Pizza Style Cottage Cheese Bake

A crustless, high-protein pizza bake made with a cottage cheese and egg base, loaded with mozzarella, Parmesan, and turkey pepperoni for a satisfying low-carb dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cottage cheese small curd preferred, drained if watery
  • 3 large eggs
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 pinch salt and black pepper
  • 1 cup shredded mozzarella cheese divided
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup mini turkey pepperoni slices or chopped regular pepperoni
  • 2 tbsp diced green bell peppers optional
  • 2 tbsp diced red onions optional
  • 1 tbsp sliced black olives optional

Equipment

  • 9x9-inch baking dish
  • large mixing bowl
  • whisk

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with non-stick spray or olive oil.
  2. In a large mixing bowl, whisk together the cottage cheese and eggs until the eggs are fully incorporated and the mixture is creamy. For a smoother texture, blend together in a blender for 30 seconds.
  3. Stir in the Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese until evenly combined.
  4. Fold in half the mozzarella, half the pepperoni, and any optional vegetables. Stir to distribute evenly.
  5. Pour the mixture into the prepared baking dish and spread into an even layer with a spatula.
  6. Scatter the remaining mozzarella and pepperoni evenly over the top.
  7. Bake uncovered for 30 to 35 minutes, until the center is fully set with no jiggle, edges are golden brown, and the cheese on top is bubbling. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Remove from oven and rest for 5 to 10 minutes before slicing into squares and serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheating: Best reheated in oven or toaster oven at 350°F for a few minutes to maintain crispy edges. Microwave at 60-70% power. Make-ahead: Assemble unbaked dish and refrigerate up to 24 hours; add 5 minutes to bake time. Moisture tip: Drain cottage cheese through a fine-mesh sieve for 5 minutes if it looks watery before mixing. Substitutions: Swap turkey pepperoni for cooked Italian sausage or shredded chicken. Blend base for a smoother, frittata-like texture.