Go Back
Pizza style cottage cheese bake mixture in baking dish before cooking with pepperoni on top

Pizza Style Cottage Cheese Bake

A high-protein, low-carb pizza-inspired cottage cheese bake with pepperoni, mozzarella, and Italian flavors
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cottage cheese full-fat preferred, room temperature
  • 3 large eggs room temperature
  • 1 cup shredded mozzarella cheese low-moisture part-skim preferred
  • 1/2 cup mini turkey pepperoni slices divided for topping
  • 1/4 cup grated parmesan cheese freshly grated preferred
  • 1 tsp Italian seasoning dried herbs
  • 1/2 tsp garlic powder
  • 1 pinch salt and pepper to taste, adjust based on cottage cheese saltiness

Equipment

  • 9x9-inch baking dish
  • Large mixing bowl
  • Whisk or blender
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C) and generously grease a 9x9-inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk the cottage cheese and eggs together until completely smooth. For best results, use room temperature ingredients. If mixture remains lumpy, pulse briefly in a blender.
  3. Stir in the mozzarella cheese, most of the mini turkey pepperoni (reserve 2 tablespoons for topping), parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until evenly distributed.
  4. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Arrange the remaining pepperoni slices on top for visual appeal.
  5. Bake for 30-35 minutes, or until the center is completely set (no jiggling when gently shaken), the top is golden brown and bubbly, and a knife inserted in center comes out mostly clean.
  6. Let cool for exactly 5 minutes before slicing - this cooling time is crucial for clean cuts. Serve with marinara sauce for dipping if desired.

Notes

Room temperature ingredients blend smoother. The 5-minute cooling time prevents crumbling when slicing. Can substitute ricotta for cottage cheese for creamier texture. Stores well in refrigerator for 4 days and freezes for up to 3 months.