Cottage cheese pizza bowls are a quick and easy, low carb pizza fix! These pizza bowls are air fryer, oven or microwave-friendly. They’re packed with protein and cheesy goodness and are customizable to fit your dietary needs. Enjoy them with a spoon, or scoop it up with crackers, pita chips or baguette. With 20 grams of protein per serving and ready in just 5 minutes, you can’t go wrong! {Gluten-Free}
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Pizza Cottage Cheese Bowl
Have you ever tried heating cottage cheese? The cheese curds in the cottage soften and melt into this creamy, ooey-gooey puddle of flavor, and when seasoned with dried herbs and parmesan cheese, tastes almost like you’re dipping your spoon into the ricotta layer in your favorite lasagna.
In fact, I often use cottage cheese in lasagna for this reason. It’s absolutely delicious, so stinking simple, and will satisfy literally all of your pizza cravings!
If you’re looking for more recipes like this one, check out this cottage cheese pizza crust!
Why We Love This Viral Cottage Cheese Pizza Bowl Recipe
- Made with simple ingredients
- Loaded with all of our favorite pizza flavors
- Easily customizable with all your favorite pizza toppings
- Can be made in the air fryer, oven, or even the microwave!
- Great low-carb option with plenty of protein and not too much fat
- Ready in literally 5 minutes from start to finish
Ingredient Notes
- Small curd cottage cheese: Small curd is best since you want the cheese curds to soften quickly.
- Seasonings: To make the cottage cheese extra flavorful, season it with Italian seasoning, garlic powder, and black pepper.
- Marinara or pizza sauce: Look for a low-sugar option, like Rao’s. It still has plenty of tomato flavor but without added sugar to spike your blood sugar. I often use marinara sauce since you still get plenty of flavor and you get way more in the container.
- Part-skim mozzarella cheese : Pre-shredded cheeses contain starches to help keep the cheese shreds from sticking together, which can affect how well they melt. It’s best to shred the cheese yourself, if you can.
- Turkey pepperoni: For all that classic pepperoni flavor but with less sodium.
- Optional mix-ins: Just like traditional pizza, you can add any of your favorite toppings, like cooked chicken, sauteed mushrooms, spinach, black olives, green bell peppers, onion, and more.
Step-by-Step Instructions
- Optional before starting the recipe: If your cottage cheese is watery, you can stir it around in a fine mesh sieve if desired to encourage some excess liquid to drain off. If you do not like cottage cheese texture, blend briefly in a high speed blender or food processor.
- Heat air fryer to 350℉, or conventional oven to 400℉.
- Divide the cottage cheese evenly between the two ramekins, followed by ¼ teaspoon garlic powder in each, ¼ teaspoon Italian seasoning in each and a pinch of black pepper, stir to combine.
- Divide the marinara evenly between the two ramekins. Top each with half the cheese, I like to save a tiny bit to sprinkle on the pepperoni. Top with desired amount of pepperoni.
- To air fry: Loosely tent the ramekins with foil for the first two minutes of cooking to keep the pepperoni and cheese from being blown off before the cheese melts, then remove it for the remaining cook time. Cook 8-10 minutes, or until hot and bubbly and beginning to brown. Serve immediately.
- For conventional oven: Place ramekins on a baking sheet and place in the preheated oven for 16-20 minutes, or until hot and bubbly and beginning to brown. Serve immediately.
- For microwave: Place in the microwave and cook for 1 minute 30 seconds. All microwaves are different, cook in 20 second increments if it is not hot and bubbly after the initial cook time. Serve immediately.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- I do not recommend that you meal prep the bowls and hold them cold for longer than a couple hours. The cottage cheese and sauce will cause the cheese to become soggy. You can have all of your ingredients prepped and held cold separately, then quickly layer them together just before cooking.
- For extra protein you can add an egg. Place a lightly beaten egg and the cottage cheese for BOTH ramekins in a small bowl with all of the seasoning, whisk to combine, then divide between the two ramekins. Cook according to directions, making sure the center reaches a minimum of 160℉.
- I used turkey pepperoni, but feel free to use any pepperoni you like, or omit it.
- You can add up to ¼ cup total of other mix-ins. Exceeding ¼ cup will extend the cook time and you will need a larger ramekin. I like to mix in some fresh spinach or mushrooms, diced or shredded chicken for more protein. You can also top the pizza bowls with fresh diced tomato and a drizzle of pesto for a fun spin!
- If you don’t have ramekins or cocottes, you can use any oven safe bowl or small baking dish that you have.
- If you make your cottage cheese bowls in the microwave, make sure you use microwave safe, non reactive dishes. I do not recommend using plastic.
Recipe FAQs
Yes, you can use any type of cottage cheese you like as long as it has small curds. They’ll cook faster and give you a creamy, melted consistency.
In addition to the cottage cheese, you can also whisk an egg into the cottage cheese mixture for both ramekins (1/2 egg per serving). That’s just the start, though. The toppings are another great source of protein. I often like to use browned ground beef or ground turkey for tons of protein. The meat tastes great with the tomato sauce so the flavors work really well together.
Yep! This recipe is naturally low in carbs since it doesn’t contain any grains or added sugar. It’s not necessarily keto, but it’s much lower in carbohydrates than traditional pizza while still offering all your favorite pizza flavors.
Storage & Reheating Guidelines
Store leftover pizza bowls in the fridge, tightly covered for up to 3 days. Reheat as directed in cooking instructions.
Serving Suggestions
You can use toasted baguette slices, seed crackers, low carb crackers or pita, or veggies to scoop up your pizza bowl and eat it like a cottage cheese pizza dip. You can also just eat it with a spoon, however, I like the textural contrast of scooping it up with something crunchy.
They can be enjoyed on their own as a complete meal, or serve them with this Caesar Salad with Homemade Croutons for extra veggies and fiber.
Recipe Variations
- Make it vegetarian: Instead of pepperoni, use your favorite plant-based pizza toppings, like mushrooms, peppers, and even plant-based crumbles.
- Garnish: Sprinkle your pizza bowls with a little fresh basil, red pepper flakes, and grated parmesan cheese for an Italian-inspired flavor.
More Cottage Cheese Recipes
- Pasta with Cottage Cheese Sauce
- Whipped Cottage Cheese Ranch Dressing
- Creamy Cottage Cheese Egg Salad
- Cottage Cheese Queso Dip Recipe
- Cottage Cheese Chocolate Mousse
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Easy Cottage Cheese Pizza Bowls
Ingredients
- 1 cup small curd cottage cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Pinch of black pepper to taste
- 1/4 cup low sugar marinara or pizza sauce (I recommend Rao's brand)
- 1/4 cup heaping freshly grated part skim mozzarella cheese
- 8-12 slices turkey pepperoni
- Optional mix-ins, up to 1/4 cup total: cooked chicken, sauteed mushrooms, spinach, olives, bell peppers, onion
- 2 (10 ounce minimum) oven safe ramekins or cocottes
Instructions
- Optional before starting the recipe: If your cottage cheese is watery, you can stir it around in a fine mesh sieve to encourage some excess liquid to drain off. If you do not like cottage cheese texture, blend briefly in a high speed blender or food processor after draining excess liquid.
- Heat air fryer to 350℉, or conventional oven to 400℉.
- Divide the cottage cheese evenly between the two ramekins, followed by ¼ teaspoon garlic powder in each, ¼ teaspoon Italian seasoning in each and a pinch of black pepper, stir to combine.
- Divide the marinara evenly between the two ramekins. Top each with half the cheese, I like to save a tiny bit to sprinkle on the pepperoni. Top with desired amount of pepperoni.
Cooking Directions
- To air fry: Loosely tent the ramekins with foil for the first two minutes of cooking to keep the pepperoni and cheese from being blown off before the cheese melts, then remove it for the remaining cook time. Cook 8-10 minutes, or until hot and bubbly and beginning to brown. Serve immediately.
- For conventional oven: Place ramekins on a baking sheet and place in the preheated oven for 16-20 minutes, or until hot and bubbly and beginning to brown. Serve immediately
- For microwave: Place in the microwave and cook for 1 minute 30 seconds. All microwaves are different, cook in 20 second increments if it is not hot and bubbly after the initial cook time. Serve immediately.
Notes
- I do not recommend that you meal prep the bowls and hold them cold for longer than a couple hours. The cottage cheese and sauce will cause the cheese to become soggy. You can have all of your ingredients prepped and held cold separately, then quickly layer them together just before cooking.
- For extra protein you can add an egg. Place a lightly beaten egg and the cottage cheese for BOTH ramekins in a small bowl with all of the seasoning, whisk to combine, then divide between the two ramekins. Cook according to directions, making sure the center reaches a minimum of 160℉.
- You can add up to ¼ cup total of other mix-ins. Exceeding ¼ cup will extend the cook time and you will need a larger ramekin. I like to mix in some fresh spinach or mushrooms, diced or shredded chicken for more protein. You can also top the pizza bowls with fresh diced tomato and a drizzle of pesto for a fun spin!
- If you don’t have ramekins or cocottes, you can use any oven safe bowl or small baking dish that you have.
- If you make your cottage cheese bowls in the microwave, make sure you use microwave safe, non reactive dishes. I do not recommend using plastic.
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