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A close-up square slice of the crustless pizza bake, highlighting the creamy cottage cheese base and savory pepperoni topping.

Cottage Cheese Pizza Bake (The Viral High-Protein Recipe)

Discover the viral Cottage Cheese Pizza Bake! This easy, high-protein, and low-carb recipe delivers all the classic pizza flavor you love without the crust. It's the perfect healthy and satisfying meal for any night of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz Full-Fat Cottage Cheese Good quality, small curd or block-style recommended
  • 2 Large Eggs
  • 1 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 cup Marinara Sauce Low sugar
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Pepperoni Slices Or your favorite pizza toppings

Equipment

  • 1 8x8-inch baking dish
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish.
  2. In a medium bowl, combine the cottage cheese, eggs, Italian seasoning, garlic powder, and onion powder. Mix until well incorporated. For a smoother base, blend these ingredients for 30 seconds.
  3. Spread the cottage cheese mixture evenly into the prepared baking dish. Spoon the marinara sauce over the top, followed by the shredded mozzarella cheese.
  4. Arrange your pepperoni and any other desired toppings over the mozzarella.
  5. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
  6. Let the bake cool for 5-10 minutes before slicing. This helps it set properly. Serve hot.

Notes

Tip 1: For the best texture, use full-fat cottage cheese. If it appears watery, strain it through a fine-mesh sieve for 10-15 minutes before using.
Tip 2: Sauté any high-moisture vegetables (like mushrooms or peppers) before adding them as toppings to prevent a soggy result.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.