Cottage Cheese Pizza Bowl is a cozy, low-effort twist on pizza that feels warm and homey. It bakes up creamy, a little tangy, and topped with melty cheese and your favorite pizza bits. This is a perfect weeknight dish when you want comfort without fuss. If you enjoy family-friendly cottage cheese dishes, try our chicken cottage cheese enchilada bowls for another simple meal idea.
Why Make This Recipe
- Quick & Easy: Mix, top, and bake in about 30 minutes.
- Family Favorite: Kids love the melty cheese and fun bowl format.
- Budget-Friendly: Uses simple pantry ingredients like cottage cheese and marinara.
- Comforting: Warm, cheesy, and fragrant with herbs — great on cool nights.
This recipe stands out because it uses cottage cheese for a creamy, lighter base that still feels indulgent. It brings a warm, satisfying scent of tomato and oregano to your kitchen and taps into that cozy, home-cooked comfort many of us crave.
Ingredients
For the base:
- 2 cups cottage cheese (small-curd or regular)
- 1 large egg, beaten
- 1/2 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For the topping:
- 3/4 cup marinara or pizza sauce (store-bought or homemade)
- 1/2 cup sliced cherry tomatoes or diced bell pepper
- 1/4 cup sliced black olives or chopped pepperoni (optional)
- Fresh basil leaves for garnish (optional)
- 1 teaspoon olive oil or unsalted butter to grease the bowls
Helpful notes:
- Use full-fat cottage cheese for creamier texture, or low-fat for a lighter dish.
- If you prefer a smoother base, pulse cottage cheese briefly in a blender.
How to Make Cottage Cheese Pizza Bowl
- Preheat your oven to 375°F (190°C). Grease two small oven-safe bowls or ramekins with olive oil or softened butter. (Why: greasing prevents sticking and helps edges brown.)
- In a medium bowl, stir together cottage cheese, beaten egg, half the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until well mixed. (Why: the egg helps set the base so it bakes firm and creamy.)
- Divide the cottage cheese mixture between the prepared bowls and smooth the tops with a spoon. Create a shallow well in the center of each. (Why: the well keeps sauce and toppings from spilling.)
- Spoon about 3 tablespoons of marinara into each well. Top with cherry tomatoes, olives or pepperoni, and the remaining mozzarella. (Tip: press toppings lightly into the base so they don’t slide off.)
- Place the bowls on a baking sheet and bake for 20–25 minutes, until the centers set and the cheese bubbles. If you like a browned top, broil for 1–2 minutes — watch closely. (Why: baking melts the cheese and warms the cottage cheese through.)
- Let the bowls rest 4–5 minutes after baking. Sprinkle with fresh basil and a crack of black pepper before serving. (Why: resting helps the dish set so it’s easier to eat and keeps it warm.)
How to Serve Cottage Cheese Pizza Bowl
- Serve each bowl with a slice of crusty bread or garlic toast to scoop up the warm, cheesy base.
- Add a simple green salad tossed in lemon vinaigrette for a fresh contrast to the rich, warm flavors.
- For a fun snack-style version, serve in small ramekins with breadsticks; for ideas on bite-size versions check out cottage cheese pizza snacks.
How to Store Cottage Cheese Pizza Bowl
- Refrigerator: Cool completely, cover with airtight lids or wrap, and keep up to 3 days.
- Freezer: Not recommended for best texture; you can freeze the base mixture (no toppings) in a sealed container for up to 1 month, then thaw and bake fresh.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes until heated through, or microwave on medium in 30-second intervals until hot. Oven reheating keeps edges crisper.
Tips to Make Cottage Cheese Pizza Bowl
- Use room-temperature egg to mix evenly and avoid cold spots.
- Drain excess liquid from the cottage cheese on a paper towel if it feels very watery.
- Don’t overbake — you want a set but creamy center, not dry.
- Add a pinch of red pepper flakes for warmth if your family likes a little heat.
Variation
- Gluten-free: Serve with gluten-free bread or crackers; the bowl itself is naturally gluten-free.
- Cheese swap: Use ricotta instead of cottage cheese for an even silkier texture, or add a bit of shredded cheddar for a sharper flavor.
FAQ: Can I use large-curd cottage cheese?
Yes. Large-curd works fine, but if you want a smoother texture pulse it a few seconds in a blender. The bake will still set well.
FAQ: Can I make this ahead of time?
You can mix the base and store it in the fridge up to one day before baking. Add sauce and toppings just before baking for the best texture.
FAQ: Is this safe for kids and picky eaters?
Absolutely. It’s mild, creamy, and customizable — keep toppings simple (pepperoni or plain cheese) for picky eaters.
Conclusion
This Cottage Cheese Pizza Bowl makes a warm, easy meal that feels like a small pizza served straight from the oven. It’s creamy, comforting, and quick enough for busy nights, yet special enough for a cozy family dinner. I hope you try it and leave a comment with your favorite topping and a star rating — it helps others find the recipe. If you want another take or extra tips, see this Cottage Cheese Pizza Bowl Recipe – The Protein Chef for more ideas. Share this recipe on Pinterest or Facebook to spread the cozy vibes. What twist did you try? Let us know below!
Print
Cottage Cheese Pizza Bowl
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A cozy, low-effort twist on pizza that bakes up creamy and tangy, topped with melty cheese and your favorite pizza toppings.
Ingredients
- 2 cups cottage cheese (small-curd or regular)
- 1 large egg, beaten
- 1/2 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 3/4 cup marinara or pizza sauce (store-bought or homemade)
- 1/2 cup sliced cherry tomatoes or diced bell pepper
- 1/4 cup sliced black olives or chopped pepperoni (optional)
- Fresh basil leaves for garnish (optional)
- 1 teaspoon olive oil or unsalted butter to grease the bowls
Instructions
- Preheat your oven to 375°F (190°C). Grease two small oven-safe bowls or ramekins with olive oil or softened butter.
- Stir together cottage cheese, beaten egg, half the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper until well mixed.
- Divide the cottage cheese mixture between the prepared bowls and smooth the tops with a spoon. Create a shallow well in the center of each.
- Spoon about 3 tablespoons of marinara into each well. Top with cherry tomatoes, olives or pepperoni, and the remaining mozzarella.
- Place the bowls on a baking sheet and bake for 20–25 minutes, until the centers set and the cheese bubbles.
- Let the bowls rest 4–5 minutes after baking. Sprinkle with fresh basil and a crack of black pepper before serving.
Notes
Use full-fat cottage cheese for a creamier texture, or low-fat for a lighter dish. If desired, pulse cottage cheese briefly in a blender for a smoother base.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg