Cottage cheese pizza bowl
30 min · 40 g protein · 329 cals / serving
All the pizza toppings, none of the crust: a layer of herby cottage cheese under marinara, browned mushrooms and peppers, melted mozzarella and crisp-edged turkey pepperoni, baked bubbling in its own bowl.
Ingredients
- 2 cups mushrooms, sliced
- 2/3 red bell peppers, diced
- 1/4 small red onion, thinly sliced
- 1 3/4 cups cottage cheese (1%), low-fat (1%)
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 cup marinara sauce
- scant 1/2 cup mozzarella cheese, shredded
- a pinch red pepper flakes (optional)
- a few leaves fresh basil
Steps
- Heat the oven to 425°F.
- Cook the mushrooms, pepper and onion in a dry nonstick pan over medium-high heat for 5–6 minutes, until the mushrooms have given up their water and browned at the edges. Skipping this is why pizza bowls turn soupy.
- Stir the cottage cheese with the garlic powder, oregano and basil and divide between two oven-safe bowls of about 2 1/2 cups. Spoon the vegetables over.
- Top with the marinara, then the mozzarella and pepperoni. Bake 12–15 minutes, until bubbling at the edges and the cheese is browned in spots.
- Rest 3 minutes, because the middle is molten, then finish with chili flakes and torn basil.
Good to know
Can I microwave it?
Yes: build it in microwave-safe bowls and cook each one 2–3 minutes until bubbling. You lose the browned cheese and crisp pepperoni, which is what the oven is for, but it is ready in five minutes.
What do I dip in it?
Bell pepper strips, cucumber or celery keep it a bowl of vegetables and protein; a slice of toasted whole-grain bread makes it feel like pizza night.
Low-fat or full-fat cottage cheese?
Low-fat melts into a creamy layer under the cheese and scores higher. Full-fat tastes a little richer, at about 62 instead of 74, if that matters more to you tonight.
Alternative
Per
- Calories
- 83
- Protein
- (48%)
- 10 g
- Fat
- (29%)
- 3 g
- Carbohydrates
- (23%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 378 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 658 kcal goes into the pot and 888 g of ingredients comes out as about 790 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.