Cottage Cheese Pizza Bake with Pepperoni
A soft cottage-cheese and egg casserole base topped with marinara, mozzarella, and ready-to-eat pepperoni, rested before serving.
Ingredients
Base Ingredients
- 24 oz Full-Fat Cottage Cheese 24 ounces by weight, approximately 3 cups; spoon off pooled whey
- 2 large Eggs Acts as a binder for the base.
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
Topping Ingredients
- 1 cup Marinara Sauce prepared sauce; a thick variety is easier to spread
- 2 cups Shredded Mozzarella Cheese low-moisture shredded mozzarella
- 1/2 cup Pepperoni Slices ready-to-eat slices; no raw-meat topping substitution
Pan preparation
- as needed pan grease
Instructions
- Heat to 400°F and grease a 9-inch square dish. Combine cottage cheese with eggs and base seasonings; level in the dish.
- Bake about 20 minutes or until stable enough for topping, extending if the center is still flowing.
- Add marinara, mozzarella, and ready-to-eat pepperoni. Bake another 15–20 minutes or longer until the center reaches 165°F.
- Rest 10 minutes and divide into 6 casserole portions, using a spoon for softer servings.
Notes
Base allowance is 24 ounces cottage cheese plus 2 large eggs, with no flour. Soft casserole base, not a guaranteed crisp crust. Two baking stages and a ten-minute rest are included. Use ready-to-eat pepperoni and verify the middle reaches 165°F.