Ingredients
Equipment
Method
- Preheat your oven or air fryer to 160°C fan/180°C static/350°F.
- In two oven-safe bowls, layer the cottage cheese evenly on the bottom.
- Add half the Italian seasoning and mix through the cottage cheese.
- Spread the pizza sauce over the cottage cheese.
- Sprinkle shredded mozzarella cheese on top.
- Arrange your chosen toppings (e.g., pepperoni, chicken, or veggies) over the mozzarella.
- Season with the remaining Italian seasoning, salt, and pepper.
- Place the bowl(s) in the oven or air fryer and bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Carefully remove the bowl, garnish with fresh basil or chili flakes if desired, and serve warm.
- For the microwave method, layer cottage cheese in heat-safe bowls, add half the Italian seasoning, and mix. Spread pizza sauce over the cottage cheese, sprinkle with mozzarella, and microwave on high for 30 seconds (if heating one bowl). Add toppings and remaining seasoning. Heat again for 45-60 seconds until cheese is melted and bubbly. Garnish and serve warm.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven or air fryer for best results. Avoid freezing if possible, as cottage cheese may separate. Full-fat cottage cheese offers a creamier base, but low-fat works for a lighter option. Blend it if you prefer a smoother texture. Choose a pizza sauce without added sugar to keep it keto-friendly. Freshly grated mozzarella melts better than pre-shredded. Swap pizza sauce with pesto or Alfredo for a flavour twist. Use vegan cheese and toppings for a dairy-free version. Experiment with toppings—try veggies, chicken, or seafood for variety. The air fryer gives a slightly crispier topping than the oven. If microwaving, use a microwave-safe bowl and cook in intervals to avoid overcooking. Don’t overfill the bowl; layering too many toppings can make it soggy. Add fresh basil or chilli flakes after cooking for a burst of flavour and colour. Try a mix of cheeses for a richer taste—parmesan or gouda works great with mozzarella.