I really enjoy this recipe because it captures the comforting taste of pizza while being incredibly easy to prepare. The combination of mozzarella, cottage cheese, and eggs creates a rich and creamy texture that holds everything together beautifully.
Another reason I like this dish is the high protein content. The eggs and cheeses provide plenty of protein, which makes the pie filling and satisfying. It is a great option when I want something hearty without making traditional pizza dough.
I also appreciate how flexible the toppings can be. I can add pepperoni, vegetables, or other favorite toppings depending on what I have available in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (240 ml) marinara sauce 2 cups shredded mozzarella cheese 1 cup cottage cheese 4 large eggs 1 tsp dried oregano 1 tsp garlic powder 1/2 cup chopped fresh basil 1/2 cup sliced pepperoni or any preferred toppings
Directions
I start by gathering all the ingredients and placing them on the countertop so everything is ready to use.
In a mixing bowl, I combine the cottage cheese, eggs, and marinara sauce. I whisk the mixture until it becomes smooth and creamy.
Next, I gently fold in the shredded mozzarella cheese, dried oregano, garlic powder, and chopped basil. I mix everything just enough so the ingredients are evenly distributed.
I preheat the oven to 375°F (190°C).
Then I grease a pie pan or oven-safe skillet with a little olive oil to prevent sticking.
I pour the cheesy mixture into the prepared dish and spread it evenly across the pan.
After that, I add sliced pepperoni or any toppings I prefer on top of the mixture.
I place the dish in the oven and bake it for about 30 to 35 minutes until the pie becomes golden brown and bubbly.
Once it is finished baking, I remove it from the oven and allow it to cool for about 10 minutes.
Finally, I cut the pizza pie into wedges with a sharp knife and serve it warm.
Servings and Timing
This recipe makes about 6 servings.
Prep time: 10 minutes Cook time: 30–35 minutes Cooling time: 10 minutes Total time: about 45 minutes
Variations
I sometimes swap the pepperoni for cooked sausage, diced ham, or grilled chicken for a different flavor profile.
For a veggie-packed version, I like adding chopped bell peppers, mushrooms, spinach, or olives. These ingredients bring extra texture and freshness to the dish.
Another variation I enjoy is adding a sprinkle of parmesan cheese on top before baking. It creates a slightly crisp, golden layer that adds even more savory flavor.
If I want a little heat, I sometimes add crushed red pepper flakes to the mixture.
Storage/Reheating
I store leftover pizza pie in an airtight container in the refrigerator for up to 4 days.
To reheat, I usually place a slice in the oven at 325°F for about 10 minutes until it warms through. This keeps the texture firm and cheesy.
If I need a quicker option, I reheat slices in the microwave for about 1 minute, though the oven method keeps the best texture.
FAQs
Can I Use Low-Fat Cheese?
Yes, I can use low-fat mozzarella or cottage cheese if I want to reduce the fat content. The pie will still bake well and remain flavorful.
Can I Add Vegetables To The Pizza Pie?
Yes, I often add vegetables like mushrooms, bell peppers, or spinach. They blend well with the cheesy mixture and add extra nutrition.
Why Is My Pizza Pie Watery?
Sometimes extra moisture comes from certain toppings or sauces. I usually make sure vegetables are not overly wet before adding them.
Can I Make This Recipe Ahead Of Time?
Yes, I sometimes bake the pizza pie earlier in the day and reheat it before serving. It holds its shape well and reheats nicely.
Can I Freeze Crustless Pizza Pie?
Yes, I let the pie cool completely, slice it, and store it in freezer-safe containers. It can be frozen for up to 2 months.
Conclusion
This 53g Protein Crustless Pizza Pie is a simple and satisfying way to enjoy classic pizza flavors without the extra work of making dough. I love how the combination of eggs, cheese, and marinara creates a rich and savory dish that feels comforting and filling. It is a versatile recipe that I can easily customize with different toppings, making it a dependable meal for busy days.
53g Protein Crustless Pizza Pie made with mozzarella, cottage cheese, eggs, and marinara sauce for a high protein low carb dinner. A cheesy healthy pizza alternative that’s easy to bake and perfect for meal prep.
Author:Ella
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:American / Italian-Inspired
Ingredients
1 cup (240 ml) marinara sauce
2 cups shredded mozzarella cheese
1 cup cottage cheese
4 large eggs
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup chopped fresh basil
1/2 cup sliced pepperoni (or preferred toppings)
Instructions
Gather and prepare all ingredients on the countertop.
In a large mixing bowl, combine the cottage cheese, eggs, and marinara sauce.
Whisk the mixture until smooth and creamy.
Gently fold in the shredded mozzarella cheese, dried oregano, garlic powder, and chopped fresh basil.
Preheat the oven to 375°F (190°C).
Lightly grease a pie pan or oven-safe skillet with olive oil.
Pour the cheese mixture into the prepared dish and spread evenly.
Add sliced pepperoni or your favorite pizza toppings on top.
Bake for 30–35 minutes, until the pie is golden brown and bubbly.
Remove from the oven and allow it to cool for 10 minutes before slicing.
Cut into wedges and serve warm.
Notes
Let the pizza pie rest before slicing so it holds its shape better.
You can add toppings like bell peppers, olives, mushrooms, or cooked sausage.
For extra protein, add cooked ground chicken or turkey.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
