Cottage Cheese Cloud Bread Pizza Bowl

The Cottage Cheese Cloud Bread Pizza Bowl is a keto-friendly twist on traditional pizza, featuring a light and airy cloud bread base made with cottage cheese, eggs, and almond flour. Topped with melty mozzarella, low-carb tomato sauce, and customizable toppings like pepperoni and mushrooms, this dish offers a tangy, cheesy, and saucy flavor profile. The cottage cheese adds a creamy richness while providing a satisfying protein boost, making this pizza bowl a filling and indulgent option without the carb crash. Cooked to a tender golden finish, this unique pizza creation offers a satisfying meal that can be enjoyed for cozy dinners, game day treats, or convenient lunches on-the-go.

Course Dinner, Lunch, Main Course

Cuisine American, Keto

Keyword cloud bread, cottage cheese, keto pizza, low-carb, pizza bowl

Prep Time 15

Cook Time 20

Total Time 35

Servings bowls

Calories 410kcal

Equipment

Mixing Bowls
electric mixer or whisk
fine-mesh strainer
baking sheet
Parchment Paper
two oven-safe bowls or ramekins

Ingredients

For the cloud bread base

3 large eggs, separated
1/2 cup full-fat cottage cheese, well drained
1/3 cup blanched almond flour
2 tablespoons unsalted butter, melted and slightly cooled
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning or dried oregano
1/8 teaspoon fine sea salt

For assembling the pizza bowls

1/2 cup shredded low-moisture part-skim mozzarella cheese, divided
1/3 cup no-sugar-added low-carb pizza or tomato sauce
12 slices pepperoni, sugar-free if possible divided
1/4 cup sliced mushrooms optional
2 tablespoons sliced black olives optional
1 tablespoon grated Parmesan cheese optional for topping
1 tablespoon olive oil or melted butter for greasing bowls

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Set a fine-mesh strainer over a bowl, add the cottage cheese, and let it drain while you prepare the other ingredients, pressing gently with a spoon to remove excess moisture.
Separate the eggs, placing the whites in one clean mixing bowl and the yolks in another.
Using an electric mixer or vigorous whisking, beat the egg whites with a pinch of salt until they reach stiff peaks and can stand up on the whisk.
In the bowl with the egg yolks, whisk together the drained cottage cheese, almond flour, melted butter, baking powder, garlic powder, Italian seasoning, and salt until smooth and well combined.
Gently fold the whipped egg whites into the cottage cheese mixture in two or three additions, using a spatula to preserve as much air as possible and stopping when just combined.
Spoon the cloud bread batter onto the prepared baking sheet to form two round or oval bases, spreading each to about 1/2 inch thick with slightly raised edges to help hold the toppings.
Bake the cloud bread bases for 12 to 15 minutes until they are set, lightly golden around the edges, and just firm to the touch.
While the bases bake, lightly grease two oven-safe bowls or ramekins with olive oil or melted butter and warm the low-carb sauce if desired.
Remove the cloud bread from the oven and let it cool for a few minutes, then gently transfer one base into each prepared bowl, pressing lightly so it forms a shallow bowl shape without tearing.
Divide the low-carb tomato sauce between the two bowls, spreading it over the cloud bread bases.
Top each bowl with half of the shredded mozzarella, followed by the pepperoni slices, mushrooms, olives, and Parmesan if using.
Return the bowls to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly, then broil for 1 to 2 minutes if you like browned, crispy cheese on top.
Carefully remove the hot bowls from the oven, let them cool for a few minutes, and serve warm with your favorite keto-friendly sides or a simple green salad.

Notes

For the lowest carbs, choose a no-sugar-added pizza or tomato sauce with about 3 grams of net carbs or less per 1/4 cup serving and use sugar-free pepperoni. You can swap or omit toppings to match your macros, using lower-carb vegetables like mushrooms and spinach in small amounts. The cloud bread bases can be baked ahead and stored in the refrigerator for up to 3 days or frozen with parchment between layers for up to 1 month, then reheated and assembled with sauce and toppings just before serving.

Nutrition