Simple Crustless Pizza Casserole With 20g Protein

Some nights you just want pizza, but you don’t want the carbs, the dough, or the whole production that comes with it. That’s exactly why I keep coming back to this Simple Crustless Pizza Casserole on busy weeknights with my kids. It’s got all that classic pizza flavor you’re craving, packed into a firm, sliceable bake built on a cottage cheese and egg base. We’re talking 20 grams of protein per slice and only 4 grams of carbs. I’ve made this in my own kitchen more times than I can count, tweaking it until it was just right, and my family genuinely asks for it on repeat.

Table of Contents

Table of Contents

Why You Will Love This Simple Crustless Pizza Casserole

Honestly, this one checks so many boxes at once. Here’s why it keeps showing up on my weekly dinner rotation:

• Ready in just 40 minutes from start to finish, prep included.
• No crust to make, roll, or stress about.
• A whopping 20g of protein per slice keeps you full.
• Only 4g of carbs per serving, so you can actually enjoy pizza night guilt-free.
• Kids love the classic pepperoni and melty cheese on top, no convincing needed.
• Slices and stores beautifully, making it perfect for meal prep lunches all week.

Equipment You Will Need

Nothing fancy here, I promise. Just grab these basics before you start:

• Blender or food processor – You need this to get the cottage cheese completely smooth before it goes into the base.
• 9-inch pie dish or square baking pan – Either works great. Grease it really well so your slices come out clean and don’t stick.
• Colander – Essential for draining the cooked ground chicken properly.
• Medium mixing bowl – For whisking everything together.
• Whisk – Gets the egg and cottage cheese base nice and uniform.
• Paper towels – For patting the pepperoni dry before it goes on top.

Simple Crustless Pizza Casserole Ingredients

Here’s everything you need to pull this together. I’d recommend reading through the list once before you shop so nothing catches you off guard at the store.

• 1 cup cottage cheese, blended silky smooth before measuring
• 3 large eggs
• 1/2 cup cooked lean ground chicken, fully drained and pressed dry
• 1/3 cup thick marinara or pizza sauce (not watery, this matters)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mini pepperoni slices, patted dry with paper towels
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning

One thing I want to flag right away: blend your cottage cheese before you measure it, not after. You want it completely smooth going into the bowl. And please, use a thick sauce here. A watery marinara will make the top layer slide around and mess with the whole bake.

Ingredient Notes and Substitutions

The blended cottage cheese is what holds this whole casserole together. Don’t skip that step or try to stir out the lumps by hand. It won’t work the same way.

For the sauce, grab something labeled pizza sauce or a thick marinara. If you shake the jar and it sounds like water, put it back.

Ground chicken can be swapped for ground turkey or lean ground beef without any issues. Just make sure it’s fully cooked and drained really well before it goes in.

Full-fat mozzarella melts better and gives you that gorgeous golden top. Part-skim works too, but it won’t brown quite as beautifully.

How to Make Simple Crustless Pizza Casserole

This comes together really fast, so let’s walk through it step by step. Follow the order here and you’ll get a clean, firm slice every single time.

First, preheat your oven to 375°F and grease your 9-inch pie dish or baking pan really well. Don’t be shy with it. A well-greased pan is the difference between a beautiful slice and a frustrating mess.

Next, drain your cooked ground chicken through a colander and press out every bit of excess grease you can. Then pat your mini pepperoni slices dry with paper towels. I know it feels like a fussy step, but wet meat will literally break your base and stop it from setting. Trust me on this one.

Now grab your medium bowl and whisk together the blended cottage cheese, eggs, garlic powder, and Italian seasoning until the mixture looks completely uniform. No streaks, no lumps. Stir in the drained ground chicken and mix it through evenly.

Pour the mixture into your greased dish and spread it out in an even layer.

Here’s the most important part: spoon your pizza sauce gently across the top only. Do not stir it into the base. If that sauce gets mixed in, the eggs won’t set and you’ll end up with a soggy bake instead of clean slices.

Layer the shredded mozzarella over the sauce until it’s fully covered, then scatter your pepperoni slices on top.

Bake for 25 to 30 minutes until the center feels firm when you give it a gentle press and the cheese is golden and bubbling. Pull it out and let it rest for a full 5 minutes before you cut into it. I know it’s hard to wait, but that rest time is what lets everything hold together when you slice.

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Tips for the Best Simple Crustless Pizza Casserole

• Blend your cottage cheese until it’s completely smooth before it goes anywhere near the mixing bowl. Any lumps left behind will affect the texture of the finished base.
• Don’t skip draining the chicken. Press it through the colander and really work out the moisture. Same goes for patting the pepperoni dry.
• Keep the pizza sauce on top only. Mixing it into the egg base will prevent the whole thing from setting properly.
• Use a thick sauce. A watery marinara will make the top layer slide and create a soggy mess.
• Before you pull it from the oven, press the center gently with your fingertip. It should feel firm, not jiggly.
• Always rest for 5 minutes before slicing. Cutting too soon means the slices fall apart instead of holding their shape.

Simple Crustless Pizza Casserole Variations

Once you’ve made this once, you’ll start seeing all kinds of ways to switch it up. Here are some of my favorites:

• Swap the pepperoni for cooked sausage crumbles. Just make sure they’re fully cooked and drained before they go on top.
• Add diced bell peppers or sliced olives right over the sauce layer before the cheese goes on. Easy way to sneak in some vegetables.
• Try arrabbiata sauce instead of marinara if you like a little heat. It works beautifully here.
• Mix mozzarella with provolone for a slightly sharper, stretchier cheese pull.
• Make it completely vegetarian by leaving out the ground chicken and pepperoni entirely. The cottage cheese and egg base still gives you plenty of protein.

Serving Suggestions for Simple Crustless Pizza Casserole

This casserole is honestly filling enough to stand on its own as a complete dinner. But if you want to round out the meal, here are a few things that pair really well with it:

• A simple green salad with a light vinaigrette cuts right through the richness.
• Roasted zucchini or broccoli on the side keeps everything low carb and adds a nice contrast.
• Garlic bread if you’re not watching carbs and want that full pizza night feel.
• A light Caesar salad works beautifully too.

It also makes a great meal prep lunch straight from the fridge the next day. Just slice it, pack it, and you’re set.

How to Store and Reheat Simple Crustless Pizza Casserole

Leftovers keep really well in the fridge. Just transfer your slices into an airtight container and they’ll stay good for up to 3 days.

For reheating, the oven is your best friend here. Pop slices in at 350°F for about 10 minutes and the base firms right back up the way it should. The microwave works in a pinch, but it will soften the base a bit, so just know that going in.

I wouldn’t recommend freezing this one. The egg and cottage cheese base doesn’t hold up well after thawing and the texture gets a little watery.

Nutritional Information

Here’s the estimated breakdown per serving, based on one slice which is 1/6 of the casserole:

• Calories: 210
• Fat: 12g (Saturated Fat 5g, Unsaturated Fat 6g, Trans Fat 0g)
• Carbohydrates: 4g
• Fiber: 0.5g
• Sugar: 2g
• Protein: 20g
• Sodium: 480mg
• Cholesterol: 135mg

Keep in mind these are estimates. Your actual numbers will vary a little depending on the specific brands and ingredients you use.

Frequently Asked Questions About Simple Crustless Pizza Casserole

Can you make Simple Crustless Pizza Casserole ahead of time?
Yes, absolutely. You can assemble the whole thing the night before, cover it tightly, and keep it in the fridge. Just bake it straight from the fridge the next day and add about 5 extra minutes to the bake time.

Why did my crustless pizza casserole not set properly?
The two most common culprits are wet meat and sauce mixed into the base. Make sure your ground chicken is fully drained and pressed dry, your pepperoni is patted down, and your pizza sauce stays on top only. Any moisture worked into that egg and cottage cheese base will stop it from firming up.

Can you use ricotta instead of cottage cheese?
You can, but blend it first just like you would the cottage cheese. Ricotta is a little denser, so your base may come out slightly firmer. This cottage cheese pizza bake works best with blended cottage cheese, but ricotta is a decent swap in a pinch.

Is this Simple Crustless Pizza Casserole keto-friendly?
It really is. With only 4g of carbs per slice and 20g of protein, this low carb pizza casserole fits comfortably into a keto eating plan. Just double-check your marinara sauce label since some brands sneak in added sugar.

Can you freeze this casserole?
I don’t recommend it. The egg and cottage cheese base gets watery after freezing and thawing, and the texture suffers. This high protein pizza casserole is best fresh or stored in the fridge for up to 3 days.

Did You Try This Simple Crustless Pizza Casserole?

I’d love to hear how yours turned out! Drop a star rating and leave a comment below telling me what you thought. Did you stick with the original or try one of the variations? Either way, I want to know. And if you snapped a photo, tag Frosty Recipes on social media so I can see your slice. You can find us on Facebook.

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