* ½ cup low-fat cottage cheese (small curd recommended)

* ¼ cup marinara sauce (sugar-free if keto)

* ¼ tsp Italian seasoning

* ⅛ tsp crushed red pepper flakes (optional)

* ¼ cup part-skim shredded mozzarella cheese

* 8 slices turkey pepperoni, diced

* 1 tbsp fresh basil, chopped (optional)

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1. In a microwave-safe ramekin or small bowl, add the cottage cheese.

2. Spoon marinara sauce over the top.

3. Sprinkle on Italian seasoning, red pepper flakes, and half of the mozzarella.

4. Microwave for 30 seconds.

5. Stir in diced turkey pepperoni.

6. Top with the remaining mozzarella.

7. Microwave for another 30 seconds to 1 minute, until hot and bubbly.

8. Garnish with fresh basil and serve hot with bell pepper halves or low-carb crostini.

* For a smoother base, blend the cottage cheese before assembling.

* Avoid watery bowls by choosing small-curd cottage cheese or lightly draining.

* Pre-cook watery vegetables like mushrooms or spinach for best texture.

* Customize toppings to your liking: olives, sausage, veggies, or even jalapeños.

* Make-ahead friendly! Assemble bowls and refrigerate uncooked for 1–2 days.