Preheat your oven to 425°F. While it heats, cut the pepperoni into 1/4-inch pieces to ensure even distribution throughout the dish—this prevents large pieces from overpowering any single bite. I find that cutting pepperoni slightly on the bias makes the pieces lay flatter and cook more evenly in the high heat.

In a bowl, combine the cottage cheese, pizza sauce, Italian seasoning, and garlic powder. Stir until well mixed and evenly seasoned throughout. The cottage cheese will provide a creamy, protein-rich base while the sauce and spices create the pizza flavor foundation. I like to use thicker cottage cheese brands because they hold their structure better during baking rather than becoming watery.

Pour the cottage cheese mixture into an oven-safe dish (a 6-8 inch baking dish or individual ramekins work well). Spread it into an even layer, then top evenly with the mozzarella cheese and the prepared pepperoni pieces. The even distribution ensures that every spoonful has a balanced ratio of cheese, pepperoni, and the creamy base.

Place the dish in the preheated 425°F oven and bake for 10 minutes, until the mozzarella is melted and bubbly and the edges are beginning to brown slightly. The high heat creates a slightly crispy, browned top while keeping the cottage cheese base creamy and rich.

Remove from the oven and let cool for 2-3 minutes before serving. This brief cooling period allows the cheese to set slightly so it won't be scalding hot and will hold its shape better when you eat it. Serve warm and enjoy straight from the dish or transfer to a bowl if using individual ramekins.