First, looks better than my first dog bowl. The dogs wouldn’t even eat out of mine.
I agree with Tim, the form makes it more difficult. A wok type form allows for a constant flow. There is no restriction on using a scraper in the bottom…seems like that is what Raffan, White, Stubbs, Keys, …ect does in these cases.
There is also no problem using the gouge in a scraping or sheer scraping cut, reference Jamieson, Grumbine….etc.
I agree your tool rest should be rotated inside the bowl for the cuts to the wall. In your picture the flute is fully open (12:00). Fully closed is the 3:00 or 9:00 position. You can rotate the flute to the 9:00 (left) position and pull from the bottom. The more open the flute is the bigger chance of a catch. At fully closed the top edge can rub slightly but it is only rubbing on the bevel, open slightly (maybe 1/16 inch) or to about 9:30. Take small cuts moving to the top edge of the bowl from the bottom.
This from Bob Hamilton (bobham5) shows a scrape/sheer scrape with flute closed. In this case the flute is at 3:00, in your case with the inside the flute will be at 9:00.
Bob has a lot (about 160) videos/segments posted and does an excellent job. Some are vary basic and some more advance.
I agree that whether or not you make a pushing or pulling cut, the top edge should be straightened out.
I think I would go with a scraper in the bottom corner. Very light cuts and of course with the tool angled down and at/above center.