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This bowl version ditches the crust, but you won't miss it—I'm still blown away by how much it hits every classic pizza craving. If you're sticking with keto or just want fewer carbs but still want all the cozy pizza vibes, this one's for you.
Honestly, I first whipped this up when I was desperately trying to lose some weight but the urge for pizza just would not quit. Now it’s what I look forward to every single Thursday night—full-on pizza comfort, none of the tired, bloated aftermath.
Tasty Ingredients
- Diced bell pepper: Tosses in a pop of color, some crunch, and good-for-you bits, all with nearly no extra carbs
- Pepperoni slices: Brings all the pizza nostalgia, and it’s even better if you grab nitrate-free ones
- Shredded mozzarella cheese: Melty, stretchy base that acts like the “crust” and really holds everything up
- Cooked ground sausage: Delivers that classic meaty kick—grab some Italian-flavored for max taste
- Salt and pepper: Just the basics, but they pull everything together at the end
- Marinara sauce: A sugarless jar keeps carbs down—any brand below 5 grams per scoop works great
- Sliced black olives: Adds healthy fats and that Mediterranean twist
- Garlic powder: You get that pizza-parlor aroma without having to chop fresh garlic
- Fresh basil or parsley: Totally optional, but a sprinkle on top just looks and tastes fancy
- Dried oregano: Can’t skip it for the real pizza flavor. If you’re using fresh, use double what the recipe says
Simple Steps
- Garnish and Dig In:
- Wait about a minute so you don't burn your tongue, then finish off with some chopped parsley or basil to make it extra pretty and fresh.
- Bake:
- Slide your bowl into the hot oven for about 10-15 minutes. You'll know it's done when the cheese is totally melted and bubbly, with golden edges, and all the toppings look piping hot.
- Season:
- Toss on your garlic powder and oregano, then grab the salt and pepper to give it all a quick shake. If you love a kick, a tiny pinch of red pepper flakes does wonders here.
- Add the Sauce and Toppings:
- Spoon the marinara right onto that cheese base, letting some cheese peek out. Spread around your sausage, then the pepperoni, olives, and bell peppers. If you're a cheese fanatic, pile on a little more now.
- Prep the Base:
- Sprinkle the mozzarella all across your baking dish—this is your bottom layer, acting as your “crust.” Go for the kind labeled “low moisture” so it melts perfectly without a watery mess.
- Turn on the Oven:
- Crank up your oven to 375°F so it’s good and hot. While it's heating, lightly oil up your small baking bowl—ceramic or glass is perfect.
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Make sure your sauce is awesome—it seriously makes a big difference. Spending just a little more for a really good jar of tomato sauce totally kicked up the flavor for me. And if you’re into cozy, classic pizza taste, a dash of fennel seed in the sauce will make your whole house smell like an Italian restaurant.
Switch It Up
The bowl idea is a blank slate for whatever sounds good. Go full “Hawaiian” by dropping in some pineapple and ham, or lean Mediterranean by mixing in feta, spinach, and kalamatas. If you’re all about the meat, add bacon, pepperoni, beef, and sausage with extra cheese for good measure. Veggie-lovers? Try mushrooms, spinach, roasted peppers, or artichoke hearts for a garden-fresh hit.
Awesome Sidekicks
Serve it up with a quick salad dressed simply in olive oil and vinegar—the crunchy cold veggies are perfect with the warm cheesy bowl. Got space for a little more carbs? Dry red wine works so well here. Setting the table for family? Toss in some veggie sticks with ranch dip for a fun touch.
Keeping Leftovers Fresh
These bowls hold up better than you'd think. Pop extras into a sealed container in the fridge, good for three days. Warm it up in the oven at 350°F for 5-7 minutes so the cheese stays nice and melty. Avoid the microwave if you can, or the cheese might get weird. They’ll last in the freezer up to a month—just thaw overnight before tossing back in the oven.
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You’ll get all the gooey, melty goodness of pizza—just minus the carbs. These bowls are so customizable and super comforting, so dig in your way and enjoy every bite!
Frequently Asked Questions
- → Can I make this pizza bowl ahead of time?
Sure thing! Chop and prep everything in advance. For the best taste, put it all together and bake it when you're about to eat. If you have to make it early, just pop the unbaked bowls in the fridge, then add a few more minutes to the bake time when you're ready to cook.
- → What are the best low-carb marinara sauce options?
Pick a marinara that's either labeled 'keto' or says it's sugar-free. Rao's, Primal Kitchen, and Yo Mama's are all top picks for low-carb sauce. Flip to the back and check the label—you want less than 5 grams of carbs in a serving.
- → How many carbs are in this pizza bowl?
That depends on what you put in! Usually, each bowl will have between 5 and 8 grams of net carbs. Most of it comes from the sauce, so stick with a low-sugar choice to keep your carb count nice and low.
- → Can I make this dairy-free?
Of course! Use a non-dairy cheese instead—look for ones made with coconut, almonds, or cashews. Some melty plant-based cheeses can have more starch, so check for that on the label.
- → What sides pair well with a pizza bowl?
Try tossing together a leafy salad with vinegar and olive oil, maybe roast up some broccoli or zucchini, or even serve it with garlicky cauliflower rice. If you're not worried about carbs, garlic bread goes great too.
- → How do I prevent the cheese from burning?
Keep an eye on it in the oven. If the cheese starts browning too fast, cover the bowl lightly with foil until it's ready. Baking in the middle of the oven at a lower heat, like 350°F, also helps keep cheese safe from burning.