How I Make Cheesy Pizza Bowls That Are Low-Carb, High-Flavor, and Totally Craveable
I’m always looking for ways to enjoy my favorite comfort foods without the heavy feeling afterward, and that’s exactly how these Pizza Bowls came into my rotation. They’ve got everything I love about pizza—melty cheese, savory sauce, plenty of toppings—just without the crust.
They’re quick, protein-packed, and endlessly customizable, which means I can make them as classic or veggie-loaded as I want depending on my mood. Whether I’m trying to eat a little lighter or just want a fun dinner that doesn’t require dough, these hit the spot every time.
The best part? They come together in under 30 minutes, all in one skillet, and finish with a quick bake that makes everything bubbly and golden. They’re basically pizza night, simplified—and honestly, I might love them even more than the real thing.
Why I Love These Pizza Bowls
- All the flavor of pizza without the carbs or hassle of crust
- Super fast—on the table in about 30 minutes
- One-skillet meal with minimal cleanup
- Easily customizable for different tastes and dietary needs
- Perfect for meal prep or quick weeknight dinners
Ingredients You’ll Need
(Makes 2–3 servings | Prep Time: 10 minutes | Cook Time: 20 minutes)
- ½ pound lean ground turkey or ground beef
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup cheddar cheese, grated
- ½ cup pizza sauce
- 4 small mushrooms, chopped
- ¼ cup olives, sliced (use your favorite kind)
- 8 slices pepperoni
- ½ cup mozzarella cheese, grated
- Optional but tasty: chopped bell peppers and onions
How I Make My Pizza Bowls (Step-by-Step)
- Preheat the Oven
I set the oven to 400°F so it’s ready to finish things off with a melty, cheesy top. - Cook the Base
In a large skillet, I heat the olive oil over medium heat. I toss in the garlic, chopped peppers, and onions (if using), and sauté for about 30 seconds just to get the flavors going. - Add the Meat and Seasoning
Next, I crumble in the ground turkey or beef and cook for 5–6 minutes, stirring and breaking it apart until it’s no longer pink. I stir in the Italian seasoning and let it cook for another minute to blend everything together. - Mix in the Cheddar Cheese
Once the meat is fully cooked, I remove the skillet from heat and mix in the shredded cheddar cheese. It melts into the meat, making everything creamy and rich. - Layer with Sauce and Toppings
I transfer the mixture into oven-safe ramekins or small bowls (or leave it in the skillet if it’s oven-proof). I spread pizza sauce over the top, then layer on the chopped mushrooms, olives, and pepperoni slices. - Top with Mozzarella and Bake
I finish it off with a generous layer of mozzarella cheese, then bake for about 15 minutes—just until the cheese is melted, golden, and bubbling. - Serve Hot and Satisfy That Pizza Craving
I let them cool for a few minutes before digging in, and serve with a fork, maybe a little extra sauce on the side.
My Tips for the Best Pizza Bowls
- Use ramekins or small oven-safe bowls for a fun, individual presentation
- Make it spicy with crushed red pepper or hot Italian sausage
- Add fresh herbs like basil or parsley after baking for extra flavor
- Swap in veggies for a vegetarian version—zucchini, spinach, or artichokes work great
- Double the batch and store leftovers for lunch—reheat in the oven or microwave
Fun Variations I’ve Tried
- Buffalo Chicken Pizza Bowl: Use shredded chicken, buffalo sauce, blue cheese crumbles, and mozzarella
- Supreme Style: Add green peppers, onions, sausage, olives, and mushrooms
- Margherita-Inspired: Keep it simple with tomato slices, fresh mozzarella, and basil
- BBQ Chicken Pizza Bowl: Swap pizza sauce for BBQ, and use chicken, red onions, and cheddar
What I Serve with Pizza Bowls
- Garlic breadsticks or cauliflower bread if I want a little crunch
- Side salad with balsamic vinaigrette for something fresh
- Roasted zucchini or broccoli to round out the plate
- Sparkling water or a crisp beer to sip on the side
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! You can prep the meat mixture and assemble the bowls up to a day in advance. Just store in the fridge and bake when ready.
Q: Can I use other meats?
A: Absolutely—Italian sausage, ground chicken, or even plant-based crumbles work well.
Q: Are these keto-friendly?
A: They sure are! Just double-check your pizza sauce and toppings for added sugar.
Q: Can I use store-bought pizza crust under the filling?
A: You can, but the beauty of this dish is in the crust-free simplicity. If you want crunch, serve with toasted pita or flatbread on the side.
Why These Pizza Bowls Are in My Weekly Rotation
They’re fast, customizable, and seriously comforting. I get all the satisfaction of pizza without the dough—and honestly, I don’t miss it one bit. These bowls are the kind of meal I can throw together with what I’ve got in the fridge, and everyone’s happy.
So if you’re looking for a weeknight winner that feels indulgent but keeps things simple, give these pizza bowls a try. I bet they’ll land a spot in your dinner rotation too.
Skip the Crust: These Pizza Bowls Are Saucy, Savory, and So Satisfying
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 cup cheddar cheese
- 1 cup pizza sauce
- 1 cup bell peppers, chopped
- 1 cup mushrooms, sliced
- 1/2 cup pepperoni slices
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the bell peppers and mushrooms, and sauté until tender.
- Stir in the pizza sauce and Italian seasoning, then add salt and pepper to taste.
- Remove from heat and mix in half of the cheddar cheese.
- Spoon the mixture into individual oven-safe bowls.
- Top each bowl with the remaining cheddar cheese, pepperoni slices, and Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving.
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