Low Carb Crustless Pizza Bowl

I turn to this low carb crustless pizza bowl whenever I crave the flavors of pizza without the heaviness of dough. Packed with hearty meat, sautéed veggies, rich marinara, and gooey cheese, it’s a satisfying meal that fits perfectly into a low-carb lifestyle.

Why You’ll Love This Recipe

I love this dish because it brings all the best parts of pizza—cheese, sauce, and savory toppings—without the carbs. It’s fast, flavorful, and customizable with your favorite pizza ingredients. Plus, I can make it in individual ramekins for a fun and personal dinner experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• ½ cup chopped onions

• ½ cup chopped green bell peppers

• 1 cup sliced mushrooms

• 2 cloves garlic, minced

• 1 pound ground beef or ground turkey

• ½ teaspoon Italian seasoning

• Salt and pepper to taste

• 1 cup low-carb marinara sauce (no sugar added)

• 1½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• ¼ teaspoon crushed red pepper flakes (optional)

• Fresh basil or parsley, chopped (for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and prepare 2–3 oven-safe ramekins or small baking dishes.

2. I heat the olive oil in a skillet over medium heat, then sauté the onions, bell peppers, and mushrooms for 4–5 minutes until they soften.

3. I add minced garlic and cook for an additional minute.

4. I move the vegetables to one side and add the ground meat, seasoning it with Italian herbs, salt, and pepper. I cook until the meat is browned and fully cooked, draining any excess fat.

5. I stir in the marinara sauce and let the mixture simmer for 2–3 minutes.

6. I divide the mixture into ramekins, top each with mozzarella, sprinkle Parmesan over it, and add crushed red pepper flakes if I want a little heat.

7. I place the ramekins on a baking sheet and bake for 10–12 minutes until the cheese is melted and bubbly.

8. I let the bowls cool slightly before garnishing with fresh herbs and serving.

Servings and timing

This recipe makes 3 hearty servings. The prep time is 10 minutes, and the cook time is 20 minutes, bringing the total time to just 30 minutes. Each serving is approximately 320 kcal.

Variations

• Switch up the protein: I sometimes use Italian sausage or shredded rotisserie chicken for a new flavor profile.

• Add more veggies: Spinach, olives, or zucchini slices make great additions.

• Make it spicier: I add more red pepper flakes or a dash of hot sauce to turn up the heat.

• Cheese swap: I try provolone or gouda for a different cheesy twist.

• Keto boost: I drizzle a little olive oil or add a spoonful of ricotta for added fats.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use the microwave for 1–2 minutes or pop the ramekins back in a 350°F oven for 10 minutes until heated through. I avoid freezing as the texture of the vegetables can become mushy.

FAQs

1. Can I use store-bought marinara sauce?

Yes, I do—but I always check the label for added sugars and stick with low-carb versions to keep it keto-friendly.

2. Is this dish keto-approved?

Absolutely. With minimal carbs and a good balance of protein and fat, this fits well into a ketogenic diet.

3. Can I make this ahead of time?

I often prepare the meat and veggie mixture in advance, then assemble and bake just before serving for the best texture.

4. Can I make this without cheese?

Yes, but I find that the cheese is what gives it that true pizza flavor. For a dairy-free option, I use plant-based cheese alternatives.

5. What can I use instead of ramekins?

If I don’t have ramekins, I use a small casserole dish or even a muffin tin for mini portions.

Conclusion

This low carb crustless pizza bowl is my go-to dinner when I want something cozy, cheesy, and quick. It’s endlessly customizable, satisfying, and keeps my meals exciting without the carbs. I recommend giving it a try—you might just forget all about the crust.