Put a fun spin on pizza night with this easy pizza bowl recipe! They are low in carbs, super customizable, and ready in just 20 minutes.
If you love Papa John’s or Marco’s pizza bowls or just want to enjoy pizza without all the carbs, these crustless pizza bowls have your name on them.
These are a cross between my crustless pizza and chicken crust pizza but with a few tweaks. Baked in individual ramekins and oozing with plenty of cheese, even those who don’t watch their carbs will be obsessed.
Why this recipe works
- Perfect flavor and texture. The texture ticks all the pizza boxes: cheesy, hearty, and with some crunch from the veggies. It tastes like any good pizza out there.
- It’s quick and easy. This dish takes just 20 minutes to assemble, making pizza from scratch a reality any night of the week.
- Better than Papa John’s. The popular fast-food pizza shop may have started the trend, but this homemade version is better for you AND more delicious.
- Easy to customize. Like any good pizza recipe, you can add your favorite pizza toppings, sauces, and cheeses you like.
Ingredients needed
This pizza in a bowl is so easy, and besides the ground meat and toppings, there isn’t much else needed to make. Here is what you’ll need:
- Olive oil. To coat the skillet and saute the meat mixture.
- Garlic and onion. These add a deep, savory flavor to the ground chicken crust.
- Ground chicken. A flavorful ground chicken mixture is showcased on the bottom layer of each bowl. I used lean ground chicken as there is plenty of added fat with the cheese and pepperoni but use whichever you have on hand.
- Black pepper and sea salt. To season the chicken.
- Oregano and rosemary. Or use an Italian seasoning blend.
- Cheddar and mozzarella cheese. I highly recommend using both. Cheddar adds a ton of flavor to the ground chicken mixture, while creamy mozzarella melted over the top leaves the bowls with irresistible stretchy cheese pulls.
- Pizza sauce. Or any marinara sauce. You can also use my homemade keto pizza sauce if you follow a keto diet, or my homemade pomodoro sauce or sugo.
- Mushrooms and pepperoni. My two favorite toppings, but you can use anything you like, including turkey pepperoni, Italian sausage, green bell peppers, pineapple, bacon, ham, or fresh herbs like fresh basil.
Find the printable recipe with measurements below.
How to make pizza bowls
What I love about this keto pizza bowls recipe is just how easy they are to make. Even my younger family members help out when we whip them up.
Step 1- Make the base: Heat the olive oil in a non-stick pan, then add the garlic and onion and cook until fragrant. Add the ground chicken, salt, and pepper and cook until it’s no longer pink, then stir in the oregano and rosemary.
Step 2- Add to ramekins: Once cooked, evenly distribute the chicken amongst four small ramekins.
Step 3- Assemble the bowls: Add a scoop of pizza sauce to each one. Then, top with cheddar cheese, mushrooms, mozzarella, and pepperoni.
Step 4- Bake and serve: Bake the pizza bowls in the oven until the cheese is melted, bubbly, and golden around the edges. Let them cool for just a minute before serving.
Recipe tips and variations
- Broil at the end: To brown the top layer of mozzarella cheese, turn the oven on to broil during the last 2 minutes of baking. Remember to keep an eye on the bowls as the tops can burn quickly.
- Use any oven safe bowl: No ramekins? That’s okay. You can make this recipe in any small oven-safe bowl. Also, I sometimes make this more like a ‘casserole’, especially if I’m feeding a large crowd.
- Use other ground meat: The “base” is very forgiving and works with any kind of meat, including ground turkey, ground pork, or even ground beef.
- Change the sauce: BBQ sauce or buffalo sauce are popular options, or make a simple creamy garlic sauce.
- Use different cheese: Parmesan cheese, provolone cheese, and crumbled feta are all fabulous additions.
Storage instructions
To store. Let the leftovers cool in the ramekins, then cover them with plastic or transfer to an airtight container. Keep refrigerated for 4 to 5 days.
To freeze. I recommend baking the pizza bowls in aluminum foil ramekins if you’re planning on making freezer meals. Once baked and cooled, cover the bowls with plastic and freeze them for up to 6 months. Let thaw in the fridge before reheating.
To reheat. Microwave the bowls for 1 to 2 minutes or heat them in the oven until hot and bubbly.
Ingredients
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- 1 pound ground chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 small onion sliced
- 1/2 teaspoon oregano
- 1/2 teaspoon dried Rosemary
- 1 cup pizza sauce
- 1/4 cup mushrooms sliced
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1/4 cup pepperoni
Instructions
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Preheat the oven to 180C/350F. Grease four, 2-cup ramekins and set aside.
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In a non-stick pan, add the olive oil, garlic, and onion, and cook until fragrant. Add the ground chicken, salt, and pepper, and break it apart and cook until no longer pink. Stir through the oregano and rosemary. Remove the pan off the heat. Distribute the meat mixture evenly amongst the four ramekins.
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Add 1/4 cup of pizza sauce on top of each one, followed by the cheddar cheese, then the mushrooms, the the remaining mozzarella cheese. Top with the pepperoni.
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Bake the pizza bowls for 15-20 minutes, or until the cheese is melted and golden around the edges.
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Remove the pizza bowls from the oven and let them cool for a minute before serving.