Low carb crustless pizza bowl

Prep Time: 10 minutes | Cook Time: 18-22 minutes | Total Time: 30 minutes
Skill Level: Easy | Serves: 1 (easily doubled) | Calories per Serving: ~480

Recipe Introduction: Pizza Night, Reinvented

Welcome to the future of pizza—deep, unwavering flavor without the carb-heavy crust. This Crustless Pizza Bowl is a revelation for anyone craving the savory, cheesy, saucy joy of pizza while following a low-carb, keto, or gluten-free lifestyle. It layers classic pizza ingredients into a personal, bakeable dish where the edges get crispy, the cheese becomes gloriously browned and bubbly, and every spoonful is a perfect bite of pepperoni, sausage, and melted mozzarella. It’s faster than delivery and infinitely more customizable. Pizza night is saved!

Ingredients

For the Pizza “Base” & Seasoning:

2 large eggs
½ cup (4 oz) full-fat ricotta cheese OR ½ cup small-curd cottage cheese, blended smooth
1 cup (4 oz) shredded whole-milk, low-moisture mozzarella cheese
¼ cup (about 25g) finely grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional)
Pinch of salt (Parmesan adds saltiness)

For the Toppings & Assembly:

⅓ cup sugar-free pizza sauce or marinara sauce*
¼ cup (1 oz) shredded mozzarella cheese (for the top layer)
10-12 slices pepperoni
2 tablespoons cooked Italian sausage crumbles (about 1 oz)
2 tablespoons diced green bell pepper
2 tablespoons sliced black olives
1 tablespoon diced red onion

Optional Garnishes:

Fresh basil leaves, torn
A drizzle of sugar-free ranch or garlic sauce

*Sauce Note: Always check labels for added sugars. Rao’s Homemade® Marinara is a widely available, excellent low-carb option.

Instructions

Step 1: Create the Savory “Crust” Batter (5 minutes)

This egg and cheese mixture forms a sturdy, flavorful base that puffs up and holds all your toppings.

Preheat your oven to 375°F (190°C). Grab a 2-cup capacity oven-safe dish, such as a large ramekin, small ceramic baker, or a disposable foil “pizza bowl.” Lightly grease it with olive oil or non-stick spray.
In a medium mixing bowl, whisk the 2 eggs until uniform.
Add the ricotta (or blended cottage cheese), 1 cup of shredded mozzarella, Parmesan cheese, Italian seasoning, garlic powder, onion powder, red pepper flakes, and a pinch of salt. Mix vigorously with a fork or spatula until you have a thick, cohesive, and slightly sticky batter.

Step 2: Layer Your Masterpiece (5 minutes)

The order of operations is crucial for the perfect texture.

Press the Base: Spoon the cheese and egg batter into your prepared dish. Use the back of the spoon to press it evenly across the bottom and slightly up the sides, forming a “bowl” shape to contain the sauce.
Sauce Layer: Spread the sugar-free pizza sauce evenly over the base, leaving a small border (about ¼ inch) around the edge to prevent boil-over.
Toppings: Scatter the cooked sausage, bell pepper, olives, and red onion over the sauce.
Cheese Blanket: Sprinkle the reserved ¼ cup of shredded mozzarella evenly over the vegetables and meat.
The Finishing Touch: Artfully arrange the pepperoni slices on top of the cheese in a single layer.

Step 3: Bake to Bubbling, Golden Perfection (18-22 minutes)

Place the dish on a small baking sheet (to catch any potential drips) and transfer to the preheated oven.
Bake for 18-22 minutes. The bowl is done when the edges are deeply golden and pulling away from the sides, the cheese on top is fully melted and spotted with brown, and the center is set (it should not jiggle liquidly when shaken).
The Essential Rest: Remove from the oven and let it cool in the dish for 5-7 minutes. This allows the proteins to set, transforming the bowl from a lava-like state into a sliceable, spoonable meal that holds its shape.

Serving & Pairing Suggestions

Serve it Straight: Enjoy it directly from the baking dish with a fork and a side salad.
The “Dip”: For an extra treat, serve with a side of cooled, full-fat ranch dressing or garlic aioli for dipping the cheesy edges.
Make it a Feast: Pair with crispy oven-baked zucchini chips or a simple arugula salad with a lemon vinaigrette to cut through the richness.
Cooling Contrast: A few pepperoncini or banana pepper rings on the side add a perfect tangy crunch.

Nutrition Information (Per Entire Bowl)

Calories: ~480
Total Fat: 36g
Saturated Fat: 18g
Cholesterol: 285mg
Sodium: 1280mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Net Carbs: 7g
Sugars: 3g (from vegetables and sauce)
Protein: 32g

Nutritional information is an estimate based on the specific ingredients listed, using Rao’s Marinara and full-fat dairy. Values will vary with brand choices and topping swaps.

Chef’s Notes: Your Guide to Customization & Success

The Core Formula for Endless Variations:

This recipe is built on a simple, flexible formula. Memorize this for endless creations:
Base (Egg + Ricotta/Cottage + Mozzarella + Parmesan + Seasoning) + Sauce + Toppings (1/2 cup total) + Top Cheese.

Popular Flavor Profiles:

The Supreme: Swap in mushrooms, sliced pepperoncini, and crumbled bacon.
Buffalo Chicken: Use ½ cup shredded rotisserie chicken tossed in 1 tbsp Buffalo sauce instead of sausage/pepperoni. Top with mozzarella and blue cheese crumbles after baking.
White Pizza: Omit the tomato sauce. Spread a layer of ricotta mixed with garlic and spinach over the base, then top with mozzarella and cooked pancetta or bacon.
Margherita: After baking, top with fresh mozzarella pearls, sliced cherry tomatoes, and fresh basil.

Pro-Tips for the Perfect Bowl Every Time:

Pre-Cook Wet Veggies: For mushrooms, zucchini, or spinach, sauté them first to release moisture. Adding them raw can make the bowl watery.
Blend Your Cottage Cheese: If using cottage cheese instead of ricotta, give it a quick blend with an immersion or countertop blender for a smoother, ricotta-like texture. No blender? A vigorous mash with a fork works.
The Browning Boost: For a more dramatic, browned top, switch the oven to broil for the final 1-2 minutes of cooking. Watch it like a hawk!
Double for a Meal: This recipe is designed for one very hungry person or can be split as a side for two. To feed a family, simply multiply the ingredients and bake in a larger, greased pie dish or 8×8 baking dish, adding 5-10 minutes to the bake time.

Dietary Modifications:

Dairy-Free: Use a dairy-free mozzarella shred (like those from Violife or Miyoko’s), a plain, unsweetened dairy-free yogurt in place of ricotta, and nutritional yeast in place of Parmesan. The texture will vary but will still be delicious.
Higher Protein: Add ¼ cup of unflavored or plain collagen peptides to the base batter—it dissolves without altering flavor.

Meal Prep & Storage Guide:

Assemble-Ahead: You can assemble the bowls (through Step 2) in oven-safe, lidded containers and refrigerate for up to 24 hours. Bake directly from the fridge, adding 3-5 minutes to the bake time.
Storing Leftovers: Cool completely, cover tightly, and refrigerate for up to 3 days.
Reheating for Best Results: Do not microwave. Reheat in a toaster oven or conventional oven at 350°F for 10-12 minutes, or in an air fryer at 370°F for 6-8 minutes. This restores the crispy edges and melted cheese texture.