Crustless Pizza Bowl For One
This single serving crustless pizza bowl is layered with pizza toppings, marinara, and mozzarella in a 10-ounce ramekin and baked until bubbly. A low-carb, keto-friendly, gluten-free dinner.
Servings: 1 serving
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces ground Italian sausage
- ¼ cup chopped onions
- ¼ cup chopped green bell peppers
- 1 clove garlic -minced
- 2 tablespoons marinara sauce -divided
- 5 slices pepperoni
- ¼ cup shredded mozzarella cheese
- Optional: fresh basil for topping
Instructions
- Preheat the oven to 350°F (177°C).
- Heat olive oil in a 10-inch skillet over medium heat. Add the Italian sausage and break it into small pieces with a spatula. Cook for about 5 minutes, stirring occasionally, until browned and no pink remains.
- Add the chopped onions, green bell peppers, and garlic. Cook for about 2 minutes, stirring often, until the onions are translucent.
- Using a slotted spoon, transfer the sausage and vegetables to a paper towel-lined plate to drain excess grease.
- Spoon 1 tablespoon of marinara sauce into the bottom of a 10-ounce ramekin. Arrange the pepperoni slices in a single layer on top of the sauce.
- Spread the sausage and vegetable mixture evenly over the pepperoni.
- Spoon the remaining 1 tablespoon of marinara sauce over the filling, then sprinkle the shredded mozzarella evenly over the top.
- Place the ramekin on a rimmed baking sheet and bake for 10 minutes, until the cheese is melted and bubbling.
- Let the pizza bowl cool for 5 minutes before serving. The filling will be very hot.
Video
Notes
Drain the sausage well. Excess grease from the sausage will pool at the bottom of the ramekin during baking. Draining on a paper towel-lined plate before assembling prevents a greasy, soupy pizza bowl.
Shred your own mozzarella. Pre-shredded cheese is coated with cellulose to prevent clumping, and it doesn't melt as smoothly. A block of low-moisture mozzarella, shredded at home, gives you that stretchy, bubbly layer on top.
Choose a sugar-free sauce for keto. Some jarred marinara and pizza sauces have added sugar. Check the label if you're keeping this low-carb or keto-friendly.
Place the ramekin on a baking sheet. If the sauce bubbles over during baking, the baking sheet catches the drip. It also makes it easier to move the hot ramekin in and out of the oven.
Don't overfill the ramekin. A 10-ounce ramekin fits this recipe's portions with about a half inch of space at the top. Packing toppings above the rim leads to overflow and uneven melting.
If doubling this recipe, use two 10-ounce ramekins or one 5x5-inch baking dish.
Nutrition
Serving: 1serving | Calories: 541kcal | Carbohydrates: 9g | Protein: 9g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1249mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 1mg
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