I grew up in a house where pizza night meant a mountain of crusts and a very anxious carb counter at the table. That’s how this Amazing Low-Carb Pizza Bowl Without Any Crust was born: all the flavors of a classic pizza — savory meat, tangy tomato, melty cheese — concentrated into a cozy, crust-free bake. It’s the kind of recipe you make when you want comfort food without the carbs, or when you need a quick weeknight dinner that satisfies picky eaters. If you enjoy crust-free options, you might also like this cottage cheese pizza crust recipe for another clever low-carb swap.
Why you’ll love this dish
This pizza bowl delivers everything you want from a pizza — savory protein, bright tomato, and stretchy cheese — without any dough. It’s perfect for busy weeknights, meal-prep lunches, or anyone following low-carb or keto-ish eating. Benefits at a glance:
- Fast: Mostly stovetop work, then a short bake.
- Satisfying: Ground beef or sausage gives real bite and umami.
- Flexible: Swap vegetables and cheeses to please the family.
- Kid-friendly: It reads like pizza, so it’s easy to sell to fussy eaters.
“Filled with familiar pizza flavors but without the guilt — my kids didn’t miss the crust at all,” — a quick note from my last test run.
The cooking process explained
Before you grab pans and preheat the oven, here’s the straightforward plan: brown the meat, soften the vegetables with garlic, stir in tomato sauce and Italian seasoning, move everything to an oven-safe dish, top with mozzarella, and bake until bubbly. Expect about 25–30 minutes total: 10–15 minutes active on the stove, then 15 minutes in the oven.
What you’ll need
- 1 lb ground beef or Italian sausage (use lean beef to cut fat, or spicy sausage for a kick)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 1/2 cups vegetables, low-carb (sliced bell pepper, zucchini, spinach, or mushrooms)
- 1/2 cup tomato sauce (choose no-sugar-added for lowest carbs)
- 1 tbsp Italian seasoning (or 1 tsp oregano + 1 tsp basil)
- 1 cup mozzarella cheese, shredded (freshly shredded melts better)
Substitutions/notes: swap ground turkey or plant-based crumbles for a lighter or vegetarian option. If you prefer extra sauce, add an extra 1/4 cup, but subtract a bit of veggies so the bake doesn’t get watery.
Step-by-step instructions
Heat a skillet over medium and add the ground beef or Italian sausage. Break it up and cook until no longer pink and nicely browned, about 6–8 minutes. Drain excess grease if needed, leaving a little fat for flavor.
Add the garlic powder and the low-carb vegetables to the skillet. Sauté, stirring, until the vegetables are tender and have released their juices, roughly 4–6 minutes depending on what you choose.
Pour in the tomato sauce and sprinkle the Italian seasoning over the mixture. Stir thoroughly so every bit gets coated. Let it simmer for 1–2 minutes to marry the flavors.
Spoon the meat-and-veg mixture into a greased baking dish, spreading it into an even layer. Sprinkle the shredded mozzarella cheese evenly across the top.
Bake in a preheated 350°F (175°C) oven for about 15 minutes, or until the cheese is melted, golden, and bubbling at the edges.
Remove from the oven and let the pizza bowl sit for 3–5 minutes before serving so it sets slightly. Serve warm.
Best ways to enjoy it
Serve this pizza bowl straight from the dish into shallow bowls. Pairings that work well:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted asparagus or broccoli for extra veggies.
- A side of pickled peppers or olives if you like briny contrast.
For a more casual meal, scoop onto lettuce leaves for a taco-style bite, or serve alongside garlic-roasted cauliflower to keep things low-carb.
How to store & freeze
Refrigerate leftovers in an airtight container within two hours of cooking. They keep well for 3–4 days. To reheat, warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F oven for 8–10 minutes until warmed through and the cheese is bubbly.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
- Brown the meat well: the Maillard flavor from good browning makes a huge difference.
- Avoid watery veggies: if using zucchini or mushrooms, salt them lightly, let sit for 10 minutes, then squeeze out excess liquid. That prevents a soggy bake.
- Use freshly shredded mozzarella: pre-shredded cheese often contains anti-caking agents that reduce meltiness.
- Taste before baking: adjust salt, pepper, and seasoning when the sauce is in the pan so the final bake is perfectly seasoned.
Creative twists
- Pepperoni-style: stir in diced pepperoni and finish with a blend of mozzarella and provolone.
- BBQ pizza bowl: swap tomato sauce for low-sugar BBQ sauce and add diced red onion and cilantro.
- Veggie-forward: make it meatless by substituting a firm tofu crumble or 1 cup cooked lentils, and boost the Italian seasoning.
- Breakfast pizza bowl: crack a couple of eggs on top before baking for a brunch-ready version, or pair with a simple morning salad using our low-carb cottage cheese breakfast idea.
Common questions
Q: How long does this take to make?
A: Active prep and stovetop time is about 15 minutes; baking is 15 minutes. Plan for 30 minutes total.
Q: Can I make this dairy-free?
A: Yes — omit the cheese or use a dairy-free melting cheese. You may want to increase the seasonings slightly to compensate for the missing cheesy richness.
Q: Is this freezer-friendly?
A: Yes. Cool fully, store in a freezer-safe container for up to 2 months, and thaw overnight before reheating.
Q: Can I use tomato paste instead of sauce?
A: You can, but tomato paste is concentrated. Mix 2 tbsp paste with 1/2 cup water and season well so the sauce doesn’t taste flat.
Q: Is this safe for meal prep?
A: Absolutely. Portion into single-serve containers for 3–4 days in the fridge. For best texture, reheat in the oven rather than microwave when possible.
Conclusion
If you want the filling satisfaction of pizza without the carbs — especially for a busy weeknight — this crustless pizza bowl is a dependable, flavorful option. For another crustless approach and inspiration, see this Easy Crustless Pizza Bowl Recipe – Get On My Plate.
Print
Amazing Low-Carb Pizza Bowl Without Any Crust
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A cozy, crust-free pizza bowl packed with savory meat, tangy tomato, and melty cheese—perfect for low-carb diets.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 1/2 cups low-carb vegetables (sliced bell pepper, zucchini, spinach, or mushrooms)
- 1/2 cup tomato sauce
- 1 tbsp Italian seasoning (or 1 tsp oregano + 1 tsp basil)
- 1 cup mozzarella cheese, shredded
Instructions
- Heat a skillet over medium and add the ground beef or Italian sausage. Cook until browned, about 6–8 minutes.
- Add garlic powder and low-carb vegetables. Sauté until tender, about 4–6 minutes.
- Pour in the tomato sauce and sprinkle Italian seasoning. Let it simmer for 1–2 minutes.
- Transfer the mixture to a greased baking dish and spread evenly. Sprinkle mozzarella on top.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes, until cheese is melted and bubbly.
- Remove from the oven and let sit for 3–5 minutes before serving.
Notes
For variations, you can substitute ground turkey or plant-based crumbles. Adjust seasonings as necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American