Tasty Crustless Pizza Bowl

When pizza cravings hit but I'm watching carbs, these crustless bowls are my go-to solution. Each serving lets everyone pick their favorite add-ins while keeping everything light and low-carb.

These bowls came about during my carb-cutting phase and they've turned into such favorites that even my friends who normally load up on bread ask for them when they stop by. That gooey cheese and tasty meat base really hits the spot when pizza urges strike.

Ingredients

• Olive oil: Creates a tasty foundation for cooking and brings that Mediterranean touch
• Onions, green bell peppers, and mushrooms: Add different textures and good-for-you stuff without piling on carbs
• Garlic cloves: Go with freshly minced for the strongest flavor kick
• Ground beef or turkey: Pick 85% lean for the right balance of taste and fat
• Italian seasoning: Try to find mixes containing oregano, basil and thyme for real pizza vibes
• Low-carb marinara sauce: Double-check that it's under 5g carbs per serving with no extra sugars
• Mozzarella cheese: Grate it yourself for smoother melting than the bagged kind
• Parmesan cheese: Brings that savory punch that makes you think of real pizza
• Crushed red pepper flakes: Put in as much or little as you like, or skip it if you can't handle heat
• Fresh herbs for garnish: Don't even think about leaving these out - they bring life to all the rich flavors

Step-by-Step Instructions

Preheat Oven:

Get your oven running at 400°F with the rack sitting in the middle. This temp will give you those tasty brown spots on the cheese that everyone fights over. Grab 2 or 3 oven-safe ramekins depending on how many folks you're feeding and set them on a baking sheet so they're easier to handle.

Sauté the Veggies:

Pour some nice olive oil into a big skillet over medium heat. When it starts to shimmer, toss in your diced onions, bell peppers, and mushrooms. Let them cook about 4-5 minutes, giving them an occasional stir, until they soften but still have some bite to them. Throw the garlic in just for the last minute so it doesn't burn and get bitter.

Cook the Meat:

Push all those veggies to the sides of the pan to make room in the middle. Drop in your ground meat, breaking it into small chunks as it cooks. Sprinkle your Italian seasoning, salt, and pepper right onto the meat to pack in the flavor. Cook until you don't see any pink, around 5-7 minutes. Tip the pan and scoop out extra fat so your dish doesn't end up swimming in grease.

Add Marinara:

Drizzle your low-carb marinara all over everything and gently mix it all together. Let it bubble softly for 2-3 minutes so the sauce gets a bit thicker and all the flavors make friends. You want the sauce to coat everything nicely without being too runny.

Assemble the Pizza Bowls:

Scoop the hot mixture evenly into your ramekins, filling them about three-quarters of the way up. Cover each one generously with mozzarella, making a cheesy blanket on top. Finish with a sprinkle of Parmesan and red pepper flakes if you want, making sure everything's spread out evenly for consistent flavor in every bite.

Bake:

Put your filled ramekins on a baking sheet to catch any drips and stick them in your hot oven. Start watching them after 8 minutes, looking for the cheese to get all melty with those yummy golden spots. They usually need about 10-12 minutes total to get that perfect stretchy cheese texture.

Garnish and Serve:

Once they're out of the oven, let them sit for 2-3 minutes so you don't burn your tongue and the flavors can settle down. Toss some freshly chopped basil or parsley on top right before serving to add some color and a fresh contrast to the rich flavors below.

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The green bell peppers really make this dish special for me. My grandma always used them when she made her Italian sauce, and they give just the right sweet crunch against the hearty meat. The first time I served these bowls, my brother who's crazy about pizza didn't even ask where the crust was!

Storage and Reheating

These bowls keep their taste surprisingly well if you store them right. Let them cool all the way before covering with plastic wrap or putting them in sealed containers. They'll stay good in the fridge for up to 4 days, which makes them great for planning your weekly meals. When it's time to reheat, your best bet is using an oven at 350°F for about 10 minutes instead of the microwave, which can make the cheese tough and cause the fats to separate.

Customize Your Toppings

What's so great about these bowls is how easily you can change them up. You could set up a topping station for family dinner with options like sliced olives, pepperoni, cooked sausage, fresh spinach, or artichoke hearts. Just watch out for adding too many juicy veggies like fresh tomatoes, which might make everything too wet. For a super rich version, try putting a layer of cream cheese under the marinara for a twist that tastes like pizza dip - everyone will want seconds.

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Serving Suggestions

While these bowls taste great on their own, they go really well with simple sides that won't mess up your low-carb goals. A fresh Caesar salad with homemade dressing gives you that nice crisp contrast, while roasted veggies like asparagus or zucchini round out the meal with extra nutrients. If you're not strictly counting every carb, try a piece of low-carb bread brushed with garlic butter - it's perfect for scooping up all the last bits of sauce and cheese.

Common Questions

→ Can I use a different type of ground meat?

Sure thing, swap the beef or turkey for ground chicken, pork, or even meatless alternatives if you want.

→ What's the best low-carb marinara sauce?

Go for sauces that say 'no sugar added' or check for ones with just basic, natural stuff in them to keep carbs down.

→ Can I prepare this dish ahead of time?

You bet. Put everything together early, stick it in the fridge, and just pop it in the oven when you're ready to eat for that fresh, melty cheese.

→ What other vegetables can I use?

Try throwing in some zucchini, spinach, or eggplant for extra taste and goodness.

→ Can this be made dairy-free?

For sure. Just grab some non-dairy cheese options and you'll make it work for folks who can't do dairy.

→ How do I prevent the dish from being watery?

Make sure to drain your meat after cooking and cook those veggies long enough to get rid of extra water before you put it all together.