Introduction

If you’ve ever craved pizza while following a keto lifestyle, this keto pizza bowl is your new best friend. It delivers all the flavors of a classic pizza—gooey cheese, savory sauce, and your favorite toppings—without the carb-heavy crust. Instead, everything is layered into a hearty, low-carb bowl that’s quick to prepare and endlessly customizable. Perfect for busy weeknights or meal prep, this recipe keeps you on track with your health goals while still indulging in comfort food. Packed with protein, healthy fats, and minimal carbs, it’s a guilt-free way to enjoy pizza night any day of the week.

Ingredients (Serves 2)

Base Layer

• 1 cup cooked shredded chicken (or ground beef/turkey)

• ½ cup low-carb marinara sauce (sugar-free)

• 1 tsp olive oil

Cheese & Toppings

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 8–10 pepperoni slices (or turkey pepperoni for leaner option)

• ½ cup sliced mushrooms

• ¼ cup diced bell peppers

• 2 tbsp black olives, sliced

• ½ tsp Italian seasoning

• Fresh basil leaves (for garnish)

Instructions

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

1. Preheat oven to 375°F (190°C). Lightly grease two oven-safe bowls with olive oil.

2. Prepare the base: Divide shredded chicken between the bowls. Stir in marinara sauce until evenly coated.

3. Add toppings: Layer mushrooms, bell peppers, and olives over the chicken. Sprinkle Italian seasoning for extra flavor.

4. Cheese it up: Generously top with mozzarella and Parmesan. Add pepperoni slices on top.

5. Bake: Place bowls on a baking sheet and bake for 12–15 minutes, until cheese is melted, bubbly, and golden brown.

6. Finish & serve: Garnish with fresh basil leaves. Serve hot and enjoy your crustless pizza creation!

Tip: For extra crispiness, broil for 1–2 minutes at the end.

Nutrition Facts (Per Serving)

• Calories: ~420

• Net Carbs: 6g

• Protein: 35g

• Fat: 28g

• Fiber: 2g

Optional Add-ons & Variations

• Vegetarian: Swap chicken for sautéed zucchini or cauliflower rice.

• Dairy-Free: Use dairy-free mozzarella and nutritional yeast instead of Parmesan.

• Topping Ideas: Try jalapeños for spice, spinach for extra greens, or bacon crumbles for smoky flavor.

• Sauce Swap: Use a creamy Alfredo base for a white pizza bowl twist.

Conclusion & Pro Tips

This keto pizza bowl is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the cheese melty and delicious. Pair it with a crisp side salad for a complete low-carb meal. Whether you’re cooking for yourself or sharing with family, this recipe is a fun, customizable way to enjoy pizza night without the carbs. Give it a try and share your favorite topping combos—you might inspire someone else’s next keto-friendly dinner!

Keto Pizza Bowl — Low-Carb, Cheesy, and Flavor-Packed

All the pizza flavors, none of the crust. Gluten-free, keto-friendly, and ready in under 30 minutes.

Introduction

If you’re craving pizza on a keto lifestyle, this keto pizza bowl brings the gooey cheese, savory sauce, and your favorite toppings together—without the carb-heavy crust. It’s quick, customizable, and perfect for busy weeknights. With protein, healthy fats, and minimal carbs, it’s a satisfying, guilt‑free way to enjoy pizza night any day.

Prep: 10 min Cook: 15 min Total: 25 min Servings: 2 Gluten‑free Keto

Ingredients (Serves 2)

Base layer

• 1 cup cooked shredded chicken (or ground beef/turkey)
• 1/2 cup low‑carb marinara sauce (sugar‑free)
• 1 tsp olive oil

Cheese & toppings

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 8–10 pepperoni slices (or turkey pepperoni)
• 1/2 cup sliced mushrooms
• 1/4 cup diced bell peppers
• 2 tbsp sliced black olives
• 1/2 tsp Italian seasoning
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease two oven‑safe bowls with olive oil.
2. Divide shredded chicken between bowls; stir in marinara until evenly coated.
3. Layer mushrooms, bell peppers, and olives over the chicken; sprinkle Italian seasoning.
4. Top with mozzarella and Parmesan; arrange pepperoni slices on top.
5. Bake 12–15 minutes until cheese is melted, bubbly, and golden.
6. Optional: Broil 1–2 minutes for extra browned, crispy edges. Garnish with basil and serve hot.

Nutrition (Per Serving)

Calories	~420
Net Carbs	6 g
Protein	35 g
Fat	28 g
Fiber	2 g

Optional add‑ons & variations

• Vegetarian: Swap chicken for sautéed zucchini or cauliflower rice.
• Dairy‑free: Use dairy‑free mozzarella and nutritional yeast instead of Parmesan.
• Topping ideas: Add jalapeños for heat, spinach for greens, or bacon crumbles for smoky flavor.
• Sauce swap: Try a creamy Alfredo base for a white pizza bowl twist.

Pro tips: Pair with a crisp side salad. Store leftovers up to 3 days in an airtight container. Reheat in an oven or air fryer for best texture—avoid microwaving to keep the cheese bubbly and edges slightly crisp.