Put a fun spin on pizza night with this best pizza bowl recipe. It’s loaded with bold flavor, gooey cheese, and savory toppings in every spoonful—without the crust.
The best pizza bowl is low in carbs, completely customizable, and ready in just 20 minutes, making it a delicious fix for busy weeknights or fuss-free parties.
What You’ll Need for These Irresistible Pizza Bowls
- Ground chicken – A lean and protein-packed base that soaks up all the pizza-inspired seasoning.
- Pizza sauce – Brings rich tomato flavor and classic pizza taste with every bite.
- Mozzarella cheese – Melts beautifully for that irresistible cheese pull and gooey texture.
- Cheddar cheese – Adds sharp, creamy depth that complements the mozzarella.
- Pepperoni – Delivers that signature smoky, salty finish and a satisfying crisp top.
- Mushrooms – Lend a savory, umami boost and balance the richness of the cheese.
- Garlic & onion – Build aromatic depth into the chicken mixture for bold flavor.
- Oregano & rosemary – Classic herbs that evoke traditional Italian seasoning with every bite.
Let’s Make It! (Spoiler: It’s So Easy)
Start by sautéing garlic and onions in olive oil until fragrant, then cook the ground chicken with seasoning until browned. Add oregano and rosemary to infuse that classic Italian aroma.
Spoon the chicken into ramekins, layer with pizza sauce, cheddar cheese, mushrooms, and a generous topping of mozzarella. Finish each bowl with a few slices of pepperoni.
Bake until golden, bubbly, and oozing with cheese. Let cool slightly, then dive in with a fork for a crust-free pizza experience that hits all the right notes.
Tips, Tricks, and Tasty Twists
These pizza bowls are endlessly adaptable. Swap the chicken for Italian sausage or ground turkey for a different flavor profile. For vegetarians, opt for sautéed spinach, olives, or bell peppers in place of meat.
To add a little heat, sprinkle in crushed red pepper or use spicy pepperoni. Looking for extra indulgence? A dollop of ricotta between the layers adds creamy decadence.
Use ramekins or oven-safe bowls that allow for generous layering. A sprinkle of fresh basil or parsley on top before serving can freshen things up with a bright herbal pop.
Keeping Pizza Bowls Fresh: Storing and Reheating Tips
Let leftovers cool completely in their ramekins before covering tightly with plastic wrap or transferring to airtight containers. Store them in the fridge for up to 5 days.
For freezing, bake in disposable aluminum ramekins and cool completely before wrapping and freezing for up to 6 months. Thaw overnight in the fridge before reheating.
To reheat, microwave for 1–2 minutes or place in a preheated oven until hot and bubbly. The cheese will melt all over again, making it just as delicious the second time around.
Mini Pepperoni Pizza Bowls
Ingredients
- 1 cup shredded cheddar cheese
- 1/4 teaspoon ground black pepper
- 1/4 cup sliced mushrooms
- 1/4 cup pepperoni slices
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 clove garlic finely minced
- 1 pound ground chicken
- 1/2 small onion thinly sliced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 cup pizza sauce
Instructions
- Instructions
- Preheat your oven to 180°C (350°F) and lightly grease four 2-cup ramekins, setting them aside once prepared.
- Warm a non-stick skillet over medium heat and add the olive oil, minced garlic, and sliced onion, cooking until aromatic. Introduce the ground chicken, seasoning it with salt and pepper, and cook thoroughly until no pink remains. Stir in the dried oregano and rosemary before removing the pan from heat. Evenly divide the chicken mixture among the ramekins.
- Spoon 1/4 cup of pizza sauce over each portion of meat. Layer with shredded cheddar cheese, followed by the mushrooms, and finish with the mozzarella cheese. Place a few slices of pepperoni on top.
- Transfer the ramekins to the oven and bake for 15–20 minutes, or until the cheese is fully melted and turns golden at the edges.
- Allow the bowls to cool briefly before serving.
Notes
To freeze: Prepare in foil ramekins if freezing. After baking and cooling, wrap and freeze for up to 6 months. Thaw in the refrigerator prior to reheating.
To reheat: Microwave for 1–2 minutes or bake until thoroughly heated and bubbling.
