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All the cozy, none of the crust.

You ever get hit with a craving so strong, it practically calls your name from the pantry? For me, that’s pizza. Always has been. Something about melted cheese and bubbling sauce — it just takes me back.

When I was growing up in the Midwest, Friday nights meant two things: someone would inevitably forget to thaw the chicken, and we were probably having pizza. And honestly? Nobody complained. We’d gather around the kitchen table with paper plates and a 2-liter of pop, arguing over who got the last slice. Good times.

These days, things look a little different. I’m trying to eat a little lighter (my joints told me to knock it off with the late-night crust), but I still want that flavor — that cozy, saucy, cheesy joy. That’s where this Low Carb Crustless Pizza Bowl comes in. It’s everything I love, just scooped into a bowl and baked to perfection.

Why You’ll Love This Recipe

Tastes like pizza night — without the food coma.
One pan, one baking sheet. Bless it.
Great for picky eaters, low-carb folks, or anyone tired of salad.
Ready in under 30 minutes (yes, really).
It reheats like a dream.

Here’s What You’ll Need

1 pound ground Italian sausage
1 cup sliced bell peppers (use the pretty ones — red, yellow, whatever’s in the fridge)
1 cup sliced mushrooms
1 cup sugar-free marinara (I like Rao’s, but anything low-carb works)
2 cups shredded mozzarella cheese
1/2 cup sliced black olives
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional but highly recommended)
Fresh basil for garnish (if you’ve got it — don’t stress if you don’t)

A few notes from my kitchen to yours:

Sausage: I usually go with spicy Italian — but mild is just fine. Ground turkey sausage works too.
Marinara: Just flip the jar and check the label. No added sugar = you’re good.
Cheese: Mozzarella is classic, but sometimes I throw in a little provolone or fontina for fun.
No basil? A little dried oregano works too — or skip the herbs altogether. It’s your bowl.

Let’s Make It — Step by Step

Brown the sausage
Heat up a big ol’ skillet over medium heat. Toss in your sausage and break it up with a wooden spoon. Cook it until it’s nice and brown — not grey, not half-cooked — brown. Then drain the grease (I just tilt the pan and scoop it out with a spoon, very professional-like).
Veggie time
Toss your peppers and mushrooms into the skillet with the sausage. Stir ‘em around and let them soften — about 5 minutes. You still want a little crunch in those peppers, just not raw.
Sauce it up
Pour in the marinara, sprinkle in the Italian seasoning and red pepper flakes if you’re feeling spicy. Let everything simmer together for 3–4 minutes. It should smell like an old-school pizza joint at this point. That’s how you know it’s working.
Assemble the bowls
Spoon that delicious mess into 4 oven-safe bowls (ramekins, mini casseroles, whatever you’ve got). Even it out as best you can — no one likes being shorted.
Cheese, glorious cheese
Top each bowl with a generous handful of shredded mozzarella and a few olives. If you don’t like olives, skip ‘em. I won’t tell.
Bake ‘til bubbly
Pop the bowls on a baking sheet (trust me — cheese overflow is real), and bake at 375°F for 10–15 minutes. You’re looking for bubbly, melted cheese with maybe a few golden spots.
Cool slightly, garnish, and devour
Let the bowls sit for a minute — they’ll be hotter than July. Then top with fresh basil if you’ve got it, grab a fork, and dig in.

What To Serve With It

This dish is pretty rich and cheesy, so I usually keep the sides light:

A simple green salad with vinaigrette (bonus points if there’s red onion in there).
Roasted broccoli or green beans — super easy, barely an inconvenience.
A little tomato basil soup on the side if it’s a chilly evening.
Low-carb garlic crisps if you’re missing that crunch — they’re super satisfying with all that melted cheese.

How to Store & Reheat

Got leftovers? You’re ahead of the game.

Let the bowls cool down, cover ’em up, and pop them in the fridge. They’ll keep for about 4 days.
Reheat in the microwave for 1–2 minutes, or warm them in the oven (350°F, covered with foil) until hot.
You can freeze them, too. Just skip the fresh basil and wrap them up tight. Reheat straight from frozen, adding 10-ish minutes to the oven time.

Ways to Make It Your Own

Veggie-heavy: Swap the sausage for zucchini, spinach, or eggplant. Still delicious.
Meaty twist: Add a little pepperoni or cooked bacon before the cheese goes on.
Spicy version: Jalapeños, crushed red pepper, or even a drizzle of hot honey on top — go for it.
Cheese swap: Try provolone, gouda, or even pepper jack. Trust your cheese instincts.
Kid-friendly: Let them “build” their own bowl — they’ll have fun and probably eat more veggies.

Let’s Chat About It

If you make this and love it (or even like it), I wanna hear about it. Did you change up the toppings? Add something unexpected? Forget the mushrooms and still love it? Leave a comment, send me a picture, or tag me if you post it — I live for those little kitchen victories we all share.

Until next time, take care of yourself and keep that oven warm — you never know when pizza cravings will strike.

Low Carb Crustless Pizza Bowl

This low-carb crustless pizza bowl is packed with bold Italian flavors without the extra carbs. Sausage, veggies, marinara, and gooey mozzarella are layered into personal oven-safe bowls — baked to cheesy perfection and finished with fresh basil.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Keto-Friendly, Low-Carb, Main Course, Oven Baked

Cuisine Italian-American

Servings servings

Calories 520 kcal

Ingredients

1 pound ground Italian sausage
1 cup sliced bell peppers
1 cup sliced mushrooms
1 cup marinara sauce sugar-free
2 cups shredded mozzarella cheese
1/2 cup sliced black olives
1 tsp Italian seasoning
1/4 tsp red pepper flakes optional
fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground Italian sausage over medium heat until browned and cooked through. Drain any excess fat.
Add the sliced bell peppers and mushrooms to the skillet and sauté until they are tender, about 5 minutes.
Stir in the marinara sauce, Italian seasoning, and red pepper flakes, if using. Let the mixture simmer for a few minutes to blend the flavors.
Divide the sausage and vegetable mixture evenly among four oven-safe bowls.
Top each bowl with an equal amount of shredded mozzarella cheese and sliced black olives.
Place the bowls on a baking sheet and bake in the preheated oven for about 10–15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before garnishing with fresh basil leaves. Serve warm.