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All the cheesy, saucy comfort of pizza with none of the crust. A seasoned ground-chicken base stands in for the dough, topped with sugar-free sauce, gooey mozzarella, and your favorite pizza toppings. High-protein, gluten-free, and keto-friendly—ready in under 40 minutes.

Low-Carb Crustless Pizza Bowl

All the cheesy, saucy comfort of pizza with none of the crust. A seasoned ground-chicken base stands in for the dough, topped with sugar-free sauce, gooey mozzarella, and your favorite pizza toppings. High-protein, gluten-free, and keto-friendly—ready in under 40 minutes.
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Ingredients Method Notes

Ingredients
  

  • Chicken Base
  • 1 lb ground chicken
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • Toppings
  • ½ cup sugar-free pizza sauce or sugar-free marinara
  • 1 cup shredded mozzarella cheese freshly shredded recommended
  • ¼ cup sliced pepperoni
  • ¼ cup sliced black olives
  • ¼ cup diced green bell pepper
  • ¼ cup diced red onion

Method
 

  1. Preheat and season. Heat oven to 375°F (190°C). In a large bowl, mix the ground chicken with oregano, garlic powder, salt, and pepper until evenly combined.
  2. Form the base. Press the seasoned chicken evenly into a greased 8- or 9-inch pie dish, building a slightly raised edge to hold the toppings.
  3. First bake. Bake the base alone for 20 minutes, until cooked through and lightly golden.
  4. Layer. Remove from the oven. Spread the pizza sauce over the hot base, top with mozzarella, then add the pepperoni, olives, bell pepper, and red onion.
  5. Final melt. Return to the oven for 5–7 minutes, until the cheese is melted, bubbly, and lightly browned. For a blistered top, broil the last 1–2 minutes, watching closely.
  6. Rest and serve. Let rest 3–5 minutes so the cheese sets, then slice or scoop and serve.

Notes

Prevent a watery bowl. Lightly sauté the bell pepper and onion before topping to cook off excess moisture; a higher-water ground chicken can also contribute liquid.
Best melt: shred mozzarella from a block—pre-shredded varieties contain anti-caking agents that resist a smooth melt.
Dairy-free: substitute a melt-formulated dairy-free cheese.
Make-ahead / freezing: freeze the cooked chicken base (wrapped in plastic and foil) up to 2 months; thaw overnight, then add toppings and do the final bake.
Storage: refrigerate leftovers in an airtight container 3–4 days. Reheat in a 350°F oven (~10 min) or air fryer (3–5 min) for the best texture.
Keto note: macros depend on your sauce and pepperoni brands—check the labels.
Nutrition is an estimate and will vary with brands and portion size.