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Pepperoni pizza bowls topped with fresh basil on a sheet pan.
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30-Minute Pizza Bowl

These easy pizza bowls layer deeply browned beef, pepperoni, and melty mozzarella into individual dishes. You get all the pizza flavor with no crust to make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: crustless pizza, pizza bowl, pizza bowl recipe
Servings: 4 servings
Author: Jennifer Pallian BSc, RD

Ingredients

For the beef

  • 1 tbsp olive oil
  • 1 lb ground beef
  • ½ tsp kosher salt

For the vegetables

  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 small onion finely chopped
  • ½ green bell pepper finely chopped
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ¾ tsp kosher salt
  • ¼ tsp red pepper flakes

To assemble

  • 1 can pizza sauce 14 to 15 oz
  • 3 cups shredded low-moisture mozzarella
  • 24 slices pepperoni
  • fresh basil for serving
US Customary - Metric

Instructions

  • Preheat the oven to 425°F. Preheat a deep skillet or Dutch oven over high heat for 4 to 5 minutes. Add 1 tbsp oil, then the ground beef. Brown undisturbed for about 5 minutes, then flip and brown the other side. Remove the beef and set it aside.
  • Wipe the pan and add 1 tbsp more oil. Add the mushrooms and let them brown undisturbed until dark and their moisture releases.
  • Stir in the onion, bell pepper, 3/4 tsp salt, garlic powder, Italian seasoning, and red pepper flakes. Cook about 5 minutes until soft. Stir the beef back in.

Layer the bowls

  • Spoon a little pizza sauce into the bottom of 4 (oven-safe) 2-cup glass meal prep bowls or ramekins. Add all the beef mixture, followed by remaining pizza sauce, then mozzarella. Top with pepperoni.
  • Set the bowls on a sheet pan. Bake for 15 to 18 minutes until bubbling and browned. Broil 1 to 2 minutes for crispy pepperoni, watching closely so the tops do not burn.
  • Rest 5 minutes, then top with fresh basil and serve.

Video

Notes

Bowls: Use four 2-cup oven-safe glass bowls or ramekins.
Make ahead: Assemble, cover, and refrigerate overnight, then bake from cold with a few extra minutes.
Storage: Keep leftovers covered in the fridge up to 4 days. Reheat at 350°F until hot, about 12 minutes.
Nutrition: Values are an automated estimate; verify with the WPRM calculator.

Nutrition

Calories: 733kcal | Carbohydrates: 16g | Protein: 45g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 2339mg | Potassium: 1159mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1413IU | Vitamin C: 26mg | Calcium: 494mg | Iron: 5mg