These Keto Pizza Bowls are a perfect on-the-go meal for both kids and adults! Gluten-free, with Paleo and Whole30 swaps!
Can we all go ahead and agree that pizza is one of the most genius and delicious meal creations of all time? I’ve paid tribute to pizza many times, from my pizza-inspired low-carb lasagna all the way to pumpkin pizza. I’ve even made a breakfast cauliflower pizza with eggs because I think eating pizza is acceptable anytime, anywhere.
I seriously love pizza! And really, who doesn’t? It’s one of those universal comfort foods that everyone seems to crave. But when you’re following a low-carb lifestyle, traditional pizza can feel like an indulgence that’s out of reach. This keto pizza bowl is a virtually carb-free way to enjoy all the best flavors of pizza, without the dough! This recipe lets you experience the classic blend of ooey-gooey cheese, tangy tomato sauce, and savory toppings, all perfectly melded together. And yes, it’s really as delicious as it sounds. Imagine all the flavors you love about pizza, served in a bowl that’s packed with veggies, proteins, and just the right amount of cheese. Whether you’re a long-time keto fan or simply love a good twist on a classic, keto pizza bowls make a fantastic weeknight dinner that’s as easy as it is tasty.
Are Keto Pizza Bowls Healthy?
If you’re trying to cut carbs or boost your protein intake, keto pizza bowls are a great choice. By skipping the crust, these bowls significantly reduce the carbs typically found in pizza, making it ideal for low-carb, keto, and even Whole30 diets. It’s full of nutrient-dense ingredients like lean ground beef, colorful bell peppers, and rich tomato sauce. This recipe also works for those on a Paleo or Whole30 diet, with a few simple swaps. Traditional mozzarella can be replaced with a cashew-based “cheese” sauce, providing a creamy texture while keeping things dairy-free. The dish is naturally high in protein from the meats and cheese, making it a well-rounded, satisfying option that fits a variety of dietary preferences. That said, if you’re watching your salt and fat intake, these bowls may not be the best choice for you.
Let’s Talk Cheese
A major talking point for keto pizza bowls is, of course, the cheese. For those keeping things dairy-free or Paleo, the idea of skipping classic mozzarella can seem like a letdown. But don’t worry! This recipe offers a surprisingly tasty alternative: cashew “cheese” sauce. Now, it’s true that cashew “cheese” doesn’t have the same melty quality as dairy, but it offers a satisfying creaminess with a flavor that pairs incredibly well with the bold pepperoni and tangy tomato sauce.
If cashew cheese isn’t for you, don’t forget that these bowls are highly adaptable. Feel free to use nutritional yeast or try a different dairy-free cheese that melts well. The real charm of this recipe is how easily you can modify it based on what you have on hand or your dietary preferences. Don’t have ham? Skip it, or double the bacon. The possibilities are endless, and each version is delicious in its own way.
How to make ahead and store
These pizza bowls are fantastic for meal prep. Assemble them in individual airtight containers and store them in the fridge for up to 3 days. You can also freeze them for up to 3 months in a freezer-safe container. Just reheat in the microwave or oven when ready. Note that freezing might slightly alter the texture of the cheese and peppers, so they may be a bit softer after you reheat them.
Serving Suggestions
Keto pizza bowls are hearty enough to serve on their own, but you can pair them with a fresh side salad to lighten up the meal. A crisp Caesar Salad or Kale Caesar Salad works perfectly. You might also want to serve these bowls with low-carb Cauliflower Bread and a pan of Oven-Roasted Vegetables for an extra hearty meal. And if you’re in the mood for dessert, a light Panna Cotta makes a delightful finish to this comforting, Italian-inspired meal.
Recipe
Ingredients
- 24 slices of pepperoni, uncured (40g)
- 8 slices ham
- 4 slices bacon
- 2 green peppers (large), sliced
- 1 pound lean grass-fed ground beef
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 3/4 cup tomato sauce divided
- 1/4 cup black olives sliced
- 3 ounces mozzarella cheese grated
Paleo/Whole30 Cheese Sauce Ingredients:
- 1 cup roasted cashews soaked in water overnight (use salted)
- 1/3 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon stone-ground mustard
- Pinch of black pepper
Instructions
- Preheat your oven to 375°F and line a cookie sheet with parchment paper. Lay out the pepperoni and ham and cook until lightly crisp, about 5-10 minutes. Watch closely as the ham will most likely be done before the pepperoni.
- In a large frying pan over medium heat, cook the bacon until golden brown on each side, transferring to a paper towel-lined plate and blotting off the excess oil when cooked.
- Add the peppers and mushrooms right into the skillet with the leftover bacon fat and cook, stirring frequently, until golden brown and tender, about 10 minutes.
- While the veggies cook, heat a separate large frying pan on medium high and cook the beef, breaking it up as it cooks, until no longer pink inside, about 10 minutes. Drain out the excess fat.
- Stir the Italian seasoning and salt into the beef until well mixed. Then, stir in 1/2 cup of the tomato sauce.
- Divide the ham, pepperoni, vegetables, beef, bacon, and olives between 4, 3-cup meal prep bowls. Divide the remaining tomato sauce between each bowl (1 tablespoon each). Finally, divide the grated cheese, cover each bowl, and refrigerate until ready to eat! Bowls will last 3-5 days in the fridge.
- When ready to eat, uncover and microwave for about 1 minute, or until the cheese is melted. Mix and serve.
To make the Paleo cheese sauce (if using):
- Place all the ingredients in a SMALL (mine is 3 cups) food processor and blend, stopping to scrape down the sides often, until smooth. This will take a good 7-10 minutes.
- Store in small separate meal prep containers, as the “cheese” will lose its texture if you microwave it once you warm up the bowls.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I prefer onions over sweet peppers but don’t mind both. Is there a reason onions are not included? At least as an option?
Hi Lee! Feel free to add them!