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Low-Carb Baked Pizza Bowls

These easy baked pizza bowls are a high-protein, low-carb dinner made with lean ground chicken, vegetables, tomato sauce, and melted cheese. Baked until bubbly and golden, they're a simple gluten-free comfort meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 1/2 lb lean ground chicken
  • 1 cup mushrooms finely chopped
  • 1/2 red bell pepper chopped
  • 1/4 cup red onion chopped
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 1 1/2 cups low-sodium marinara sauce no-salt-added preferred
  • 1/4 cup part-skim mozzarella cheese shredded
  • 2 tbsp low-fat cottage cheese
  • fresh basil to finish
  • chili flakes to finish

Equipment

  • 1 large skillet
  • 2 oven-safe ramekins

Method
 

  1. Preheat oven to 400°F.
  2. Heat olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart, until fully browned with no pink remaining.
  3. Add mushrooms, red bell pepper, and red onion to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and all moisture from the mushrooms has fully evaporated.
  4. Stir in garlic powder, Italian seasoning, black pepper, and marinara sauce. Let everything cook together for 1 to 2 minutes so the flavors meld.
  5. Divide the mixture evenly between 2 oven-safe ramekins or small baking dishes.
  6. Scatter shredded mozzarella over the top of each bowl, then add small spoonfuls of cottage cheese across the surface.
  7. Place ramekins in the preheated oven and bake for 10 to 15 minutes, until the cheese is melted, bubbly, and just beginning to turn golden at the edges.
  8. Remove from the oven and top with fresh basil and a pinch of chili flakes. Serve immediately.

Notes

Cook mushrooms until all moisture has evaporated to avoid a watery bake. For extra protein, stir cottage cheese directly into the filling instead of spooning it on top. Add spinach, zucchini, or eggplant for more vegetables. Assemble ramekins ahead and refrigerate for up to 24 hours — add toppings just before baking. Freeze cooled leftovers in airtight containers for up to 2 months.