Crustless Pizza Bowl
Published
When you want pizza but don’t want to fuss with a crust, these crustless pizza bowls are such an easy dinner. Sausage, peppers, and onion are cooked with marinara, spooned into individual ramekins, and covered with mozzarella, Parmesan, and pepperoni. Everything goes into the oven until the cheese is bubbling and golden around the edges. You get all those classic pizza-night flavors, savory sausage, tangy sauce, gooey cheese, and crispy pepperoni, without the crust. This is one of those dinners I turn to when everyone is craving pizza, but I want something a little easier, and the empty ramekins at the end of dinner say it all.
What Makes These Pizza Bowls So Good
Some pizza bowls are essentially pasta casseroles with pizza toppings added on top. These keep things much simpler. There’s no pasta or other filler, just hearty sausage, peppers, and onion cooked directly into the marinara for a rich, flavorful filling. I found that draining the sausage before adding the sauce really matters. When I skipped that step, the extra grease collected underneath the cheese and made it harder for the topping to melt evenly.
I also love making these in individual ramekins rather than one large baking dish. The smaller bowls give you plenty of surface area for the cheese, which means more bubbling, golden edges on every serving. Those browned bits are my favorite part and give the bowls that unmistakable baked-pizza feel. These are perfect when a craving for pizza hits but I don’t feel like making a crust. Instead, I can whip up my gluten-free pizza dough another time when I’m in the mood for a traditional pizza night.
Let the filling simmer before portioning it out. It only takes another 2-3 minutes, but that short simmer helps the marinara thicken and prevents the filling from becoming watery while it bakes. The sauce should coat the sausage rather than run freely around it.
Gluten-Free Cooking Tips
- Drain the sausage well before adding the marinara. I tested this with and without draining, and the difference was noticeable. Leaving the grease in the skillet can create a layer underneath the cheese that prevents it from melting as evenly.
- Give the ramekins some breathing room. Don’t fill them all the way to the top. I like to fill each one around three-quarters full, leaving enough space for the cheese and toppings to bubble without spilling over the sides.
- Bake until the cheese is golden. Melted cheese is good, but those lightly browned edges are what really make these taste like pizza. If the cheese is melted but still pale, give the bowls another minute or two in the oven.
Crustless Pizza Bowl
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 (80 g) small red onion, diced
- (120 g) small green bell pepper, diced
- 1 lb (450 g) Italian sausage
- 1½ cups (360 g) marinara sauce
- 1 tsp (1 g) Italian herbs
- ½ tsp (1 g) dried oregano
- ½ tsp (1.5 g) garlic powder
- ¼ tsp (0.5 g) red pepper flakes
- 1½ cups (150 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ cup (60 g) sliced pepperoni, chopped or mini
Instructions
- Preheat oven to 375°F (190°C). Lightly grease five oven-safe 1-cup sized ramekins with nonstick spray.
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes until softened.
- Add the sausage meat and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Stir in the marinara sauce, Italian herbs, oregano, garlic powder, and red pepper flakes. Simmer for 2–3 minutes.
- Divide the mixture evenly among the prepared bowls. Top with mozzarella, Parmesan, and pepperoni.
- Bake for 15-16 minutes, until the cheese is melted and bubbly. Serve hot.
Notes
- Sausage and pepperoni already add quite a bit of salt, so taste the filling before seasoning it with additional salt.
- If you’re using ramekins that are wider or shallower than 1 cup, start checking the bowls early, since a shallower layer will brown more quickly.
- Marinara brands can taste very different, so choose a sauce you genuinely enjoy on its own. Its flavor comes through in every bite.
- You can easily adjust the spice level with the red pepper flakes, or leave them off the bowls and serve them at the table so everyone can add their own.
- Leftovers keep well, so store cooled bowls in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Pizza Bowls Step by Step
Gather the ingredients: Gather all the ingredients together and preheat your oven to 375°F (190°C). Spray five oven-safe 1-cup ramekins lightly with nonstick spray to make serving and cleanup easier.
Soften the vegetables: Warm the 1 tbsp olive oil (15ml) in a large skillet over medium heat. Add the diced red onion (80g) and green bell pepper (120g). Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened and the edges of the onion are beginning to turn translucent.
Brown the sausage: Add 1 lb. Italian sausage (450g) and cook, breaking it into small pieces as it browns. Continue cooking until no pink remains. Drain away any excess grease before moving on to the sauce.
Build the sauce: Add the 1½ cups marinara sauce (360g), 1 tsp Italian herbs, ½ tsp dried oregano, ½ tsp garlic powder, and ¼ tsp red pepper flakes. Stir everything together and simmer for 2-3 minutes. The sauce should thicken slightly and coat the sausage.
Fill the bowls: Divide the sausage mixture evenly between the five prepared ramekins, filling each about three-quarters full.
Top the bowls: Sprinkle the 1½ cups shredded mozzarella (150g) and ¼ cup grated Parmesan (25g) over the top, then finish with the ½ cup pepperoni (60g).
Bake and serve: Bake for 20-25 minutes, until the cheese is melted, bubbling, and golden around the edges. Let the bowls rest for a few minutes before digging in. The filling stays incredibly hot, so those extra minutes help.
Topping Ideas for Your Pizza Bowls
Once you have the sausage and marinara base made, there are so many easy ways to customize these. Here are some of my favorite additions:
- Cooked bacon or ham. Add some chopped cooked bacon or diced ham to the sausage mixture for an extra savory, smoky bite.
- Jalapeños. Fresh or pickled jalapeños are an easy way to add heat. Add them before baking, so they get a little crisp around the edges.
- Spinach. Toss a generous handful of fresh spinach into the sauce as it simmers. It wilts quickly and adds some extra greens without overpowering the pizza flavor.
- Artichokes. Chopped marinated artichoke hearts bring a bright, tangy flavor that works especially well with the sausage and cheese.
- Roasted red peppers. Jarred roasted red peppers add a little smoky sweetness and pair really well with pepperoni.
- Extra cheese or spice. Try adding some shredded provolone or another sprinkle of red pepper flakes before baking if you want an extra-cheesy or spicy bowl.
Keep the amount of extra toppings to roughly a handful per bowl. Too many add-ins can make the ramekins overly full and prevent everything from baking evenly.
How to Make Crustless Pizza Bowls in the Air Fryer
These pizza bowls can also be made in the air fryer as long as your ramekins fit comfortably inside the basket. Prepare the sausage, vegetables, and sauce on the stovetop following steps 2 through 4, then portion and top the ramekins as directed.
Arrange the filled ramekins in the air fryer basket with a little space between them for air to circulate. Air fry at 350°F for 8-10 minutes, until the cheese is melted, bubbly, and golden. Start checking around 8 minutes because air fryers can vary quite a bit, and the smaller cooking space can brown the cheese quickly.
Let the bowls cool for a minute or two before serving. The ramekins will be extremely hot coming straight from the air fryer.
What to Serve with Crustless Pizza Bowls
These bowls are pretty hearty on their own, so I usually keep the sides fresh and simple. A big gluten-free salad with a tangy dressing is a nice contrast to the rich sausage and cheese. If there’s extra marinara left at the bottom of the bowl, gluten-free breadsticks are perfect for dipping. And for a bigger family-style dinner, I’ll sometimes serve gluten-free meatballs alongside them for an extra protein-packed option.
Storage & Freezing Instructions
Transfer leftover pizza bowls to an airtight container and refrigerate for up to 4 days.
Freezer
Let the bowls cool completely before wrapping them tightly and freezing for up to 2 months. For the best texture, thaw them in the refrigerator overnight before reheating.
Reheating
Warm the pizza bowls in a 350°F oven or air fryer for 8-10 minutes, until heated through and bubbly. You can also microwave them when you’re short on time, but the cheese won’t get quite as golden and crisp.
Make Ahead
You can assemble the bowls up to 24 hours ahead of time. Cover and refrigerate them while unbaked, then bake directly from the refrigerator. Add a few extra minutes to the baking time to account for the chilled filling.
More Gluten-Free Pizza Recipes
- Crustless Pizza: My original crust-free pizza recipe, baked together in one dish instead of individual ramekins. It’s a great option when you want the same pizza flavors in a format everyone can share.
- Keto Pizza Casserole: A cheesy, low-carb pizza casserole with a similar sausage-based filling that’s easy to add to your regular dinner rotation.
- Gluten-Free Pizza Bites: These are perfect for a fun snack or kid-friendly meal when you want pizza flavor in a smaller, bite-sized package.
- Gluten-Free Meatballs: A cozy Italian-inspired recipe that’s easy to make ahead and freeze, with many of the same herbs and savory flavors you’ll find in these pizza bowls.
