Low Carb Crustless Pizza Bowl

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Base (protein & veggies):

1 tbsp olive oil
½ lb (225g) ground turkey, chicken, or beef (or omit for vegetarian — use tofu or chickpeas)
½ small red onion, sliced
½ red bell pepper, sliced
½ cup zucchini, thinly sliced
1 cup baby spinach or arugula
2 cloves garlic, minced

Sauce & seasoning:

Toppings:

Cook the protein:
Heat olive oil in a skillet over medium heat. Add the ground meat and cook until browned, about 5–7 minutes. Drain excess fat if needed.
Sauté veggies:
Add onion, bell pepper, zucchini, and garlic to the pan. Cook for 3–4 minutes until softened.
Add sauce and seasonings:
Stir in marinara sauce, Italian seasoning, oregano, salt, pepper, and chili flakes. Simmer for 2–3 minutes until the mixture thickens slightly.
Assemble bowls:
Divide mixture into two oven-safe bowls. Top each with olives, sun-dried tomatoes, artichokes, mozzarella, and feta.
Bake or broil:
Place bowls under the broiler (or in a 400°F / 200°C oven) for 5–8 minutes until the cheese melts and starts to bubble.
Garnish & serve:
Sprinkle with fresh basil or parsley before serving.

Add pepperoni or grilled chicken for extra protein.
Use cauliflower rice as a base to make it more filling.
For a spicier version, drizzle with harissa or a touch of chili oil.
Make ahead: store in the fridge for up to 3 days; reheat in oven or microwave.