Zero Carb Meatza Pizza Bowls
Zero Carb Meatza Pizza Bowls
Low carb • Sugar-free meatza pizza bowls — 30 minutes, two tins
These are zero-carb meatza pizza bowls, not crust pizza. Seasoned beef, peppers, and a no-sugar sauce bake in foil tins under melted mozzarella until the cheese is gold, like the photo. Thirty minutes. No dough, no flour, no sugar.
Two bowls. Drain the beef or the sauce stays greasy.
Why you’ll love these bowls
- 28g protein per bowl — beef and mozzarella
- 2g net carbs — peppers, no crust
- About 30 minutes, two foil tins
- Gold cheese, red and yellow peppers, green pepper, like the photo
- No boxed mix, no sugar
- They stay thick if you drain the beef
Health notes
- Protein: High. Beef is the crust.
- Lower carb than pizza: No dough. Close to keto-zero at 2g net.
- Two bowls: Macros are per tin, not both.
- Pizza crust or sweet sauce will jump the carbs. Use no-sugar marinara.
Key element — a meat base, then a gold cheese lid
Wet beef makes a soggy bowl. Brown and drain it. Press into two foil tins, add sauce and peppers, cover with mozzarella, and bake until the cheese blisters gold, like the photo.
Ingredients
Bowls (2 servings)
- 1 lb ground beef
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup no-sugar marinara
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 1/2 cups shredded mozzarella
Swaps
- Turkey or Italian sausage: Same 1 lb if you want a different meat.
- Pepperoni: Add 12 slices under the cheese.
- Pizza dough: Skip it. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 400 F (205 C). Set out two 6-inch foil pie tins. |
| 2 | Beef. Brown the beef. Drain fat well. Stir in Italian seasoning, garlic powder, salt, and pepper. |
| 3 | Layer. Divide beef between the tins. Spoon marinara over the meat. Add pepper slices. |
| 4 | Cheese. Cover with mozzarella. |
| 5 | Bake. Bake 12 to 16 minutes until the cheese is gold and bubbling, like the photo. Rest 3 minutes. One tin is one serving. |
Pro tips
- Drain the beef well. Extra fat pools under the cheese.
- Use no-sugar marinara. Sweet sauce adds carbs.
- Keep some pepper slices on top so they show through the melt.
- Broil 1 minute at the end if you want extra-brown spots.
- A 9-inch pie dish works if you skip foil tins. Cut it in half for two servings.
Nutrition
| Nutrient | Per bowl (1 of 2) |
|---|---|
| Calories | 380 |
| Protein | 28g |
| Net carbohydrates | 2g |
| Total carbohydrates | 4g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 640mg |
Estimates with beef, no-sugar marinara, peppers, and mozzarella. Pizza dough will raise carbs. This is a high-protein, lower-carb meatza bowl, close to keto-zero.
Variations
Pepperoni
Add 6 slices per tin under the cheese.
Mushroom
Add 1/2 cup sautéed dry mushrooms with the peppers.
Jalapeño
Add 1 sliced jalapeño with the peppers.
One pan
Bake both servings in a 9-inch pie dish and split after baking.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the cheese is stretchy |
| Refrigerator | Up to 4 days | Reheat at 350 F until hot |
| Freezer | Up to 1 month | Thaw overnight. Reheat covered |
FAQ
Test your knowledge
5 quick questions about these bowls
1. Protein per bowl?
2. Net carbs per bowl?
3. How many bowls in this recipe?
4. Why drain the beef first?
5. Why skip the crust?
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