When you want the full flavor of pizza without fussing with a crust, these crustless pizza bowls are an easy weeknight favorite. Sausage, peppers, and onion are cooked in marinara, spooned into individual ramekins, and topped with mozzarella, Parmesan, and pepperoni. Everything bakes until the cheese is melted and golden at the edges, delivering savory sausage, tangy sauce, gooey cheese, and crisp pepperoni—just like pizza night, but without the dough. This recipe is fast, satisfying, and ideal when everyone wants pizza but you prefer something simpler to prepare and serve.
What Makes These Pizza Bowls So Good
These pizza bowls keep things focused on the toppings rather than adding pasta or other fillers. The filling is simply Italian sausage cooked with diced onion and bell pepper, then simmered briefly in marinara and seasoned with Italian herbs. Draining excess grease from the sausage before adding the sauce is important—when the fat isn’t removed it can pool under the cheese and inhibit even melting. Portioning the filling into individual ramekins creates more exposed surface area for bubbling, browned cheese on every serving, which gives the bowls that classic baked-pizza character. A short simmer to thicken the sauce helps prevent watery bowls and ensures the sauce clings to the sausage.
Gluten-Free Cooking Tips
- Drain the sausage: Remove excess grease after browning so toppings melt evenly.
- Don’t overfill the ramekins: Fill each about three-quarters full to leave room for bubbling cheese and prevent spills.
- Bake until the cheese is golden: Melted cheese is good, but browned edges deliver the best pizza-like texture and flavor.
Crustless Pizza Bowl
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 small red onion (about 80 g), diced
- 1 small green bell pepper (about 120 g), diced
- 1 lb (450 g) Italian sausage
- 1½ cups (360 g) marinara sauce
- 1 tsp Italian herbs
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- 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 the oven to 375°F (190°C). Lightly grease five 1-cup oven-safe ramekins with nonstick spray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook 4–5 minutes, until softened.
- Add the Italian sausage and cook until browned, breaking it into small pieces. Drain excess grease if needed.
- Stir in the marinara sauce, Italian herbs, oregano, garlic powder, and red pepper flakes. Simmer 2–3 minutes until the sauce thickens slightly and coats the sausage.
- Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full. Top with shredded mozzarella, grated Parmesan, and pepperoni.
- Bake for 15–25 minutes depending on ramekin depth—until the cheese is melted, bubbly, and golden around the edges. Let cool a few minutes before serving.
Notes
- Taste the filling before adding extra salt—sausage and pepperoni are already salty.
- If your ramekins are wider or shallower than 1 cup, start checking earlier because a thinner layer will brown faster.
- Choose a marinara you enjoy on its own; its flavor comes through in every bite.
- Adjust heat with red pepper flakes or offer them at the table so each person can season to taste.
- Leftovers: store cooled bowls in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.
Nutrition (approx. per serving)
How to Make Crustless Pizza Bowls Step by Step
Gather the ingredients: Preheat the oven to 375°F (190°C). Lightly spray five 1-cup ramekins with nonstick spray for easy serving and cleanup.
Soften the vegetables: Warm the olive oil in a large skillet over medium heat. Add the diced red onion and green bell pepper and cook 4–5 minutes, until softened and translucent at the edges.
Brown the sausage: Add the Italian sausage and cook until browned, breaking it up as it cooks. Drain any excess fat before adding the sauce.
Build the sauce: Stir in marinara, Italian herbs, oregano, garlic powder, and red pepper flakes. Simmer 2–3 minutes so the sauce thickens and coats the sausage.
Fill and top: Divide the mixture between the ramekins, fill about three-quarters full, then top with mozzarella, Parmesan, and pepperoni.
Bake and serve: Bake until the cheese is melted, bubbly, and golden at the edges. Let sit a few minutes to cool slightly before serving; the filling will be very hot straight from the oven.
Topping Ideas for Your Pizza Bowls
Once the sausage and marinara base is ready, you can customize each bowl. Keep extras to about a handful per ramekin so they don’t overfill.
- Cooked bacon or ham: Add chopped cooked bacon or diced ham for a smoky boost.
- Jalapeños: Fresh or pickled jalapeños add heat—add before baking so they crisp slightly.
- Spinach: Stir a handful of fresh spinach into the sauce as it simmers for extra greens.
- Artichokes: Chopped marinated artichoke hearts add bright tangy flavor.
- Roasted red peppers: Jarred roasted peppers bring smoky sweetness that pairs well with pepperoni.
- Extra cheese or spice: Try provolone or extra red pepper flakes for more cheese or heat.
How to Make Crustless Pizza Bowls in the Air Fryer
If your ramekins fit the air fryer basket, prepare the filling on the stove as directed, portion and top the ramekins, then air fry at 350°F for 8–10 minutes. Start checking around 8 minutes since air fryer models vary and the cheese can brown quickly. Allow the ramekins to cool for a minute or two before serving—they will be very hot.
What to Serve with Crustless Pizza Bowls
These bowls are hearty, so pair them with fresh, simple sides like a green salad with tangy dressing or steamed vegetables. If you have extra marinara, breadsticks or crustless bread work well for dipping. For a larger meal, serve alongside a protein like meatballs or extra roasted vegetables.
Storage & Freezing Instructions
Store leftover bowls in an airtight container in the refrigerator for up to 4 days.
Freezer
Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat in a 350°F oven or air fryer for 8–10 minutes until heated through and bubbly. A microwave works in a pinch but won’t brown the cheese.
Make Ahead
Assemble the bowls up to 24 hours ahead, cover, and refrigerate. Bake directly from chilled—add a few extra minutes to the baking time to account for the cold filling.
More Gluten-Free Pizza Recipes
- Crustless Pizza: A single-dish version of crust-free pizza for sharing.
- Keto Pizza Casserole: A low-carb, cheesy casserole with a similar sausage base.
- Gluten-Free Pizza Bites: Bite-sized pizza flavors that are kid-friendly and great for snacks.
- Gluten-Free Meatballs: A complementary Italian-style protein you can make ahead and freeze.