Mini pizza bowls are a delicious and fun twist on traditional pizza. They make for a great appetizer or snack, and you can fill them with your favorite pizza toppings. They are ready in just 15 minutes! This recipe is naturally gluten-free and it’s ideal for those cooking for one or portion control.
Mini pepperoni pizza bowls are delicious appetizers or snacks that feature a pizza-like filling served in a bowl-shaped, mini-sized bread crust. They’re a creative twist on traditional pizza, and they’re fun and easy to make.
After assembling the pizza bowls with the sauce, cheese, and toppings, they are baked in the oven until the crust is golden and the cheese is bubbly and slightly browned. Once they’re done, you have delightful mini pizza bowls ready to serve. They make for a great appetizer or snack for gatherings or as a fun twist on traditional pizza.
What is a pizza bowl?
A Pizza Bowl is essentially a crustless pizza served in a bowl. It’s filled with your favorite pizza toppings and some good ol’ melty cheese, giving you that authentic pizza vibe without the carbs of a crust.
Recipe notes:
- Pizza Toppings: Customize your mini pizza bowls with your favorite toppings like pepperoni, bell peppers, olives, mushrooms, onions, or any other ingredients you love on your pizza.
- Muffin Tin: Make sure to grease the muffin tin well or use non-stick cooking spray to prevent the pizza bowls from sticking.
- Cooling Time: Let the mini pizza bowls cool for a few minutes before removing them from the muffin tin. This helps them set and makes it easier to handle.
- Shredded Mozzarella Cheese: Make sure to use low-moisture, part-skim shredded mozzarella cheese for the dough. It melts well and binds the ingredients together. Pre-shredded cheese with additives may not work as effectively.
- Melted Cheese Mixing: When combining the melted mozzarella cheese with the dry ingredients, work quickly, as the cheese can harden as it cools. You can reheat the mixture briefly in the microwave if needed.
FAQ:
Can I use different toppings in the pizza bowls?
Definitely! Go for traditional pizza toppings like pepperoni, sliced black olives, bell peppers, mushrooms, onions, and fresh basil leaves. Add some cooked Italian sausage, ground beef, diced ham, or even grilled chicken for a protein-packed option. Get adventurous with unique toppings such as pineapple, sun-dried tomatoes, capers, or anchovies if you enjoy their flavors.
How do I prevent over-browning of the pizza bowls?
Keep a close eye on the mini pizza bowls during the final baking stage with toppings. You can cover them with foil initially to prevent excessive browning and then uncover for the last few minutes to crisp them up.
Can I Prepare This Ahead Of Time?
Yes, simply assemble, cover, and store in the fridge. Bake when you’re ready.
Can This Recipe Be Doubled?
Yes. If you’d like to make pizza bowls for two, just double the ingredient amounts and divide the mixture between two 10-ounce ramekins or use a 5×5-inch baking dish with a base area of 25 square inches or a 4×6-inch baking dish with a base area of 24 square inches.
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Servings: 12
Net Carbs: 4 net carbs per serving
What do you need to make Mini Pepperoni Pizza Bowls
For the bread bowls:
- 2 oz. Cream cheese softened
- 1 ½ C. Mozzarella cheese shredded
- ½ tsp. Garlic powder
- 1 ¼ C. Almond flour
- 1 tsp. Italian seasoning
- 1 Large egg
- ½ tsp. Baking powder
For the filling:
- ½ C. Low carb marinara
- ½ C. Pepperoni slices cut into pieces
- ½ C. Ricotta cheese
- 1 C. Mozzarella cheese shredded
How to make Mini Pepperoni Pizza Bowls
Begin by preheating the oven to 350 degrees.
In a microwave-safe bowl, combine mozzarella and cream cheeses, and heat them in 30-second increments until they are fully melted and thoroughly mixed.
Transfer the cheese mixture to a larger mixing bowl and combine it with almond flour, baking powder, Italian seasoning, garlic powder, and a large egg until the mixture is thoroughly blended.
a)
b)
c)
d)
e)
f)
Gently press the dough mixture into the compartments of a well-greased muffin tin to shape them into bread bowls.
Bake for 10-15 minutes or until they start to develop a golden brown hue.
Next, add a small spoonful of sauce to the base of each bread bowl, followed by a spoonful of ricotta. Top the ricotta with a layer of pepperoni pieces and sprinkle some mozzarella cheese on top.
a)
b)
c)
d)
Return the bread bowls to the oven and bake for an additional 5 minutes.
a)
b)
Allow them to cool slightly before removing them from the muffin tin for serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat them in the oven or microwave when you’re ready to enjoy them again.
Variations:
- Mediterranean Mini Pizza Bowls: Top your mini pizza bowls with kalamata olives, crumbled feta cheese, diced tomatoes, red onion, and fresh oregano for a Mediterranean twist.
- BBQ Chicken Mini Pizza Bowls: Use barbecue sauce as the base and add cooked and shredded chicken, red onions, and a blend of cheddar and mozzarella cheese for a delicious BBQ chicken flavor.
- Veggie Supreme Mini Pizza Bowls: Load up your pizza bowls with a variety of colorful and crunchy vegetables like bell peppers, zucchini, red onion, and mushrooms. You can also add a sprinkle of nutritional yeast for a cheesy, vegan twist.
Mini Pepperoni Pizza Bowls
Ingredients
- For the bread bowls:
- 2 oz. Cream cheese softened
- 1 ½ C. Mozzarella cheese shredded
- ½ tsp. Garlic powder
- 1 ¼ C. Almond flour
- 1 tsp. Italian seasoning
- 1 Large egg
- ½ tsp. Baking powder
- For the filling:
- ½ C. Low carb marinara
- ½ C. Pepperoni slices cut into pieces
- ½ C. Ricotta cheese
- 1 C. Mozzarella cheese shredded
Instructions
Begin by preheating the oven to 350 degrees.
In a microwave-safe bowl, combine mozzarella and cream cheeses, and heat them in 30-second increments until they are fully melted and thoroughly mixed.
Transfer the cheese mixture to a larger mixing bowl and combine it with almond flour, baking powder, Italian seasoning, garlic powder, and a large egg until the mixture is thoroughly blended.
Gently press the dough mixture into the compartments of a well-greased muffin tin to shape them into bread bowls.
Bake for 10-15 minutes or until they start to develop a golden brown hue.
Next, add a small spoonful of sauce to the base of each bread bowl, followed by a spoonful of ricotta. Top the ricotta with a layer of pepperoni pieces and sprinkle some mozzarella cheese on top.
Return the bread bowls to the oven and bake for an additional 5 minutes.
Allow them to cool slightly before removing them from the muffin tin for serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 349mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 11g
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