Ingredients (serves 1–2)
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1 large egg
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¼ cup heavy cream or unsweetened almond milk
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¼ teaspoon garlic powder
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¼ teaspoon Italian seasoning
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Salt and pepper, to taste
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¼ cup shredded mozzarella cheese
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2–3 tablespoons pizza sauce
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2–3 tablespoons toppings (pepperoni, cooked sausage, mushrooms, bell peppers, olives, etc.)
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Optional: extra Parmesan for topping
Instructions
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Preheat oven: 375°F (190°C) and lightly grease a small oven-safe bowl or ramekin.
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Make the egg base:
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In a bowl, whisk together egg, cream, garlic powder, Italian seasoning, salt, and pepper.
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Stir in 2 tablespoons of mozzarella.
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Assemble pizza bowl:
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Pour the egg mixture into the greased bowl.
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Spoon pizza sauce on top.
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Add your favorite toppings and sprinkle remaining cheese on top.
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Bake:
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Bake 15–20 minutes, until eggs are set and cheese is melted and golden.
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Serve:
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Let cool slightly, then eat straight from the bowl.
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Optional: sprinkle fresh basil or extra Parmesan before serving.
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💡 Tips:
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You can make multiple bowls in muffin tins for mini crustless pizzas.
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Pre-cooked toppings work best so everything cooks evenly.
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For a fluffier base, separate the egg yolk and whites, whip the whites, then fold them in before baking.
If you want, I can also give a “loaded, ultra-cheesy, restaurant-style low-carb pizza bowl” version that tastes indulgent but stays keto-friendly. Do you want me to do that?