Pepper pizza is just the thing when you crave pizza but prefer to avoid a doughy crust. This easy recipe is ready in about 30 minutes. I love making it for an easy lunch.
After transitioning to a low-carb diet, I started looking for ways to enjoy the wonderful flavors of pizza - tangy tomato sauce, bubbly cheese, and flavorful toppings - without a starchy base. I've become good at this over the years (here are my keto pizza recipes)! This pepper pizza is a great example and one of my favorite lunches. I make it almost every week.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients
- Bell peppers: You can use any color you like. It's pretty to combine a few colors.
- Pizza sauce: I like to use a sugar-free sauce such as Rao's.
- Shredded mozzarella: Sometimes, instead of mozzarella, I use an Italian cheese mix or shredded provolone.
- Pizza toppings: Whatever you like! I like pepperoni, but you can use other toppings - olives are good, for example, and so are red onions and sauteed mushrooms.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the bell peppers in half lengthwise and remove the core and membranes. Arrange them in a baking dish.
Add marinara sauce, mozzarella, and your desired toppings to each bell pepper half.
Coat the peppers with olive oil and bake them for 20-30 minutes in a 400°F oven until they are tender-crisp and the cheese is melted. Serve immediately.
Delicious. Made it tonight as a side dish with same toppings (pepperoni and olives). I added a sprinkle of Italian seasoning. Made the mistake of baking at 350°F but perfectly done after 35 minutes.
Jo
Read more comments
Delicious. Made it tonight as a side dish with same toppings (pepperoni and olives). I added a sprinkle of Italian seasoning. Made the mistake of baking at 350°F but perfectly done after 35 minutes.Recipe Tips
- When prepping the bell peppers, you can leave the stems intact. It makes for a pretty presentation.
- Removing the membranes is not mandatory, but they do have a slightly bitter taste, so I prefer to remove them.
- The measurements listed here are flexible. If your pepper halves are deep and you feel they could use more of the filling, go ahead and add more layers of sauce and cheese. The filling does tend to shrink and lose volume as the cheese melts, so it's not a bad idea to add a bit more.
- It's best to layer the filling - sauce, cheese, more sauce, and more cheese. But when I'm feeling lazy, I simply add the sauce, then the cheese, and then the toppings.
Recipe FAQs
I like to use bell peppers. You can also use mini peppers or - if you enjoy spicy food - poblano peppers. It's pretty when you use different pepper colors.
If your baking dish is broiler-safe, you can broil the pizza six inches below the heating element (not directly below) for 3-5 minutes. But I prefer baking. When broiling, you run the risk of burning the pizza, and it can also result in the peppers being too crunchy.
Several veggies can be used as an alternative pizza base. A few of my favorite veggie-based pizzas are portobello pizza, eggplant pizza, and zucchini pizza bites.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven or covered in the microwave. I don't recommend freezing the leftovers.
Serving Suggestions
Pepper pizza is perfect for lunch. It's delicious and filling, and you don't need anything else to go with it. The photo below shows a typical lunch plate:
If I make this recipe for dinner, I add an easy side dish like microwave broccoli or arugula salad.
Recipe Card
Pepper Pizza Recipe
Video
Ingredients
- 3 bell peppers - medium-sized
- ¾ cup pizza sauce
- ¾ cup part-skim mozzarella - shredded
- Your choice of toppings - I use pepperoni and olives
- Olive oil spray
Instructions
- Preheat the oven to 400°F. Spray a small, rimmed baking dish with olive oil. The baking dish I use measures 10 X 7 inches and holds about 2 quarts.
- Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
- Arrange the peppers in a single layer in the prepared baking dish, cut side up.
- Layer the filling: Spoon 2 tablespoons of pizza sauce into each pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
- Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
- Lightly spray the peppers with olive oil. Bake uncovered until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.
Notes
- The nutrition info does not include toppings.
- It's pretty to use different pepper colors. I like to mix green, orange, and red peppers.
- The measurements listed here are flexible. If your pepper halves are deep and you feel they could use more of the filling, go ahead and add more layers of sauce and cheese. The filling does tend to shrink and lose volume as the cheese melts, so it's not a bad idea to add a bit more.
- When prepping the bell peppers, you can leave the stems intact. It makes for a pretty presentation.
- Although it's best to layer the filling - sauce, cheese, more sauce, and more cheese - when I'm feeling lazy, I simply add the sauce, then the cheese, then the toppings.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven or covered in the microwave. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jo says
Delicious. Made it tonight as a side dish with same toppings (pepperoni and olives). I added a sprinkle of Italian seasoning. Made the mistake of baking at 350F but perfectly done after 35 minutes.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jo! I love the idea of adding Italian seasoning.