If you’re following Whole30, you’re going to love this recipe for Whole 30 Pizza Bowls. Since I travel for work, I like to eat really simply at home to balance out all the delicious indulgences while on the road. And the only diet I found that really works for me is Whole30.
This recipe is now on our weekly meal rotation. It has all the savory flavor of pizza with no gluten or processed carbs. And on weeks where I’m feeling Whole30-ish, I might add a sprinkling of Parmiggiano Reggiano on top. Hope you enjoy it as much as we do!
Whole 30 Pizza Bowls – Recipe Inspiration
I’m a big fan of Italian food, but needed to make a change. So I followed the Whole 30 diet religiously in August, and now for maintenance I eat pretty much Whole30 Monday through Friday. But on the weekends (or when traveling) I eat what I’m craving. Life is all about balance, amiright?
My friend Brooke emailed me a Whole30 meal plan, and after I got the hang of what foods were allowed and what wasn’t, I started modifying my own recipes to fit my cravings and schedule.
Pizza Bowl Cooking Tips
If you can’t find ground turkey sausage on it’s own, get fresh made turkey sausage links and just remove the casings. Also, double check the pizza sauce labels for added sugar. I had to check a few before finding one that didn’t have sugar. And to save prep time, I usually buy the zucchini spirals pre-cut in the produce section, or the ones in the frozen foods section.
You Might Also Like These Other Whole 30 Inspired Recipes
- Whole 30 Beef and Broccoli with Cauliflower Rice
- Whole 30 Hamburger Bowls
- Whole 30 Bacon Cheeseburger Bowls (Yes, Whole 30 CHEESE!)
- 1 1/2 pounds Italian turkey sausage
- 15 ounces pizza sauce
- 1 15-ounce can tomatoes
- 1 medium white onion, diced
- 8 ounces mushrooms, quartered (approx 2 Cups)
- 6 Cups zucchini spirals
- 1/2 cup sliced black olives
- 1 Tbsp olive oil
- 1 Tbsp oregano
- 1/2 Tbsp basil
- 1/2 tsp salt
- 1/2 tsp pepper
- Measure out and prep all your ingredients, including removing the stems and cutting the mushrooms into quarters, dicing the onion, and removing sausage from casings.
- In a large skillet, sauté the zucchini in olive oil on medium heat and cook through, about 4-5 minutes. When done, pour the zucchini spirals into a colander to drain and set aside.
- Add the diced onions and mushroom quarters to the same pan, adding a bit more olive oil if necessary, and cook for 2-3 minutes until tender.
- Using a spatula, move the mushrooms and onions to the edges of the pan, leaving the center of the pan empty for the sausage. Add the sausage and cook for 5-7 minutes until it is browned, breaking it up with a spatula and mixing it in with the mushrooms and onions as it cooks.
- Add the tomatoes, pizza sauce, and spices, stirring together and cooking for an additional 5 minutes.
- Mix zucchini spirals in with the sausage and sauce, stirring together for about a minute.
Serve topped with olive slices, and fresh oregano or basil.
A note about the sausage - we've tried several different kinds of sausage with this recipe, from organic breakfast sausage from Whole Foods, to Italian turkey sausages from our local butcher where I just remove the sausage from the casings. Use your favorite!
A note about zucchini spirals - I confess, I don't own a spiralizer. I usually buy them already spiraled from our local grocer. But I've also used frozen zucchini spirals, in which case I skip the pan sauté and just heat them in them microwave before adding the sauce.
A note about tomatoes - I found the canned Fire Roasted Tomatoes have the best flavor. You can also use fresh cherry or grape tomatoes. Just swap out the canned for 1 pint of fresh tomatoes and be sure to cut them in half before cooking.
If you're feeling Whole30-ish, some fresh shaved Parmigiano Reggiano tastes great on this. And if you're not an olive fan, just omit them.
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