Pizza is a family favorite in most of our homes and today’s bell pepper pizza recipe is as much fun to make as it is to eat!
My kids love pizza. My husband loves pizza. I love pizza. We love pizza! I’m so glad I got that out of my system. Are these bell pepper pizzas like traditional pizza? Well no. But they are fun to make and eat. Check out this quick video to see what I mean.
By baking the bell peppers, they still retain most of their crispy texture and hold up super well to many toppings. This is a great way to make grain-free pizzas for everyone without having to cook [[cauliflower pizza bases]] first. >>link to cauliflower pita post>>>
Sometimes I change things up and take leftover meat sauce and spread it over the bell pepper bases, then topping it with a little cheese. It’s like an upside-down meaty pizza, and it helps me put leftovers to use. See? No need to throw out that small amount of leftover sauce because it’s not enough for anything else.
I should mention that leftovers make awesome lunches because the bell pepper pizza holds up great in the lunchbox. There is no need to heat up; this pizza wonder tastes great at room temperature!
- 4 large bell peppers, assorted colors, washed
- 1 cup pizza sauce (favorite tomato sauce)
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Toppings: variety including pepperoni, black olives, chopped broccoli etc
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Create a slice from each side of the bell pepper and lay it flat onto a baking sheet. Top with a tablespoon of sauce, sprinkle mozzarella cheese on top, a little Italian seasoning, and favorite toppings.
- Bake for 10-12 minutes, until cheese is melted. Remove from oven and serve.