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Pizza protein bowl with bubbling melted mozzarella and pepperoni on a quinoa mushroom base in a white bowl

Pizza Protein Bowl

A high-protein pizza-flavored dinner bowl made with cooked quinoa, sauteed mushrooms and bell pepper, melted mozzarella, and pepperoni. Ready in 15 minutes and packed with about 22 grams of protein per serving.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Bowl, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked quinoa cook in low-sodium broth for extra flavor
  • 0.5 cup canned diced tomatoes drained very well before using
  • 0.5 cup green bell pepper diced
  • 0.5 cup mushrooms sliced, cremini recommended
  • 0.5 cup shredded mozzarella cheese full-fat for best melt
  • 6 pepperoni slices 6 to 8 slices
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • salt and pepper to taste
  • fresh parsley or basil for garnish

Equipment

  • Oven-safe skillet (recommended) or regular skillet
  • Oven-safe bowls if not using oven-safe skillet
  • Broiler or toaster oven

Method
 

  1. Heat olive oil in a skillet over medium heat. Add minced garlic and stir for about 1 minute until fragrant and lightly golden. Do not let it brown.
  2. Add the diced green bell pepper and sliced mushrooms. Saute for 4 to 5 minutes, stirring occasionally, until softened and mushrooms have released their moisture and lightly colored at the edges. Sprinkle in salt, pepper, oregano, and basil.
  3. Stir in the cooked quinoa and well-drained canned tomatoes. Mix everything together and cook for 2 minutes until heated through. Taste and adjust seasoning.
  4. Transfer the quinoa mixture into oven-safe bowls or keep in the oven-safe skillet. Spread shredded mozzarella evenly over the top. Layer pepperoni slices on top of the cheese.
  5. Place under the broiler or in a toaster oven for 3 to 5 minutes until the cheese is fully melted, bubbly, and starting to turn golden in spots. Watch closely to prevent burning.
  6. Remove carefully from the broiler. Scatter fresh parsley or torn basil over the top and serve warm immediately.

Notes

Use an oven-safe skillet to go straight from stovetop to broiler without extra dishes. Drain canned tomatoes very well to prevent a watery base. Pre-cooked quinoa pouches make this even faster on busy nights. Cauliflower rice can replace quinoa for a lower-carb version. Store leftovers without garnish for up to 3 days in the fridge.